Chadian Peanut Stew 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.

CREAMY PEANUT VEGETABLE STEW (DARABA)- CHAD

Steps:

• Roast chunks of pumpkin for 30 minutes or until soft.
• Take half of the cooked pumpkin and blend it with coconut milk and peanut butter until smooth sauce has formed.
• Meanwhile, bring 3 cups of vegetable stock to boil in a large saucepan. Reduce to medium heat and add in okra and carrot. Allow to cook for 10 minutes.
• Add in pumpkin paste, the remaining cooked pumpkin, leafy greens, chopped tomatoes, chilli powder, paprika and salt and pepper to taste. Leave to cook for another 10 minutes.
• Meanwhile, heat oil in frying pan over medium heat. Add onion and garlic, cook for 10 minutes, until caramelised.
• Serve stew topped with onion and garlic mixture, crushed peanuts and (optional chilli flakes) on top of your desired grain.

AFRICAN PEANUT AND SQUASH STEW

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• Add the squash and stir to coat with the spices.
• Add 1 ¼ cup of the water and salt and pepper to taste.
• Bring to a boil, then reduce the heat to low.
• Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• Before serving, taste to adjust the seasonings.