Kanda (Peanut Stew)
This chicken builds boneless chicken thighs, cut into chunks and ripe tomatoes, chopped into a proper meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Peanut
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Toast the peanuts in a dry pan over medium heat for 4 to 5 minutes until fragrant and lightly golden, then grind about three-quarters of them to a coarse paste and roughly chop the rest for texture.
- Heat the oil in a heavy pot over medium-high heat and brown the chicken chunks on all sides for 6 to 8 minutes, then lift them out and set aside.
- Lower the heat to medium, add the onions, garlic and ginger, and cook for 5 minutes until softened, then stir in the bell pepper and cook for another 3 minutes.
- Add the chopped tomatoes, tomato paste and cayenne, and simmer for 8 to 10 minutes until the tomatoes break down into a thick sauce.
- Whisk the peanut butter and ground peanuts into the water or stock, pour into the pot, return the chicken, and stir well to combine.
- Cover and simmer gently over low heat for 30 to 35 minutes, stirring occasionally so the peanut sauce does not catch, until the chicken is cooked through to an internal temperature of 74 C and the stew is thick and oily on top.
- Season with salt to taste, scatter over the reserved chopped peanuts, and serve hot with rice or fufu.
You'll use: Pan · Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Kanda (Peanut Stew) take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Kanda (Peanut Stew) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Mafe SN.JPG by Falia, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.