Liberian Beef and Smoked Fish Groundnut Stew

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A signature dish from Liberia, this groundnut stew is rich, smoky, and deeply savory. Tender beef, smoked fish, and seasonal vegetables simmer in a creamy groundnut (peanut) and red palm oil broth seasoned with Scotch bonnet and country herbs. It is traditionally ladled over white rice or fufu.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 42 gFat
• 11 gSaturated Fat
• 24 gCarbs
• 7 gFiber
• 8 gSugar
• 52 gProtein
• 780 mgSodium
• 980 mgPotassium
• 135 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and smoked fish

• 1.5 lb beef chuck, trimmed and cut into 1.5-inch cubes
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 8 oz smoked mackerel or smoked catfish fillets, flaked
• 2 cups warm beef stock or water

For the groundnut base

• 1 cup raw skinless peanuts (or 3/4 cup unsweetened natural peanut butter)
• 2 tbsp red palm oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium tomato, finely chopped
• 2 tbsp tomato paste

For the vegetables and aromatics

• 8 small bitter balls (bitter eggplants), halved, or 1 cup chopped collard greens stems
• 1 cup fresh okra, trimmed and cut into 1-inch pieces
• 1 small Liberian eggplant or 1 Japanese eggplant, cubed
• 1 Scotch bonnet pepper, left whole and pierced
• 1 tsp dried thyme
• 1 Maggi or Knorr seasoning cube, crumbled
• 2 dried bay leaves

For finishing

• 2 cups chopped collard greens or country kale leaves
• 1 tbsp fresh squeezed lime juice
• 1/4 cup chopped scallions
• Cooked white rice or fufu, for serving

Directions

1. Season the beef cubes with salt and pepper. Heat 1 tablespoon of the palm oil in a heavy pot over medium-high heat and brown the beef on all sides, about 6 minutes. Add the smoked fish and warm stock, bring to a boil, reduce heat, and simmer covered for 25 minutes until the beef is fork-tender.
2. Meanwhile, toast the raw peanuts in a dry skillet over medium heat for 5 to 7 minutes, stirring constantly until fragrant and lightly golden. Cool, then grind to a smooth paste in a food processor, adding a splash of water as needed.
3. In a separate skillet, heat the remaining 1 tablespoon of palm oil and sauté the onion for 4 minutes until translucent. Add the garlic, ginger, and Scotch bonnet and cook 1 minute more, then stir in the tomato and tomato paste and cook until the mixture is thick and darkened, about 5 minutes.
4. Add the toasted peanut paste to the skillet along with 1/2 cup of the beef cooking liquid and whisk until smooth. Pour this peanut mixture into the pot with the beef and fish, then add the dried thyme, Maggi cube, bay leaves, bitter balls, okra, and Liberian eggplant.
5. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking, until the bitter balls are tender and the stew has thickened enough to coat the back of a spoon. Taste and adjust salt.
6. Stir in the collard greens and let them wilt for 3 minutes. Remove the Scotch bonnet pepper if desired. Finish with the lime juice and scallions, then ladle generously over rice or fufu.

Cook’s Notes

• Bitter balls give this dish its characteristic Liberian flavor; substitute with small Thai eggplants or a chopped bitter melon if unavailable.
• Toast the raw peanuts first for a deeper, nutty aroma that defines an authentic groundnut stew.
• Use red palm oil sparingly as it has a strong flavor and high beta-carotene content; substitute with 1 tablespoon of regular palm oil if a milder taste is preferred.
• Liberian cooks traditionally serve this stew with fufu or dry rice, and leftovers taste even better the next day as the flavors deepen.
• Adjust the Scotch bonnet by removing the seeds for mild heat or leaving them whole for a slow-building, fiery finish.

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