Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups roasted peanuts (groundnuts)
- 2 tablespoons vegetable or peanut oil
- 1 onion , finely chopped
- 2 cloves of garlic , minced
- 1-inch piece of ginger , grated
- 2 tomatoes , chopped
- 1 bell pepper , diced
- 2 cups vegetable or chicken broth
- 1 teaspoon ground cayenne pepper (adjust to taste)
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- Salt
- Chopped fresh cilantro or parsley (optional; for garnish )
Directions
If using raw peanuts, roast them in a preheated oven at 350°F (175°C) for 10–15 minutes until golden brown.
Remove the skins from the roasted peanuts by rubbing them together in a clean kitchen towel.
Place the roasted and peeled peanuts in a blender or food processor. Blend until you achieve a smooth paste consistency. Set aside.
Heat the oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the chopped tomatoes and diced bell pepper. Cook the mixture for about 5 minutes until the vegetables soften.
Add the blended groundnut paste to the pot, stirring well to combine it with the vegetables. Allow the mixture to cook for 2–3 minutes, stirring occasionally to prevent sticking.
Sprinkle in the ground cayenne pepper, ground paprika, ground coriander, and salt. Adjust the seasonings according to your taste preference.
Pour in the vegetable or chicken broth, and stir to combine all the ingredients. Reduce the heat to low, and let the sauce simmer for about 15–20 minutes, allowing the flavors to meld together.
Once the sauce has thickened to your desired consistency, remove it from the heat. Garnish with chopped fresh cilantro or parsley, if desired.
Serve over cooked rice, yams, plantains, or fufu.