African Chicken Stew

This warming autumn stew with a twist is perfect for vegetarians. Make up a batch to take to work for lunches, accompanied by a warmed crusty roll or even enjoyed as a snack during dark, fall evenings.

Serves: 4


  • 1tbsp oil

  • 1 red onion, halved then thinly sliced

  • 3 cloves garlic, minced

  • 1 medium aubergine, cut into 1 inch chunks

  • 200g mushrooms, diced

  • 1/2 tsp ground cinnamon

  • 1/4 tsp cayenne pepper

  • 1tsp ground cumin

  • 100g white or green cabbage, cut into 1cm strips

  • 400g tin chopped tomatoes

  • 1 1/2 tbsp peanut butter (smooth or crunchy)

  • 250ml vegetable stock

  • 4tbsp peanuts

  • 4tbsp fresh coriander, chopped


1.    Heat the oil in a large sauté pan, and add the red onion, garlic, and aubergine. Sauté for a few minutes over a medium heat.


2.    Add the mushrooms and spices, and cook for a further 5 minutes, stirring regularly so that the spices don’t burn.


3.    Add the shredded cabbage, and allow it to wilt for a few minutes, until it can be easily stirred through the mixture.


4.    Next, add the tinned tomatoes, peanut butter and vegetable stock, and stir gently as the peanut butter gradually becomes incorporated. Simmer for a few minutes until the vegetables are fully cooked and the sauce is at your desired consistency.


5.    Before serving, stir through some whole peanuts and fresh coriander, and serve with rice or couscous if desired.

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