On a cold day, there is absolutely nothing better than this West African Groundnut! It’s nutty and delicious and is the perfect comfort food!
West African Groundnut
Would you like something creamy, peanutty, vegetably, and easy? If so, make this West African Groundnut.
One good thing about eating Keto is you get to eat a spoon of peanut butter by itself with no guilt. You’re supposed to be eating fat by golly. So I typically have one at night, at least 3-4 times a week. Years ago I made some ground nut stew and loved it. So I decided to try it again.
Want to try some more African recipes? Check THESE out!
The beauty of this dish to me, is that it can be made with whatever meat or non-meat you want. I use it sometimes when I’m trying to use up leftovers in the fridge, like the Swiss chard I had that needed using up. I’ve made it with chicken, with just veggies, with stewing beef, with whatever sounded good.
Mine was made with frozen hunk-o-chicken as the pic shows below, (thank you Instant Pot!) so it took a while to cook. Ended up taking 15 mins but the rest of the stew still tasted fantastic.
Does West African Groundnut taste like peanut butter?
You’ll have to adjust the peanut butter in your West African Groundnut based on how much liquid you get. The best way I can describe this is that the finished product should have a clear hint of it, but not be overwhelmed by it.
You don’t want people to go “Oh peanut butter!” Rather you want them to say “Mmm, delicious! Do I taste…peanuts maybe?”
So this is how I made mine, but sub whatever you want that sounds better/meets allergy needs etc., such as sunflower butter for peanut butter if you need.
It has such a wonderful peanut butter taste that if you went easy on the cayenne, pepper, and cloves, you could easily feed it to kids, especially if mixed with rice.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER WEST AFRICAN PEANUT STEW:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
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- 1 cup onion, chopped
- 2 tablespoons Garlic minced
- 1 tablespoon minced ginger minced
- 1 teaspoon Salt
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Ground Coriander
- 1/2 teaspoons Ground Black Pepper
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoons Ground Cloves
- 1 tablespoon Tomato Paste
- 1 pound boneless skinless chicken pieces, either breasts or thighs, cut into large chunks
- 3-4 cups swiss chard, chopped (or other leafy greens of your choice)
- 1 cup frozen mixed vegetables
- 1/2-1 cup water
- 1/3-1/2 cup Crunchy Peanut Butter
- Yes, another dump and go recipe.
- Put in all ingredients except peanut butter into your Instant Pot and set your cooker to High Pressure for 10 minutes. I used a frozen block of chicken thighs which took about 15 minutes, so just adjust based on what cut of meat you're using.
- Allow it to release pressure naturally and open lid carefully.
- Mix in the peanut butter a little at a time. Taste with each addition, as your reward for cooking. Taste the peanut butter too, make sure it's good stuff.
- The final sauce should be thick enough to coat the back of a spoon in a thin layer.