When Yemisi sent me a few beautiful, colorful jars of her soups and sauces, I knew it was time to get to work. Egunsi Foods, her baby, brings West African flavors into our American kitchens with the twist of a cap. Everything is fresh, flavorful, colorful, and bright. And did I mention she’s in Harlem too? Egunsi can be found at Whole Foods Harlem and online direct to your door!
Groundnut, or peanut butter stew, is a traditional West African stew, and using the groundnut soup from Egunsi, I got to make my own twist. It’s earthy, creamy, and savory all at once. Get the recipe and warm yourself up this fall...scroll down for the deets.
2 lbs dark meat chicken, skin-on and bone-in
4 c plain cooked white rice
1 tbsp extra virgin olive oil
2 c collard greens, shredded
2 zucchini squash, sliced and quartered
1 c full-fat coconut milk
1 jar Egunsi peanut butter soup
2 plum tomatoes, in chunks
1/2 medium white onion, sliced
1 bay leaf
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp apple cider vinegar
1 tbsp tomato paste
1 tsp coriander seeds
1 tsp black pepper
1 tsp sea salt
1 lime, juiced
Garnish with: cilantro, crushed red pepper, crushed coriander, salt flakes
In a dutch oven, heat the olive oil to high heat for about 2 minutes
Brown the chicken for 3 minutes on each side, then add the apple cider vinegar to de-glaze the pan
Turn the burner down to medium-low and add the peanut butter soup, coconut milk, onion, tomatoes, tomato paste, ginger, bay leaf, salt and pepper, coriander, garlic, and lime juice to the pot. I know that was a lot
Cover and simmer for one hour.
Un-cover the pot and add the zucchini and collard greens we are doing this towards the end so they don’t get mushy
Cover the pot again and simmer for another hour.
Serve the stew over rice and garnish how you’d like!