African Peanut Stew With Chicken Meatballs Food

WEST AFRICAN PEANUT STEW

Steps:

• Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
• Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
• Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
• Serve warm with hot cooked rice, if using.

AFRICAN CHICKEN AND PEANUT STEW

Steps:

• In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
• Add chicken, cook til opaque.
• Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
• Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
• Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
• When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
• Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
• Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
• I like to serve this stew over hearty brown rice. Healthy and delicious!

AFRICAN PEANUT STEW

Steps:

• Heat the oil in a large, heavy stockpot. Add the onion, garlic, jalapeno, and ginger, and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the pan. Whisk in the broth and peanut butter, season with pepper and tamari to taste, and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
• Add the sweet potatoes, carrots, and chickpeas, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Add the kale and juice of 1 lime, and cook for 10 more minutes.
• Transfer to deep bowls and serve hot. Garnish with the cilantro, lime wedges, and chopped peanuts at the table.