African Spinach And Peanut Butter Stew Food

AFRICAN SPINACH AND PEANUT BUTTER STEW

Steps:

• Slice the onions and fry in oil until soft.
• Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
• Wash, trim and chop the spinach coarsely.
• Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
• Thin the peanut butter with hot water to make a smooth paste.
• Add to the stew.
• Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
• Serve over steamed rice, polenta, or mashed potatoes, in fact, you could eat it with anything, really!

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.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

AFRICAN SPINACH

Steps:

• Cook onion and green pepper in peanut oil in a skillet for about 3-5 minutes, or until tender.
• Add spinach and tomato to skillet.
• Cover and cook on low heat for about 5 minutes, or until spinach is tender.
• Stir in all remaining ingredients. Cook until hot throughout.
• Serving suggestion: Server with hot cooked rice or couscous.

WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH

Steps:

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

SPICY, HOT AFRICAN CHICKEN WITH SPINACH

Steps:

• Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
• Peel garlic cloves (4-6).
• Wash and dry spinach.
• Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
• Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
• Add chicken to pan and turn heat to medium.
• Put a good sear on the chicken until it is browned.
• Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
• Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
• Reduce pan liquid by half. Cook until chicken is falling off the bone.
• Add peanut butter, browned garlic, and paprika.
• Add spinach and stir until all ingredient have integrated (10 minutes at least).
• Watch it close so it doesn't burn.
• The stew should be thick when you remove it. If its runny then let it simmer until it thickens.