Soon you’ll realize I have a thing for foods around the world. I’ve been to a variety of different restaurants with recipes all the way from India to Thailand and I’m always taken aback by the glorious flavors my palette has never been exposed to. You could say I’m kind of adventurous and willing to try anything. Hold me to that, I stand by my word.
I just recently got back from a festival it occurs once a year in my small town. They shut a series of streets down and local artists, performers, and chefs gather around at this festival and celebrate all different cultures from around the world. I’m not kidding this festival has everything. It kind of reminds me of a smaller version of Epcot. As you probably guessed, my favorite part is the food. You basically walk down this long street and on your left and right there are tents labeled by every country you can think of. At each tent you can go and buy food.
I’m typically very health conscious but when it comes to trying new things, my guard is let down and I splurge. Come on, we all need cheat days! Anyway, making a decision between countries is just about the hardest decision ever, so I chose a few countries that I’ve never tried before. Ireland, Jamaica, and Africa. Oh my gosh. My taste buds were blown through the roof and left me speechless. I took out my phone and started writing down all the flavors I tasted so I could try to recreate it later (I know I’m such a food nerd). The West African Peanut Soup was by far my favorite. It had a slight taste of peanut butter, seasoned chicken, okra and sweet potato.
It was so good I could melt. I was so inspired that I couldn’t even get home without going to the grocery store first and trying to recreate this. After spending countless hours experimenting and doing research on this stew I finally created a recipe that was extremely close to it and pretty healthy too. I hope you enjoy this as much as I do.
Calories 392 | Saturated Fat 2.7g | Cholesterol 49mg | Sodium 746mg | Potassium 1131 mg | Total Carbs 35.4g | Dietary Fiber 8.0g | Sugar 5.1g | Protein 30.9g
1 tablespoon oil
1 lb chicken breast tenderloins
Seasoning salt and pepper to taste
1 onion chopped
1 teaspoon minced ginger
3 cloves garlic minced
10 oz diced tomatoes and green chilis (I used Rotel but you can just used plain diced tomatoes)
6 cups chicken stock
2/3 cup peanut butter
2 bay leaves
¼ teaspoon dried thyme
pinch of red pepper flake
2 sweet potatoes, cooked, peeled then diced
1 ½ cup chopped okra
1 15oz can black beans drained and rinsed
Heat oil in the skillet, salt and pepper the chicken, then sauté until cooked, set-aside
Next, throw in ginger, garlic, and one onion and cook until the onion is translucent
Add the diced tomatoes, chicken stock, peanut butter, bay leaves, thyme, red pepper flake, and okra
Cook for about 15-20 minutes, long enough for the okra to get soft
Finally fold in cooked sweet potato, chicken, and black beans