Eastern African Ground Nuts G Nuts Food

AFRICAN GROUND NUT STEW

African Ground Nut Stew image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 onion, diced
2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat)
1/2 jar natural peanut butter (no sugar or stabilizers added)
1 can coconut milk (often in Asian grocery section)
2 quarts chicken stock, canned or homemade
1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute)
Sambal oelek, to taste (hot chili paste from Asian grocery section)
Cooked rice, as an accompaniment

Steps:

Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
Serve over rice or other starch.
Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.

EASTERN AFRICAN GROUND NUTS (G NUTS)

EASTERN AFRICAN GROUND NUTS (G NUTS) image

Categories Soup/Stew Nut Stew Wheat/Gluten-Free Dinner

Yield 7 Servings

Number Of Ingredients 7

Ingredients

1 onion, diced
2-3 lbs chicken, sliced to quarter-sized pieces
16 oz coconut milk
1 quart stock (i prefer chicken, turkey or vegetable)
10-16 oz freshly ground peanuts, unsalted, no sugars or stabilizers
1 large bunch of greens, finely chopped with tough parts removed (I usually have kale on hand, collard greens or spinach would also work)
Chili spices to taste

Steps:

Sauté onions in large sauce pan until translucent. Add chicken pieces, cook until golden, but not cooked through. Add stock and coconut milk. Heat until simmering. Add Ground Nuts (peanuts) one spoonful at a time and stir until well-incorporated. Add chili. The end result should be a thick stew with no large chunks of Ground Nuts, able to stay fairly firm when spooned. Serve hot over rice, or your starch or choice, as an entree and enjoy!!

NIGERIAN GROUNDNUT STEW

Nigerian Groundnut Stew image

This is posted for ZWTII - for African/Middle East, recipe taken from "The Avon International Cookbook". English colonists called peanuts groundnuts, giving this celebrated West African dish its unusal name.

Provided by Chabear01

Categories One Dish Meal

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs broiler-fryer chickens, cut up
3 tablespoons cooking oil
1 lb beef stew meat, cut into 1 inch pieces
2 medium onions, chopped
1 medium green pepper, chopped
1 (28 ounce) can tomatoes, cut up
1 teaspoon salt
1 -2 teaspoon ground red pepper
3/4 cup peanut butter
mashed sweet potatoes or hot cooked rice

Steps:

In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
Serve with mashed sweet potatoes or hot cooked rice.

Nutrition Facts : Calories 782.4, Fat 57.8, SaturatedFat 16.4, Cholesterol 186.7, Sodium 563.5, Carbohydrate 12.2, Fiber 3.4, Sugar 6.4, Protein 54.1

GROUNDNUT SAUCE

Groundnut Sauce image

A recipe from the "Best of Regional African Cooking" book. A spicier version of this Ugandan sauce is served in Kenya and Tanzania.

Provided by Sackville

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, finely diced
2 tomatoes, peeled and finely diced
2 tablespoons oil
1 teaspoon curry powder
1 cup unsalted peanuts, finely ground
3 -4 cups water
1 (10 ounce) package frozen spinach, cooked and drained
salt, to taste

Steps:

Mix onions and tomatoes together and toss with curry powder.
Heat the oil in a heavy saucepan and sauté the onions and tomatoes until the onions are yellow.
Add the peanuts and water, bring to a boil and then lower to a simmer, stirring all the time until the simmering stage is reached.
Continue to cook, uncovered, until the nuts are well cooked.
Season with salt, then increase the heat and reduce until the sauce reaches the right consistency.
Mix in the cooked spinach.

Nutrition Facts : Calories 330, Fat 27.8, SaturatedFat 4.6, Sodium 69.5, Carbohydrate 16.9, Fiber 5.7, Sugar 3.5, Protein 9.5

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