The Groundnut Stew
This delicious West African recipe is the perfect main course for serving a crowd. Made with chicken, Scotch bonnet peppers and either groundnut or peanut butter, it's a satisfying combination of sweet, savoury and spicy.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Puna Yam Cake
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
Try making this deliciously moist West African Puna Yam Cake from The Groundnut Cookbook, using yams, coconut milk and condensed milk.
Peri-Peri Chicken
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
Learn how to make authentic Peri-Peri Chicken with this easy recipe. As the chicken is infused with flavours from a rich marinade, the end result is quite delicious.
Ginger Cake
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This moist ginger cake recipe from The Groundnut Cookbook is flavoured with a blend of allspice, ginger and cinnamon.
Ginger Beer
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This recipe for homemade Ginger Beer is perfect to enjoy, served over ice, in the sunshine during a summer picnic.
Fried Plantain/Dodo
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
This recipe for fried plantain, or dodo, from The Groundnut Cookbook is great as a starter or side dish, flavoured with cayenne pepper.
Vegetable Stock
Duval Timothy, Folayemi Brown and Jacob Fodio Todd · The Groundnut Cookbook
From The Groundnut Cookbook, this homemade vegetable stock is a staple for your cooking repertoire. The recipe is flavoured with carrots, celery and leeks.