NKATENKWAN(Ghanian Chicken & Groundnut Stew)


Nkatenkwan is ubiquitous throughout West Africa. It is a typical and classic Ghanian recipe. It is different from other variations, because it includes hard boiled eggs (but it’s optional).

Meat, fish and vegetables are cooked in a groundnut paste which thickens as it cooks and keeps the meat and fish very moist and almost buttery. The groundnut paste makes this very filling and means you can use no meat at all if you prefer.

You can make it thick like a stew and serve over rice, or add more water to make it a soup, which is a great way to use up any leftovers.

Well Garnished Nkatenkwan Stew
Source: Dreamstime


  • 1 Whole Chicken, Cut In Pieces
  • 1 Whole Onion, Minced
  • 3 Cloves of Minced Garlic
  • ½ Tablespoons of Shredded Ginger
  • 6 Pealed Hard Boiled Eggs (optional)
  • 4 Cups Chicken Broth
  • Salt and pepper to season
  • 2 Hot Chili Pepper, deveined and seeded
  • 3 Tablespoons of Oil
  • 1 Cup of Chopped or Crushed Tomatoes
  • 1 Cup of Natural Peanut Butter
  • 2 Cups of Okra, cut into rounds (or green beans, trimmed)
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Mode of Preparation

Step 1

Season the chicken with salt and pepper.

Step 2

Heat the canola oil in a heavy-bottomed pan over medium-high heat. Then fry the chicken pieces until it’s brown on all sides (but still raw inside). Remove from the pan and set aside.

Step 3

Reduce the heat to medium and briefly sauté the ginger. Then add the onions, garlic, and peppers until the onions are translucent for about 4-5 minutes.

Step 4

Add the tomatoes and cook for another 5 minutes.

Step 5

Pour in the broth, chicken, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for 45 minutes.

Step 6

In a separate bowl, add 1 cup of the simmering liquid to the peanut butter and stir until the peanut butter is smooth. Add the mixture to the pan and then add the okra or green beans. If using hard-boiled eggs, add that as well. Allow it to simmer for another 15 minutes.

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Step 7

Stew is ready. Serve over rice.

Nkatenkwan served with rice
Source: Yupitsvegan

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