About this Dish
A rich peanut butter stew with chicken or beef and leafy greens.
History & Origin
Dovi (peanut butter stew) reflects the deep role groundnuts play across southern African cooking, the sauce thickened until velvety and deeply savory.
IngredientsServes 4
🍗Chicken thighs, 800g bone-in, skin removed
🥜Natural peanut butter, 200g (smooth)
🍅Tomatoes, 3 large, roughly chopped
🧅Onion, 1 large, finely diced
🫑Green pepper, 1 medium, diced
🌿Spinach or rape leaves, 200g roughly chopped
🧄Garlic cloves, 3, minced
🌶️Red chilli, 1 small, finely chopped (optional)
🫒Vegetable oil, 2 tablespoons
🧂Salt and black pepper, to taste
Method
1
Heat the oil in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with salt and pepper, then brown them on all sides for about 5 minutes until golden. Remove and set aside.2
In the same pot, fry the onion and green pepper for 3-4 minutes until softened. Add the garlic and chilli and cook for another minute, stirring so it doesn't burn.3
Add the chopped tomatoes and stir everything together, scraping up any bits from the bottom of the pot. Let the tomatoes cook down for about 5 minutes until they form a thick sauce.4
In a small bowl, mix the peanut butter with 250ml of warm water until smooth and lump-free. Return the chicken to the pot, then pour the peanut butter mixture over everything and stir well to combine.5
Reduce the heat to low, cover the pot, and let the stew simmer gently for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a rich, creamy consistency.6
Stir in the chopped spinach or rape leaves and cook for a final 5 minutes until the greens are wilted and tender. Taste and adjust seasoning with salt if needed.7
Serve hot over a generous mound of sadza (stiff maize porridge) or steamed rice, spooning plenty of the thick peanut sauce over the top.User Reviews
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