Flavoured ghanaian chicken stew laced with chilli and smoked paprika

  • Recipe serves:2
  • Preparation time15 min
  • Cooking time70 min


  • For the stew
  • 3 large shallots (onions)
  • 1 small thumb-sized piece ginger
  • ½ - 1 Scotch bonnet chilies
  • 2 chicken breast Supremes, or other cuts of chicken
  • 1 tbsp groundnut oil
  • 2 cloves garlic, crushed
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • A few sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 small jars peanut butter
  • 3 ripe beef tomatoes, roughly chopped
  • All purpose seasoning
  • Basmati rice, to serve
  • To garnish
  • Finely sliced fresh chilies
  • Diced cucumber
  • Handful salted cashew nuts, crushed
  • Finely sliced carrots
  • 2 Royco Beef Cubes


  • The stew:
  • Combine Royco Beef Cubes, one shallot, the ginger and half the chili in a food processor and season.
  • Rub into the chicken and leave to marinate in the fridge for 2 hours or overnight.
  • Finely chop the remaining shallots.
  • Heat the oil in a pan and cook the chopped shallots and garlic for 10-15 minutes until browned.
  • Stir in the cayenne, paprika, thyme and bay.
  • In a food processor, blend the peanut butter and tomatoes - if you love chili, add the remaining half of the Scotch Bonnet.
  • Add the mixture to the pan; bring to the boil and leave to simmer gently for 40 minutes.
  • It will start to thicken and turn a deep brown color.
  • Preheat the oven to 190C/gas 5.