This Peanut inspired Macaroni is so easy to prepare and really delicious! It is a comfort meal-it has a lot of my favourite ingredients, Coconut milk, Chicken, Peanut flavour, Suya Spice (I know! LOL). I hope you try this, I would love your feedback! The Recipe (measurements and description) is below, but if you want to watch how I prepare it instead of reading, click HERE

500g Macaroni
3 Tablespoons Groundnut Oil
4 Cups Coconut Milk
3 Heaped Table Spoons of Peanut Butter
1 Cup Carrot (Chopped)
4 Table spoonsTomato Puree
2 Chicken Breast
Suya Spice
3 Scotch Bonnet 
2 Green Bell Peppers
1 Onion
1 Teaspoon Ginger
1 Teaspoon Garlic
1 Cub Chicken Stock
2 Seasoning Cubes
Salt to Taste

  • In a pot of boiling water, add a table spoon of groundnut oil and table spoon of salt, then add macaroni. Allow to boil for 7 minutes, transfer to a sieve and drain while running cold water over it to stop the cooking process.
  • Cut Chicken breasts into byte sizes and season with soya paper and salt. Mix it till well coated with spice. 
  • Heat up a non-stick pan and add 3 Tablespoons of groundnut oil and place chicken breasts to fry till browned  (about 4 minutes, 2 minutes on each side) then take it off the heat and set aside.
  • In another pan, add groundnut oil, add onion then fry till translucent, add ginger, garlic and tomato puree, fry for about 6 minutes continuously stirring. Add Thyme and Seasoning to to the sauce.
  • Add Carrots, Green Bell Pepper and Scotch Bonnet. fry for a minute.
  • Add coconut milk and stir till you get a creamy texture. Add Chicken Stock and mix.
  • Add Macaroni, then chicken breast and combine together. Add Peanut Butter and mix till it is well combined. Taste and adjust seasoning if necessary. 
  • Cover and allow to cook for 2 minutes. 
  • Serve Hot!

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