West African Peanut and Banana Stew

Dice the onion and mince the garlic and ginger finely.

Heat the oil in a large pot over medium heat and brown the chicken thighs on all sides for 6 minutes, then remove them from the pot.

Add the onion, garlic, and ginger to the same pot and sauté for 4 minutes until softened.

Stir in the peanut butter, tomatoes, chicken stock, salt, and cayenne pepper, scraping the bottom of the pot to release the browned bits.

Return the chicken to the pot, cover, and simmer for 15 minutes until the chicken is cooked through.

Peel and slice the bananas into 2cm rounds and stir them into the stew.

Simmer uncovered for another 5 minutes until the bananas are tender but still holding their shape.

Serve immediately over steamed rice or on its own while hot.