West African Peanut Stew is one of the current favorites at our house. It’s a creamy peanut butter flavored thick soup with cooked veggies (any my additions, below). I love it because I love most things peanut and savory, and it’s VERY easy to make and healthy. Molly loves it because it’s peanut butter so kinda tastes like kid food. And Michael likes it because it’s hearty and filling and super flavorful. It’s a great one-pot dinner with all your protein and veggies built in. I’ve also used this recipe recently when bringing meals to families who are gluten-free.
My adaptations are as follows:
1. Use my favorite chicken shortcut and buy a rotisserie chicken from your usual grocery store. Shred the white meat and add at the very end. The meat is already cooked and flavorful so you really only want to rewarm it – it will get tough quickly if cooked too long or too hot.
2. I add a can of chickpeas (drained) for extra protein and umph.
3. As suggested, serve over brown rice or just stir it in for a thicker meal for kids.
4. Since we aren’t hard core vegetarians, I usually use chicken stock since that’s what I keep stocked at our house. Either chicken or vegetable stock is fine.
