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African Chicken Stew

African Chicken Stew

  • One Pot/Pan
  • Slow Cooker/Instant Pot
  • Spicy

A West African Favorite!

  • 90
  • Serves 4
  • Medium



I love African cuisine and this Chicken Stew is defiantly up there on one of my favorites. 

Nigerian Chicken Stew

It is also known as “West African Chicken Stew” or “Nigerian Red Chicken Stew” and is mostly made of  fresh fried tomatoes, onions, garlic red bell peppers and a mixture of spices. 

This dish is a bit spicy but mellows out well when served alongside a bed of rice or pounded yam.

If you do not like spicy foods, then you can always omit the minced scotch bonnet pepper if you’d like. 

African Red Chicken Stew is easily one of my favorite African dishes.

This stew is so special that it is served as the main dish during the holidays in Nigeria. Yup you heard that right, so instead of our North American Turkey they serve Red Stew. And is also made with different types of meat such as goat, beef or dried catfish. 

I have also shared on this blog a few other African recipes. Two of them are very similar to this dish, however they are made slightly different.

Both those recipes can be found below, along with recipes to make pounded yam and fufu = cassava. 


Some people like this stew to be super spicy, I prefer it mild – spicy and so that is the recipe I’m sharing with you here. 

The intense “Red” color that you see in this recipe is from a blended mixture of red peppers, onions, tomatoes and spices. 

Some people like there red stew to be somewhat running, I prefer my more thick as you can see above.

I find it makes it really easy this way to pick up with the pounded yam and tastes much better in my opinion. 

However if you prefer it more liquidy, as some people do like to make it.

Simply add 1/2 cup of extra stock to the cooking process at the end.

Typically it’s served with ? “Pounded Yam” or “Rice”. 

Depending on what I have on hand, I will serve it with either of those sides. 

Pounded Yam typically is prepared with a mortar and large pot and is made from scratch.

However do to advances in the food industry you can now buy it in a “powdered form”and make the same thing in less the time an effort.


Cooked Pounded Yam

I will provide the recipe for pounded yam below. And tips on where to find it!

Where to buy Pounded Yam > Pounded Yam on AMAZON

Amazon.com : Ola Ola Authentic Pounded Yam Iyan Instant (5Lbs ...

Pounded Yam typically is prepared with a mortar and large pot and is made from scratch.

However do to advances in the food industry you can now buy it in a “powdered form”and make the same thing in less the time an effort.

Pounded yam is typically eating with your hands, no fork needed.

And I love doing that, if you have not tried it before your in for a tasty experience. 

Looking for more delicious African Recipes?

1. African Red Beef Stew

2. Quick Black Eyed Peas

3. African pepper goat soup

Notes: The type of curry powder you use here is important, you don’t want a masala type curry which is to mild. Ideally a Jamaican curry will work best here.

Inspired byChicken Stew African Style

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

african chicken stew

African Chicken Stew

Yield: 4


  • MEAT
  • 2 1/2 pounds whole chicken cut in pieces
  • 1 tbsp Curry powder
  • 1 tsp Creole seasoning
  • 1 tsp Thyme
  • 1 Maggi Cube
  • 1 tsp White Pepper
  • 1 Chopped Onion
  • 1 Cup Water
  • 1 cup Cooking oil
  • 4 Large Beefsteak Tomatoes
  • 1 tsp Fresh Ginger Root
  • 2 Red Bell Peppers
  • 1 Onion
  • 2 cloves Garlic
  • 1 Maggi cube
  • 1 Scotch bonnet pepper, minced
  • 1 Scotch bonnet pepper
  • 1/2 cup Chicken Stock
  • 1 Chicken Maggi Cubes
  • Salt to taste


  1. Start by seasoning the chicken then in a medium sized bowl add the chicken.
  2. Then add 2 clove of minced garlic, chopped onion, curry powder, thyme, white pepper, salt.
  3. Mix well and add to a medium sized pot along with 1 cup of water and allow it to cook over medium heat till tender. "Roughly 30 minutes" if you notice the water evaporating add more since you are going to want at least 1/2 cup reserved for later.
  4. Once tender, strain the chicken and reserve the "Broth" set the broth aside.
  5. Now in a blended add the washed and halved tomatoes, red peppers, 1 onion, 2 garlic and scotch bonnet pepper. Blend until completely smooth.
  6. Now in the same pot that you cooked the chicken, add 1 cup of cooking oil along with 1 chopped onion bring to high heat and cook the onion till translucent.
  7. Pour in one can of tomato paste along with the blended tomato mixture and all the remaining seasonings. Cooked uncovered stirring regularly for 10 minutes to cook the tomatoes. Then add back in the chicken stock and cover the pot cooking on a medium to low heat for an additional 35 minutes. Stirring every so often, you do not want to burn the tomatoes rather just fry them.
  8. Once the oil has come to the top of the pot/tomatoes, add back in the chicken and allow it to simmer on low heat for 5 minutes. Enjoy!

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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2 Comments Hide Comments

I think you mixed up the recipes. The ingredients call for chicken but your cooking instructions talk about goat

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