FlamingFoodies recipe
Groundnut Stew with Scotch Bonnet and Tomato
A West African stew built on roasted peanuts and tomato, with Scotch bonnet peppers adding steady medium heat. Meat or vegetables braise in the thick, spoonable sauce until tender.
Tender meat or vegetables in a deep rust-colored sauce thickened with ground peanuts, balanced by tomato acidity and Scotch bonnet warmth.
Ingredients
Main
- 2 lbbeef chuck or pork shoulder, cut into 1.5-inch pieces, or substitute 1.5 lb mixed vegetables such as sweet potato, plantain, and okra
- 2 tablespoonsneutral oil
- 1 largeyellow onion, chopped
- 4 clovesgarlic, minced
- 1 teaspoonginger, grated
- 1 wholeScotch bonnet pepper, left whole or halved if you prefer milder heat; remove before serving
Sauce
- 1 can (28 oz)crushed tomatoes
- 3/4 cupnatural peanut butter or ground roasted peanuts, unsweetened; stir well if separated
- 2 cupschicken or vegetable stock
- 1 teaspoonsalt, plus more to taste
- 1/2 teaspoonblack pepper
- 1/4 teaspooncayenne pepper, optional; adds sharp heat if groundnut stew tastes flat
For serving
- 2 tablespoonsfresh cilantro or parsley, chopped, optional
- 1 wholelime, cut into wedges
Method
1. Brown the meat in batches Heat oil in a heavy pot or Dutch oven over medium-high heat. Working in two batches to avoid crowding, brown the meat on all sides until golden, about 8–10 minutes total. If using vegetables instead of meat, skip to the next step. Remove meat and set aside.
Watch for: Meat should release from the pot when pressed with a spoon; exterior will show dark caramelization.
2. Cook the aromatics Reduce heat to medium. Add chopped onion to the pot and cook, stirring, until softened and lightly colored, about 4 minutes. Add garlic and ginger, stir constantly for 1 minute until fragrant. Do not allow garlic to burn.
Watch for: Onion edges will turn golden and the mixture will smell sweet and sharp.
3. Build the sauce base Stir in crushed tomatoes and peanut butter or ground peanuts, mixing well to break up any lumps. Add stock, salt, black pepper, and the whole Scotch bonnet pepper. Return the browned meat (if using) to the pot and stir to combine. Bring to a simmer over medium heat.
Watch for: The sauce will darken as it heats and the peanut butter incorporates fully. Small bubbles will break the surface steadily.
4. Braise until tender Reduce heat to low, cover the pot partially, and simmer for 40–50 minutes, stirring occasionally to prevent sticking. Meat should be fork-tender; vegetables (if using) should be soft but not falling apart. The sauce will thicken slightly as it reduces. Taste and adjust salt and heat with cayenne if needed. Remove the whole Scotch bonnet pepper before serving.
Watch for: Meat breaks apart easily when pressed; sauce coats the back of a spoon.
Equipment
- Heavy pot or Dutch oven with a lid
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Make ahead
- Prepare the stew through the braising step up to 1 day in advance. Cool, cover, and refrigerate. Reheat gently over low heat, stirring often and adding stock if the sauce has thickened too much.
Storage
- Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat
- Warm over low heat on the stovetop, stirring occasionally, for about 10 minutes. Add a splash of water or stock if the sauce has become very thick. Do not allow it to boil, which can make the sauce separate.
Top tips
- Stir the peanut butter thoroughly before measuring to ensure it is well mixed; separated oils can make the sauce greasy.
- Leave the Scotch bonnet whole and intact to flavor the stew without overwhelming it; halving it increases heat noticeably.
- If the sauce is too thick after braising, thin it with warm stock a splash at a time. If too thin, simmer uncovered for 5–10 minutes to reduce.
Substitutions
- Peanut butter for ground peanuts: Use 3/4 cup natural peanut butter in place of 3/4 cup ground roasted peanuts. Stir well before adding to ensure even distribution.
- Beef for pork: Beef chuck braises well in this stew; pork shoulder works equally; chicken breast will cook faster (25–30 minutes instead of 45–50). Vegetable stock is preferable when using chicken.
- Scotch bonnet for other peppers: Substitute 1 habanero, 1 fresno chili, or 2 jalapeños (remove seeds and white ribs if you want milder heat). The flavor profile will shift slightly, but the stew will remain balanced.
Serve with
- Serve with steamed white rice, jollof rice, or millet to soak up the sauce.
- Accompany with a simple green salad dressed with lime juice and a pinch of salt.
- Offer lime wedges at the table to brighten the stew and balance the peanut richness.
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Open archive →Groundnut Stew with Scotch Bonnet and Tomato
A West African stew built on roasted peanuts and tomato, with Scotch bonnet peppers adding steady medium heat. Meat or vegetables braise in the thick, spoonable sauce until tender.
Prep
15 min
Cook
50 min
Active
25 min
Total
1 hr 5 min
Yield
4 servings
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Peppers in this recipe
Recipe notes
Before you cook
Groundnut stew is foundational across West Africa—a dish where roasted peanuts become a creamy base without cream, and tomatoes provide acidity and body. The Scotch bonnet pepper releases its fruity warmth gradually into the braise rather than as a sharp spike. This version serves four and takes just over an hour from start to table.
Total time
1 hr 5 min
Prep: 15 min. Cook: 50 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Brown the meat in batches
Heat oil in a heavy pot or Dutch oven over medium-high heat. Working in two batches to avoid crowding, brown the meat on all sides until golden, about 8–10 minutes total. If using vegetables instead of meat, skip to the next step. Remove meat and set aside.
- 2
Step 2 of 4
Cook the aromatics
Reduce heat to medium. Add chopped onion to the pot and cook, stirring, until softened and lightly colored, about 4 minutes. Add garlic and ginger, stir constantly for 1 minute until fragrant. Do not allow garlic to burn.
- 3
Step 3 of 4
Build the sauce base
Stir in crushed tomatoes and peanut butter or ground peanuts, mixing well to break up any lumps. Add stock, salt, black pepper, and the whole Scotch bonnet pepper. Return the browned meat (if using) to the pot and stir to combine. Bring to a simmer over medium heat.
- 4
Step 4 of 4
Braise until tender
Reduce heat to low, cover the pot partially, and simmer for 40–50 minutes, stirring occasionally to prevent sticking. Meat should be fork-tender; vegetables (if using) should be soft but not falling apart. The sauce will thicken slightly as it reduces. Taste and adjust salt and heat with cayenne if needed. Remove the whole Scotch bonnet pepper before serving.
Troubleshooting
Tips that matter
- Stir the peanut butter thoroughly before measuring to ensure it is well mixed; separated oils can make the sauce greasy.
- Leave the Scotch bonnet whole and intact to flavor the stew without overwhelming it; halving it increases heat noticeably.
- If the sauce is too thick after braising, thin it with warm stock a splash at a time. If too thin, simmer uncovered for 5–10 minutes to reduce.
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
Prepare the stew through the braising step up to 1 day in advance. Cool, cover, and refrigerate. Reheat gently over low heat, stirring often and adding stock if the sauce has thickened too much.
Storage
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat
Warm over low heat on the stovetop, stirring occasionally, for about 10 minutes. Add a splash of water or stock if the sauce has become very thick. Do not allow it to boil, which can make the sauce separate.
At the table
Serving suggestions
- Serve with steamed white rice, jollof rice, or millet to soak up the sauce.
- Accompany with a simple green salad dressed with lime juice and a pinch of salt.
- Offer lime wedges at the table to brighten the stew and balance the peanut richness.
- Add a side of fried plantain slices for contrast and texture.
FAQ
Common questions
Why is my peanut sauce greasy or separated?
Natural peanut butter separates as it sits; stir the jar thoroughly before measuring to redistribute the oil. If the cooked stew looks oily, the peanut butter may not have been stirred in well, or the meat released a lot of fat during browning. Skim the surface gently with a spoon, or refrigerate the stew overnight—fat will solidify on top and can be lifted away cleanly.
Can I make this dish vegetarian?
Yes. Omit the meat and use 1.5 lb of mixed vegetables such as sweet potato, plantain, bell pepper, okra, and spinach. Add firmer vegetables first (sweet potato, plantain, bell pepper) and tender vegetables (okra, spinach) in the last 10 minutes of cooking. Use vegetable stock instead of chicken stock. The total braising time will be 25–30 minutes.
How do I adjust the heat level?
The Scotch bonnet pepper flavors the stew as it braises. Leave it whole for gentle, fruity warmth; halve or quarter it for noticeably hotter stew. You can also add 1/4 teaspoon cayenne pepper to the sauce for a sharper, lingering heat. Taste after the first 30 minutes of braising and adjust before serving—heat intensity builds over time.
What is the difference between natural peanut butter and ground roasted peanuts?
Both work; natural peanut butter (unsweetened) is easier to source and stir into the sauce without lumps. Ground roasted peanuts (also called peanut powder or peanut flour) are slightly drier and will thicken the sauce more; you may need to add 1/4 cup extra stock if the stew becomes too thick. Avoid sweetened peanut butter, which will throw off the savory balance.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
1 hr 5 min
Prep: 15 min. Cook: 50 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Nando's Medium Peri-Peri Sauce
Char-ready marinade
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Pantry staples for this recipe
Char-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonWarm spice
$9-$16Berbere Spice Blend
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonRecommended equipment
Cooking tools
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonWeeknight workhorse
$22-$40Half Sheet Pan Set
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Pitmaster starter
BBQ Rub Gift Set
A clean route into grilling gifts, especially for people who care more about cookouts than novelty heat stunts. Best for grilling gifts and backyard cooks.
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12-Inch Cast Iron Skillet
The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges. Best for weeknight proteins and pan sauces.
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