Margarita's International Recipes


Chadian Peanut Stew

Peanut stews are very popular throughout Western and, apparently, Central Africa as well. This one in particular comes from Southern Chad. Though its ingredients are somewhat different from those of other peanut stews I've made, the flavor was pretty similar - which means it was quite good. It was also simple to make and I'd recommend the recipe.

I followed the recipe pretty closely, though I reduced the amount onions, tomato paste and water it called for. Also, I used American chili powder. I imagine that's different from whatever chili powder they use in Chad - for all I know they mean ground pepper of some kind - but that's what I had.

Serve with rice.

Chadian Peanut Stew


  • 2 lbs beef, cubed
  • flour for coating
  • 5 Tbsp. oil
  • 1/2 tsp. nutmeg
  • 1 Tbsp. chili powder
  • 3 yellow onions, sliced
  • 1 clove of garlic, minced
  • 1 can tomato paste
  • salt to taste
  • 3 cups of water
  • 1/2 cup natural peanut butter


Coat the beef cubes with flour. Set aside.

Heat 3 Tbsp. oil over medium heat in a large pot. Add beef, nutmeg and chili powder. Brown the beef on all sides.

Add the onions, garlic, tomato paste, salt and water. Mix well. Bring the stew to a boil over high heat, lower the temperature and simmer until the meat is tender and the sauce reduced, 1-2 hours.

Half an hour before serving, put the peanut butter and 2 Tbsp. of oil in a small pot. Mix and heat over medium heat for 5 minutes. Add the peanut butter to the beef, a little bit at a time, mixing as you do that. Simmer on low heat for 20 more minutes. Serve over rice.

Adapted from a recipe at

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