I first started my journey into the world of food out of necessity. After joining the military I realized that I was not going to have Mom’s legendary cooking anymore. If I wanted that goodness again I had to figure out how to do it myself. The very first thing I learned how to make on my own was Peanut Butter Stew. It is a West African dish that gets me humming with joy every time I eat it. So I have decided that I need to shout it’s glory from the mountain tops. Unfortunately, I don’t have a mountain readily available or the time to climb it and yell out this recipe. Fortunately, I have this blog. Keep in mind though it has been modified to reflect my travels and the influences that evolved it into what it is today. It is heavily influenced by my time in Korea where I made many Filipino friends (yes, you read that correctly). In the Philippines, they have a dish called Kare Kare Pata (Oxtail Stew). After eating it I decided to add the green beans to my stew, which is something not found in the original West African dish. Needless to say, my family gave me some strange looks when I presented them with my new “worldly” version. The second influence came when I left Korea and landed in the great state of Texas. This is where I was inspired to add chili powder and kidney beans. I think this is where everything came together with this recipe and it truly became my own. I really hope you enjoy it and let me know what you think when you do.
PB Stew(Serves 5-6)
1 can of french green beans
1 can red kidney beans
1 pack of chicken (boneless skinless)
1 Bell Pepper
2 habanero peppers
3 Lg golden or red potatoes
Tomato paste (Small Can)
- Marinate the chicken with black pepper, paprika, cayenne pepper, salt, and chili powder. use 2:2:1:2:3 ratio
- Chop up the onion, bell pepper, and 1 habanero in thin slices
- Cube potatoes
- Saute onion, bell pepper, and habanero (you can use butter or olive oil)
- Add Chicken 2 teaspoons of PB and Tomato paste. Stir and mix until chicken is cooked on the outside.
- Add the chopped potatoes and the other habanero (cut into about three pieces)
- Add enough water to just barely cover everything
- Cover and bring to a boil then immediately bring down to a simmer (Stirring the pot every 10 minutes).
- Let cook until potatoes and chicken are done (about 30 min)
- Add one more Tablespoon of tomato paste Add enough PB to thicken stew (about 3/4 of a cup).
- Serve over rice.