Epa Stew (Nigerian Groundnut & Chicken Stew, Yoruba Style)

How to Make It

1. 1

   Prepare the Groundnut Paste

   If starting with raw groundnuts, dry-roast them in a pan over medium heat for 8–10 minutes, stirring constantly, until golden and fragrant. Allow to cool, then rub off the skins. Blend the roasted groundnuts with 100ml of water in a high-speed blender until you have a completely smooth, thick paste. Set aside.

   Tip: The smoother the paste, the creamier your stew. Blend in two batches if needed. You can also use 250g of natural, unsalted peanut butter as a time-saving substitute.
2. 2

   Season and Parboil the Chicken

   Place the chicken pieces in a pot. Add the minced garlic, grated ginger, ground ehuru, turmeric, half the sliced onion, and a pinch of low-sodium salt. Add 200ml of water or low-sodium stock and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the chicken is about 80% cooked and fragrant. Reserve the parboiling stock — do not discard it.

   Tip: Parboiling with aromatics instead of bouillon cubes keeps sodium low while building deep, complex flavour in the broth.
3. 3

   Blend the Pepper Base

   While the chicken cooks, combine the chopped tomatoes, red bell pepper (tatashe), scotch bonnet, and the remaining half of the onion in a blender. Blend until smooth. Do not add water — you want a thick, concentrated purée.

   Tip: For a richer colour and reduced acidity, you can lightly fry this blended mixture for 5 minutes before adding it to the stew.
4. 4

   Build the Stew Base

   Heat the palm oil in a heavy-bottomed pot over medium heat for about 2 minutes until it becomes liquid and fragrant — do not bleach (overheat) it, as this destroys its nutrients. Add the remaining sliced onion and sauté for 3 minutes until softened. Pour in the blended tomato-pepper mixture and fry, stirring frequently, for 12–15 minutes until the raw tomato smell disappears, the oil begins to float to the surface, and the mixture darkens in colour.

   Tip: This frying-down step (sisí in Yoruba cooking) is critical. Under-frying the tomato base leaves a sour, raw taste. Be patient — the colour will deepen from bright red to a darker, richer tone.
5. 5

   Add Groundnut Paste and Simmer

   Reduce heat to low-medium. Add the ground crayfish, locust beans (iru), and ogiri okpei if using, and stir well into the tomato base. Now carefully spoon in the groundnut paste, a few tablespoons at a time, stirring continuously to prevent lumps. Pour in the reserved chicken parboiling stock and remaining low-sodium stock (total about 500ml liquid), stirring to create a smooth, thick stew. Bring to a gentle simmer.

   Tip: Adding the groundnut paste gradually over low heat prevents it from separating or forming lumps. Stir in one direction for the first few minutes.
6. 6

   Add Chicken and Cook to Finish

   Nestle the parboiled chicken pieces into the groundnut stew. Stir gently to coat all the chicken. Cover the pot partially and simmer on low heat for 20–25 minutes, stirring every 5 minutes to prevent the paste from sticking to the bottom. The stew will thicken beautifully as it cooks. Add small amounts of water to thin if needed — aim for a thick, porridge-like consistency that coats the back of a spoon.

   Tip: Low and slow is the key to Epa Stew. High heat will cause the groundnut paste to stick and burn. Stir the base of the pot regularly.
7. 7

   Finish with Fresh Greens and Adjust Seasoning

   Taste the stew and adjust salt sparingly. Stir in the shredded uziza or scent leaves and cook for a final 2–3 minutes only — prolonged cooking destroys their nutrients and vibrant colour. Turn off heat and allow the stew to rest for 5 minutes before serving.

   Tip: Uziza leaves add a subtle peppery note and are rich in antioxidants. Scent leaves (efirin) are a milder, equally nutritious substitute widely available across Nigeria.
8. 8

   Serve and Plate

   Serve the Epa Stew hot over a portion of cooked ofada (local brown) rice, boiled unripe plantain, whole wheat eba, or boiled sweet potato for a balanced clinical nutrition meal. Garnish with a few extra shredded uziza leaves. Each serving should include 1–2 pieces of chicken and a generous ladle of the thick, nutty groundnut stew.

   Tip: For weight management or diabetes, pair with ofada rice or boiled unripe plantain over white rice — both have lower glycaemic index values and higher fibre content.