WEST AFRICAN PEANUT STEW
A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.
Provided by km1312
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g
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 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 (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.
AFRICAN GROUND NUT STEW
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.
WEST AFRICAN PEANUT STEW
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different ways: peanut butter to thicken the brothy base, and roasted and chopped, to provide a crunchy contrast to the tender vegetables.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high until shimmering. Add onion, garlic, ginger, and pepper flakes; season with salt and pepper. Cook, stirring occasionally, until golden in places, about 5 minutes. Stir in tomato paste; cook 1 minute more.
- Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Reduce heat to low, and simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape, 18 to 20 minutes. Serve stew topped with millet, peanuts, cilantro, and lime wedges.
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.
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TASTING HISTORY: WEST AFRICAN GROUNDNUT STEW – BLUE KITCHEN
From blue-kitchen.com
Cuisine SouthernCategory Main Course, Stew
- Trim the excess fat from the chicken thighs. Combine chicken, water, onion, garlic, carrots, salt, peppercorns and bay leaf in a soup pot or Dutch oven. Bring to a boil over medium-high flame, then reduce to medium-low and simmer, covered, for about 45 minutes.
- In a small bowl, stir about 1/2 cup of broth into the peanut butter and mix until smooth. Add peanut butter mixture to pot, along with the tomatoes, ginger, curry powder, cayenne pepper, crushed red pepper flakes and white wine, if using. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes, to let the flavors meld, skimming off fat with a spoon, if necessary (I didn’t need to do this).
- Meanwhile, cook rice. Also meanwhile, separate the chicken meat from the skin and the bones. Cut the chicken into bite-sized chunks and return to the pot to warm through. Taste and adjust seasoning with salt.
WEST AFRICAN PEANUT STEW (MAAFE) - MY KITCHEN LITTLE
From mykitchenlittle.com
- Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.
- Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Season, as needed.
- Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you).
- Slide the chicken thighs, along with their juices, into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. Remove the chicken to a cutting board and chop/shred it. Add back into the pot.
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