Ghanaian Groundnut Stew

On 6th December 2015, This was Dinner

This is a great meal to get back to blogging with. I suppose it had to be a Jamie Oliver one but technically it is actually an Idris Elba’s mum one.


Mix together ground coriander, smoked paprika, cayenne pepper, sea salt & black pepper.

Drizzle some chicken pieces ( breast and thighs) with oil then get stuck in and mix well with the spices.

Leave to marinate over night.


  • Preheat the oven to 190°c (fan)
  • Roughly chop a couple of onions
  • Finely chop a scotch bonnet and finely slice another
  • Cut an aubergine into large chunks
  • Roughly chop some tomatoes
  • Prepare some chicken stock
  • Finely slice a red onion
  • Finely slice a scotch bonnet chilli
  • Get tomato purée, smooth peanut butter, bay leaves, golden caster sugar, red wine vinegar, oil & seasoning ready


Pop the chicken in a single layer in a roasting dish. Cook for about 45 minutes.

Pop a casserole pan on a medium heat and add a little oil. Pop the onion, finely chopped chilli and aubergine into the pan and cook for 30 minutes. Make sure you stir it regularly. Add some tomato purée then add the chicken.

Pop a splash of water into the dish you roasted the chicken in and scrape up all the juices and add to the pan.

Add the tomatoes and then pour in the stock and bring to the boil.

After 30 minutes, add the peanut butter and cook for another half hour.

Meanwhile, mix the red onion and finely sliced scotch bonnet with the caster sugar, red wine vinegar, bay leaves and a big pinch of salt to make a quick pickle.

Check the seasoning in the stew before serving.


There is a side note in the book that Idris prefers one tablespoon of peanut butter in his but his mum says to use to taste. I would have put more in but Mr S and Walter had left the bare minimum in the jar!

I didn’t manage to get to the deli to pick up some okra. As you can see we served it with rice.

There was plenty of sauce left so we heated it up on Monday, made a couple of basic omelettes, cut them into strips and smothered with the sauce, accomanied by some chips.


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