Source: Midwest Living


Recipe Summary

30 mins
1 hr 30 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • If using bonga fish, place in bowl; cover with water. Cover and chill overnight. Drain. Remove and discard skin, head and large bones. Reserve meat.

  • Place peanuts, half at a time, in food processor bowl or blender container; process till coarsely ground.

  • In a 4-1/2 quart Dutch oven or large pot, combine peanuts and 2 cups of the water. Add turkey or bonga fish, tomatoes, green onions, hot pepper or red pepper, salt, gingerroot, turmeric and black pepper. Bring to boiling, reduce heat.

  • Cover, simmer 1/2 hour for turkey, 3 hours for bonga fish. If necessary, as stew thickens, gradually stir in remaining 1 cup water during cooking. If oil from peanuts surfaces, skim off stew. Mixture should be like a medium-thick gravy.

  • Trim off any fat and cut lamb, beef, chicken breast or fish into bite-sized pieces. Add stew to mixture. Return to simmer. Cover and cook till meat is tender (60 minutes for lamb or beef, 10 minutes for chicken breast, 5 minutes for fish).

  • Meanwhile, in a large saucepan, cook mushrooms, peppers, onions, and garlic in oil till vegetables are tender.

  • Stir vegetable mixture into stew; heat through.

  • Serve with couscous, corn bread, rice or plantains and garnish with chili peppers and pita chips, if you like. Makes 8 servings.

Nutrition Facts

212 calories; fat 7g; cholesterol 35mg; carbohydrates 37g; sodium 161mg.