WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
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 GROUNDNUT STEW (MAFE)
This is a yummy spicy stew, popular in Western Africa, particularly Senegal, Gambia, Mali and the Ivory Coast. Traditionally, it's made with black-eyed peas, but you can sub stew meat (usually chicken or beef) if you like! I was a little bit uncertain about the peanut butter, but it balanced the spiciness really well and gave the stew a creamy texture.
Provided by Stephanie Z.
Categories Stew
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Combine peanut butter and 1/4 cup water.
- Saute onion and green pepper in a little oil until soft, about 5 minutes.
- In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
- Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
- Serve over rice. Garnish with bananas or pineapple.
AFRICAN BEEF
Make and share this African Beef recipe from Food.com.
Provided by Sageca
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
- Cut stewing beef in 1 1/2 inch cubes.
- Season the meat with salt and pepper.
- In a large saucepan or stew pot, heat the Canola oil over medium heat.
- Add the onion, garlic, bell pepper, and carrots.
- Saute until the onions are translucent.
- Add the meat and continue to cook, stirring often, until it is browned on all sides.
- Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
- Taste and add salt and pepper if desired. Remove the bay leaf and discard.
- Serve hot over rice.
- Cook on Low for 7 hours if using your slow cooker.
WEST AFRICAN GROUNDNUT STEW
Make and share this West African Groundnut Stew recipe from Food.com.
Provided by Shels
Categories Stew
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy pot, heat oil.
- Roll chicken in flour and brown in oil with nutmeg and chili powder.
- When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
- Stir well.
- Mix the boiling water with the peanut butter and add to pot.
- Simmer covered over low heat until tender, about 45-60 minutes.
- About halfway through cooking, add chopped vegetables.
- If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
- Serve over a bed of rice.
Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.9, Cholesterol 52.8, Sodium 436.2, Carbohydrate 7.3, Fiber 1.4, Sugar 3.1, Protein 22.3
WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)
This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.
Provided by jordanpoling
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
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