Exploring Ghanaian Cuisine: Peanut Stew and Fried Yam Balls

Peanut Stew with Chicken and Sweet Potatoes, also known as Hkatenkwan, is a rich and hearty dish originating from Ghana. This flavorful stew combines the creaminess of peanuts with the sweetness of sweet potatoes and the savory taste of chicken. Here’s a recipe for making Peanut Stew with Chicken and Sweet Potatoes at home:

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup natural peanut butter
• 4 cups chicken broth
• 2 large sweet potatoes, peeled and cut into chunks
• 1 can (14 oz) diced tomatoes, undrained
• 1/2 cup chopped roasted peanuts (for garnish)
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Season the chicken pieces with salt and pepper.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
3. Add the minced garlic, grated ginger, ground coriander, ground cumin, and cayenne pepper to the pot. Stir well to combine and let the spices cook for about 1-2 minutes until fragrant.
4. Add the seasoned chicken pieces to the pot and brown them on all sides.
5. Stir in the peanut butter until it’s well combined with the chicken and spices.
6. Pour in the chicken broth and stir to create a smooth, creamy base for the stew.
7. Add the sweet potato chunks and diced tomatoes (with their juice) to the pot. Bring the stew to a simmer.
8. Cover the pot and let the stew simmer for about 25-30 minutes or until the chicken is cooked through and the sweet potatoes are tender.
9. Adjust the seasoning with salt and pepper if needed.
10. Serve the Peanut Stew with Chicken and Sweet Potatoes over cooked rice.
11. Garnish with chopped roasted peanuts and fresh cilantro before serving.

This Peanut Stew is a comforting and satisfying dish with a perfect balance of flavors. The combination of peanut butter, chicken, and sweet potatoes creates a unique and delicious meal. Adjust the spiciness according to your preference, and enjoy this Ghanaian-inspired delicacy.

Learn How to Make Ghanaian Fried Yam Balls (Yele Kakro)

Ghanaian Yam Balls, also known as Yele Kakro, are delightful snacks made from yams and seasoned with aromatic spices. These deep-fried balls offer a crispy exterior with a soft and flavorful interior. Here’s how you can make Ghanaian Yam Balls at home:

Ingredients:

• 2 cups of yam, peeled and grated
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1 teaspoon of ground pepper
• 1 teaspoon of paprika
• Salt to taste
• Vegetable oil for frying

Instructions:

1. Peel and grate the yams using a fine grater. Squeeze out excess moisture from the grated yams.
2. In a bowl, combine the grated yams with finely chopped onions, minced garlic, grated ginger, ground pepper, paprika, and salt. Mix the ingredients thoroughly.
3. Heat vegetable oil in a deep fryer or a large, deep pan.
4. Take a portion of the yam mixture and shape it into a ball using your hands. The size of the balls can vary based on your preference.
5. Carefully place the yam balls into the hot oil and fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
6. Once the Yam Balls are fried, remove them from the oil and place them on a paper towel to absorb any excess oil.
7. Repeat the process until all the yam mixture is used.
8. Serve the Ghanaian Yam Balls hot as a delicious snack or appetizer.

These Yam Balls can be enjoyed on their own or with a dipping sauce of your choice. The combination of yams and aromatic spices makes them a flavorful and satisfying treat. Feel free to experiment with the seasoning to suit your taste preferences.

Related Articles GHANAIAN FRIED RICE AND JOLLOF: RECIPES AND DIFFERENCES

Ghanaian Fried Rice and Jollof: Recipes and Differences