In African dialect, ximxim means “stew.” Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.

Victoria Abbott Riccardi
Source: EatingWell Magazine, February/March 2006


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.

  • Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.

  • Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.

  • Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.


Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Notes: Dried shrimp are tiny dried crustaceans often used in Asian and Latin American cooking. They have a distinctive, pungent, fishy flavor. Look for them in Asian markets or at

Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Facts

216 calories; protein 26g; carbohydrates 7.3g; dietary fiber 1.8g; sugars 3.2g; fat 8.9g; saturated fat 2.6g; cholesterol 62.7mg; vitamin a iu 1203.3IU; vitamin c 37.1mg; folate 31.7mcg; calcium 29.6mg; iron 1.3mg; magnesium 40.8mg; potassium 457.5mg; sodium 252.9mg; thiamin 0.1mg.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
Expected a more flavorful dish The dish looked beautiful in the picture. I could not find dried shrimp so I used a very good quality Vietnamese fish sauce which was listed in the recipe as an alternative. Because we like spice I used an extra garlic clove and added a diced jalepeno with the red bell pepper. Otherwise I followed the menu. It smelled wonderful but when I served it my husband and I both kept adding more fish sauce and we also had to add hot sauce. Without them it was just too bland for us. I won't bother to make this again but if I did I would substitue cilantro for the parseley and grind a lot more peanuts and either look for the dried shrimp or double the fish sauce from the 3 tbsp in the menu to 6. Pros: Not too complicated Cons: Not nearly as spicy as I expected. Read More
Rating: 4 stars
This was totally awesome recipe! I've made it several time for small dinner party's......... everyone LOVED it! Thanks Eating Well!!! Read More
Rating: 4 stars
My kids love this dish! They ask for it once a week! Its great healthy and light. We serve it over rice. The only changes I have made are to use red yellow and green bell peppers leave out the dried shrimp and fish sauce. Not only is it fragrant (in a non-fishy pleasant way) but it's super colorful! Yum! Read More
Rating: 5 stars
This is definitely a crowd pleaser - a great company dish! It has tons of flavor and you can tailor it with your own twists. One of our favorites! anonymous 11/5/10 Read More