West African Peanut and Banana Stew
A savory, spiced stew featuring creamy peanut butter, tender chicken, and chunks of plantain or firm bananas.
Recipe Author
Riff Kitchen@riffkitchen
West AfricanDinnerComfort
West African Peanut and Banana Stew
A savory, spiced stew featuring creamy peanut butter, tender chicken, and chunks of plantain or firm bananas.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Medium
Chef's note
The natural sweetness of bananas cuts through the rich, savory depth of the spicy peanut base for a balanced, warming dinner.
Method
8 steps · tap one to tick it off
Tips
Melt the peanut butter into stock first. Stir it into a ladle of the warm stock before it goes in the pot, so it blends smoothly instead of clumping at the bottom.
Stir from the bottom as it simmers. Peanut sauce sticks and scorches easily. Keep it at a gentle simmer under the lid and scrape the base a couple of times.
Check the chicken before the bananas. Thighs are done at 75°C at the thickest point, near the bone if they have one. Bone-in pieces can need longer than 15 minutes.
Swaps
No chicken stock? Vegetable stock, or water with a little extra salt.
No cayenne pepper? Red pepper flakes, or a fresh chili, finely chopped.
No crushed tomatoes? Canned diced tomatoes or passata in the same amount.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens, so loosen it with water when reheating.
Freezer: 2 to 3 months for best quality. The bananas thaw very soft; freeze it before they go in if you can.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
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Chef's note
The natural sweetness of bananas cuts through the rich, savory depth of the spicy peanut base for a balanced, warming dinner.
Instructions
Follow the steps to perfection.
Tips
Melt the peanut butter into stock first. Stir it into a ladle of the warm stock before it goes in the pot, so it blends smoothly instead of clumping at the bottom.
Stir from the bottom as it simmers. Peanut sauce sticks and scorches easily. Keep it at a gentle simmer under the lid and scrape the base a couple of times.
Check the chicken before the bananas. Thighs are done at 75°C at the thickest point, near the bone if they have one. Bone-in pieces can need longer than 15 minutes.
Swaps
No chicken stock? Vegetable stock, or water with a little extra salt.
No cayenne pepper? Red pepper flakes, or a fresh chili, finely chopped.
No crushed tomatoes? Canned diced tomatoes or passata in the same amount.
Storage
Fridge: 3 to 4 days in a sealed container. The sauce thickens, so loosen it with water when reheating.
Freezer: 2 to 3 months for best quality. The bananas thaw very soft; freeze it before they go in if you can.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix