We’ve found a great recipe from SBS, perfect to warm up as the weather really takes a harsh shift into brrrrr.
As I mentioned in our previous recipe post, Autumn is the time to cook things slowly and with love, using spices to build your immunity.
I came across this West African dish and couldn’t wait to experiment. It allows the flexibility to use whatever meat (if any), vegetables and spices you prefer.
Although peanuts originated in the new world, West Africa has its ‘own indigenous species of ‘ground-nut’, which predates the introduction of the peanut.’












  • 100 mlpeanut oil
  • 8chicken drumsticks (about 1.6kg)
  • 3onions, finely chopped
  • 2½ tbspfinely chopped ginger
  • 4garlic cloves, finely chopped
  • 2 tspground coriander
  • 1 tspground turmeric
  • 2 tspground cumin
  • 2 tspground black pepper
  • 1½ tspground fenugreek
  • 70 g(¼ cup) tomato paste
  • 6whole cloves
  • 8dried chillies
  • 1cinnamon stick
  • 2bay leaves
  • 280 g(1 cup) smooth peanut butter
  • 1litre (4 cups) chicken stock or water, approximately
  • 1 400g can chopped tomatoes
  • 1large red capsicum, trimmed, seeded and cut into 2cm pieces
  • 400 gsmall okra, trimmed and halved lengthways
  • 2medium red chillies, trimmed and thinly sliced

To serve

  • chopped roasted peanuts
  • coriander leaves
  • lime wedges
  • steamed rice



Heat half the oil in a large frying pan over medium-high. Add the chicken, in batches if necessary, and cook, turning often, for about 8 minutes or until golden all over.

Meanwhile, heat the remaining oil in a large saucepan over medium. Add the onion, ginger and garlic and cook, stirring, for 5 minutes or until the onion starts to soften. Add the ground spices and stir for 2 minutes or until fragrant. You then add  the tomato paste, cloves, chillies, cinnamon and bay leaves and cook for another minute.  Add the peanut butter and half the stock, stirring until the mixture is smooth. Add the remaining stock, the tomatoes, capsicum and chicken drumsticks. Bring the mixture to a simmer, adding a little more stock or water to just cover the chicken if necessary. Cover the pan then cook over low heat for 40 minutes, stirring occasionally to prevent the mixture catching on the base of the pan.

Add the okra and cook for another 20 minutes or until the okra is tender and the chicken is cooked through. Season well with salt then scatter over the red chilli. Serve the chicken stew scattered with chopped roasted peanuts and coriander leaves, with steamed rice and lime wedges.

 Photography, styling and food preparation by china squirrel.