Skip to main content
Main

Chereh Tamba

A stew of roasted groundnuts, chicken, tomatoes, onions, and spices cooked in broth.

From the Wikibooks Cookbook · 14 ingredients
Jump to recipe ↓

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Chereh Tamba

Oven180°C (350°F)
Time30–40 minutes

Ingredients

Directions

Prepare the groundnuts

  1. Preheat the oven to 180°C (350°F).

  2. Spread the groundnuts evenly on a baking sheet.

  3. Roast the groundnuts in the preheated oven for about 10–15 minutes, or until they are golden brown and fragrant.

  4. Remove the roasted groundnuts from the oven and allow them to cool.

  5. Once cooled, transfer the roasted groundnuts to a food processor or blender and grind them into a smooth paste. Set aside.

Make the stew

  1. In a large pot, heat the vegetable oil over medium heat.

  2. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.

  3. Add the diced tomatoes, diced bell pepper, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.

  4. Mix in the tomato paste and the groundnut paste, ensuring that they are evenly incorporated into the mixture.

  5. Add the chicken pieces to the pot and stir to coat them with the sauce.

  6. Pour enough water or broth into the pot to cover the chicken and create a stew-like consistency.

  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

  8. Allow the chereh tamba to simmer for about 30–40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

  9. Taste the chereh tamba and adjust the seasoning with salt, pepper, and additional spices if desired.

  10. Serve hot with rice or couscous.

Nutrition, whole recipe (rough)

567Calories
42 gProtein
32 gFat
31 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Peanut + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together877 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Groundnuts
Grinding them into a paste thickens the stew and gives it a rich, nutty body.
Onions
Softening them builds a sweet, savoury base for the sauce.
Tomato paste
Concentrates tomato flavour and adds colour and body to the sauce.
Chicken
Provides the main protein, becoming tender as it simmers in the sauce.

The step that matters

Grinding the roasted groundnuts into a smooth paste. If the nuts are not fully cooled before grinding, they can turn oily or clump, and a coarse paste will leave the stew gritty rather than smooth and creamy.

Swap the clove

How well each one fits the dish's main ingredients (peanut, onion, garlic, tomato, pepper, ginger, chicken):

  1. Corianderfits better
  2. Cuminfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against peanut, onion, garlic, tomato, pepper, ginger, chicken. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCream of Tomato SoupCream of Tomato Soup107 recipes