Let’s make West African-style peanut stew! My kids LOVED this recipe which is based on the recipe I learned in Mali 🇲🇱 . Save this recipe for a great fall meal idea. INGREDIENTS: 1.5-2 lbs chicken breast or thighs, chopped into 1”pieces 2 tbsp canola oil 1 large onion, chopped 1tsp pepper corn 2 clove garlic Small bunch parsley 1/3 green bell pepper 1 14 oz can diced tomatoes 8 oz natural peanut butter (salted is okay, just reduce salt elsewhere) 6-8 cups chicken stock, (or water with bouillon) 1 large yellow potato peeled and cubed 1⁄2 pound broccoli or 2 small carrots, cut 2-3 WHOLE habanero peppers salt and pepper to taste 1 tbsp hot sauce, or to taste COOK: Heat oil in large cooking pot. Process pepper, garlic, parsley and bell pepper to a rough paste. Saute onions and chicken over medium heat until chicken is mostly cooked. Add parsley mix, vegetables, tomatoes, peanut butter and fiber with water or stock. Add habaneros carefully and simmer sauce on med-low heat with lid mostly on. Cook sauce for a total of about 45-60 minutes, adding water/stock if it becomes too thick. Stir occasionally so it doesn’t stick to the bottom. It should be the consistency of runny pancake batter. Add salt to taste. Serve over hot rice. Enjoy! RECIPE Link in bio FOLLOW for more travel-inspired recipes ❤️ . . . . #fallrecipes #recipeblogger #otehliatravels #westafricanfood #tigedigena #malifood #peanutsauce #westafricanfood #fallfoods #letseat #comfortfood #letseat