African Baobab Chicken Groundnut Stew

  • 02
  • Mar
  • 2010

This delicious groundnut stew is traditionally eaten all over the African continent.  Recipes differ from region to region: in west Africa it is searingly spicy, while in central Africa cassava leaves are included in the stew.  This version has a mild to medium heat and we serve the spinach or cassava leaves on the side.  It is enhanced by the unique flavor of baobab fruit from Elephant Pepper’s Baobab Gold chilli sauce.

Serves 4

The Baobab Caddie from Elephant Pepper


  • 1 medium onion, peeled and chopped
  • 2-3 tablespoons palm oil (or sunflower if not available)
  • 2 clove garlic, chopped
  • 1 small nugget ginger, chopped
  • 1 small mild green chilli, chopped (optional)
  • 1 teaspoon tamarind paste (if available)
  • 4 chicken breasts, cubed
  • 2 cups chicken stock
  • 1 can chopped tomatoes
  • 1 large tablespoon tomato paste
  • 1 cup peanut butter
  • 3 tablespoons Elephant Pepper Baobab Gold chilli sauce
  • Elephant Pepper Baobab Gold grinder
  • Salt and pepper


Chop and fry the onion in a little oil on a medium heat.  Add the garlic, chilli, ginger and tamarind.  Add the chicken and fry quickly to seal it, stirring all the time.  Stir in the chicken stock, tin of tomatoes, tomato paste, peanut butter, Baobab Gold chilli sauce and season with salt, pepper and a generous grind of Baobab gold grinder spice.  Reduce heat, cover and cook for 40 minutes, stirring occasionally.  Serve with plantain chips and cassava leaves.

  1. One Response to “African Baobab Chicken Groundnut Stew”

  2. It really is awesome to get great new suggestions for recipes in addition to easy to understand approaches to make them. My husband and I cooked this for the main meal recently. One and all liked it, I most certainly will be cooking it frequently from now on.

    By Rose Snodgrass on Apr 12, 2010

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