Peanut Butter Stew Recipe (Huku ne Dovi) by Micah Nyatsambo

By submitting this recipe Eian gives a shout-out to Steve and Rhonda’s “fifth son” Micah Nyatsambo. Born in Zimbabwe, Micah came to Massachusetts while his father, an Anglican priest, attended Gordon Conwell Theological Seminary in neighboring Hamilton. When it was time for his parents to return home, Micah was welcomed into “the old house in the parking lot,” so that he could finish high school and college in America. Now with a family of his own, Micah very much remains a member of the Woodman clan, and in Zimbabwe nothing says “kinfolk” better than a hot bowl of Huku ne Dovi.

West African Peanut Soup

Photo credit: Soup Addict

This is one of the countless variations of traditional peanut butter stew. Brought to Spain from South America as part of the Old World/New World “Columbian Exchange,” Spanish traders later introduced the peanut to the African continent, where it was believed by many that the much-treasured plant actually possessed a soul. Peanuts have provided a rich source of inexpensive protein there ever since. Chicken, on the other hand, is an expensive luxury in Zimbabwe and is generally only included in this dish during special celebrations—like, for instance, Woodman family get-togethers.

Peanut Butter Stew Ingredients

3 cups cooked chicken, chopped

2 medium onions, chopped

2 tablespoons butter

3 cloves garlic, crushed

½ teaspoons cayenne pepper

2 cups tomatoes, chopped

1 cup creamy peanut butter

½ pound fresh spinach

2 cups chicken or vegetable stock

Salt and pepper to taste

How to Make Peanut Butter Stew

In a large soup pot, cook onions with butter over medium heat until browned. Add garlic and 1 cup of the stock and stir. Mix in the peanut butter and stir in the remaining stock and tomatoes. Add salt and pepper to taste then add cayenne pepper. Bring to a boil over high heat, then reduce to low heat, cover and let simmer for 30 minutes. Stir in spinach and chicken chunks, cover, and simmer on low heat for an additional 30 minutes. Serves 6 to 8.

Recipe Note: Delicious served with cornbread.

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