Peanut and Palm oil Stew

Peanut and Palm oil Stew


• 1 pound chicken, cut into large bite-size pieces 
• 1 lemon, juiced (appox. 1/4 cup juice) 
• 1 teaspoon paprika powder 
• 1 teaspoon turmeric powder 
• 2 green chili peppers, sliced thinly (deseeded for less spiciness) 
• 2 tablespoons palm oil • 2 medium-size onions, sliced thinly 
• 1 red chili pepper, minced 
• 1 teaspoon ground cumin 
• 6 ripe tomatoes, peeled and chopped 
• 1 handful (approx. 1/4 cup) fresh spinach 
• 1/2 cup all-natural creamy peanut butter 
• 1 cup vegetable broth

For Garnish (optional) 

• 1/4 cup raw peanuts, crushed 
• 1 bunch green onion (scallion), sliced thinly

How to Make :

Stage 1: Marinate the Chicken 

1. In a medium-sized bowl, place chopped chicken in a bowl and pour fresh lemon juice on top of it 2. Add your turmeric and paprika powders and sliced green chilis into the bowl, mix it well around into the chicken, and let it sit

Stage 2: Start Cooking your Muamba Nsusu 

1. Take a stockpot or dutch oven over medium high heat and add your palm oil 
2. Add your onions and cook for at least 1-2 minutes to get the onions to sweat. Mix the onions in the palm oil well to give them a rich orange/reddish hue 
3. Next, move your onions to one side of the pan, then add your chicken (along marinade of lemon juice and green chilis) onto the bottom of the pan and on direct heat. After several seconds of initial searing, mix your chicken and onions around, and cook them together for 2-3 minutes 
4. Add in your minced red chilies, cumin powder, tomatoes and spinach and mix around. Cook everything together for 2-3 minutes

Stage 3: Peanut Butter Time 

1. Once your ingredients have had some time to cook together (and your spinach has started to soften), add in your peanut butter and mix everything around to distribute it well 
2. Gradually pour in your vegetable broth while stiring everything together, and bring your pot to a boil 
3. Once boiling, reduce the heat to a simmer. Cover the pot and let your muamba nsusu simmer for at least 45 minutes (stirring occasionally) 
4. After 45 minutes, take your muamba nsusu off the heat. To serve, add in some crushed peanut and scallions for garnish. Enjoy!

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