Shukhy with a West African Twist

Ingredients

In this adaptation, the traditional Armenian Shukhy is transformed into a peanut stew with the addition of ground peanuts and a blend of West African spices. The original dish typically uses lamb or beef as the protein, but this recipe suggests using chicken or beef for a lighter alternative. The flavors are also adjusted to incorporate the vibrant and aromatic elements of Guinea-Bissauan cuisine. We alse have the original recipe for Shukhy, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) ground peanuts 1 cup (240ml) ground peanuts
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500g chicken or beef, cut into bite-sized pieces 500g chicken or beef, cut into bite-sized pieces
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice or couscous, for serving Cooked rice or couscous, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the ground peanuts, paprika, cayenne pepper, ground ginger, salt, and black pepper. Cook for another minute to toast the spices.
4. 4.
   Add the chicken or beef pieces to the pot and cook until they are browned on all sides.
5. 5.
   Pour in the chicken or beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Shukhy over a bed of cooked rice or couscous. Garnish with fresh cilantro for added freshness and flavor.

Treat your ingredients with care...

• Ground peanuts — If you can't find ground peanuts, you can easily make your own by pulsing roasted peanuts in a food processor until finely ground.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper according to your taste preferences.
• If you prefer a thicker stew, you can add a tablespoon of peanut butter towards the end of cooking and stir until it melts into the broth.
• Feel free to customize the protein by using lamb, shrimp, or tofu instead of chicken or beef.
• To enhance the flavors, you can marinate the chicken or beef in a mixture of lemon juice, garlic, and spices for a few hours before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Shukhy with a side of fresh salad or steamed vegetables to add a refreshing contrast to the rich and savory flavors of the stew. A dollop of plain yogurt or a squeeze of lemon juice can also be added for a tangy twist.

Presentation advice

Garnish the Shukhy with a sprinkle of paprika and a few fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in a deep bowl over a bed of fluffy rice or couscous for an inviting presentation.