West African Peanut Stew

PrimalWest African Peanut Stew has many variations (different spices, different vegetables) but one thing is always the same, the broth is thickened with peanut butter (well, almost always….this delicious version is made with almond butter). Peanut butter adds a rich, creamy texture and a nutty flavor that makes this stew different from all others. West African Peanut Stew is so uniquely delicious that it’s definitely worth trying, peanuts and all.

Don’t fret. Unless you’re allergic to peanuts, a small amount of natural peanut butter every now and then won’t hurt you. And this peanut stew has a lot to offer. Besides tasting great, each bowl is filled with vitamin E from red palm oil, from spices, and vitamin K and folate from the collards.

Chicken, tomatoes, and red bell pepper are also in the pot, and you can add even more veggies if you like. Chunks of sweet potato or yam or common, as are okra and eggplant.

Servings: 4 to 6

Time in the Kitchen: 1 hour


Primal aviary

  • ¼ cup sustainably sourced red palm oil (60 ml)
  • 1/2 pound boneless, skinless chicken thighs, cut into 1-inch chunks, lightly seasoned with salt and pepper (230 g)
  • 1 onion, finely chopped
  • 2-inches/5cm ginger root, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric (2.5 ml)
  • 1 red bell pepper, finely chopped
  • ?1 28-ounce jar whole tomatoes (broken apart with your hands) or diced tomatoes (794 g)
  • 4 cups chicken broth (950 ml)
  • ½ cup natural, unsweetened, creamy peanut butter (120 g)
  • 1 bunch collard greens, cut into thin ribbons*
  • 1 or 2 jalapenos or other hot chilies, seeded and minced
  • Cilantro, for garnish



*Recipe Note: How to Cut the Collards Into Ribbons
First, fold each leaf in half and slice the stem off the entire length of the leaves. Stack several leaves on top of each other, then roll the leaves up into a cigar shape. Slice into thin ribbons no more than ½-inch wide.

In a wide pot with a lid or Dutch oven, heat the red palm oil over medium-high heat. When the oil is hot, add the chicken, Cook until the chicken is lightly browned. Use a slotted spoon to remove the chicken from the pot. Set aside.

Turn heat down to medium. Add onion to the pot. Cook until onion is soft, 5 to 7 minutes. Add ginger, garlic, coriander and turmeric. Cook 1 minute more.

Add red bell pepper, tomatoes and chicken stock. Add chicken back to the pot. Cover partially and simmer gently with a lid for 20 minutes (for a thicker stew, keep the lid off).

Ladle a cup or so of the hot stew into a bowl with the peanut butter. Whisk to combine. Pour the warmed peanut butter into the stew pot, stirring to blend. Add the collards, a handful at a time.

Simmer 10 minutes more. Stir in hot chilies and cilantro before serving.

Primal Aviary Peanut Stew

About the Author

If you'd like to add an avatar to all of your comments click here!

19 thoughts on “West African Peanut Stew”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Sounds delicious. I’ve never tried peanut stew. This might be a good time to do so. I don’t find red palm oil very appealing so I’d probably substitute with something else.

  2. I rather not eat peanuts (almond or cashew butter would be fine in this recipe, I think), but I take a bigger issue with the palm oil. While I know that palm oil is considered Paleo for years now, there are a number of more recent studies that show that it’s not good for you. Personally, I’d stay away from it.

    1. Refined palm oil studies do not inform about undefined red palm oil.

  3. I’m not afraid of some natural peanut butter from time to time, and I love finding uses for red palm oil. (I use to make popcorn from time to time.) Think I’ll try this!

  4. Having this for dinner tonight! Great idea, thanks! Am using leftover chicken and was trying to find a way to make it interesting – this is perfect.

  5. Made this last night from the above recipe. My wife and kids agree this is the best soup or stew they’ve ever had. Absolutely phenomenal. This just became a go-to recipe when we have guests over.

    1. Did you read the description? It’s OK to have them every now & then if you aren’t allergic. I don’t think Primal is intended to agonize over every tiny dietary detail, but abuot what you do 80+% of the time. And if you insist on avoiding the small amount of peanut butter, Mark provides a link to an almond butter version. Can’t lose either way 🙂

  6. I made this last night and we really enjoyed it. Delicious. I’ll make it again. My first use of palm oil.

  7. Hi Mark,
    I wrote to you about how is peanut butter ok in this recipe???
    ½ cup natural, unsweetened, creamy peanut butter (120 g)
    it is still there???So how can this be a primal recipe, or am I missing something?
    thanks, Mary
    ps i really enjoy your recipes, i just don’t see how this works.

  8. Why is this recipe up here??? It has peanut butter in it!!!!
    Last time I checked peanuts were a no-no. ???

    Ladle a cup or so of the hot stew into a bowl with the peanut butter. Whisk to combine. Pour the warmed peanut butter into the stew pot, stirring to blend. Add the collards, a handful at a time.

  9. made this today and it is delicious – I used spinach in place of the collard greens only because I had those on hand and substituted almond butter for the peanut butter – amazing!

  10. I made this last night and enjoyed. It received my husband’s seal of approval as well. I have to say, though, that the recipe doesn’t call for enough chicken. I (roughly) doubled the amount and it would not have fed 4 people as a main course unless none of them were particularly hungry. Three people, at most.
    I used kale instead of collard greens and that worked well. Also, good news for those who can’t eat alliums – this recipe is perfectly good without onion or garlic.