WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH
Sweet potatoes, peanut butter, spinach, cumin ... the comforting combo results in the heartiest, most flavorful vegan stew around.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 470 kcal, Sugar 10 g, Sodium 530 mg, Fat 21 g, SaturatedFat 4 g, Carbohydrate 60 g, Fiber 10 g, Protein 15 g, ServingSize 1 serving
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.
AFRICAN SWEET POTATO STEW
I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.
Provided by mamaluv
Categories Soups, Stews and Chili Recipes Stews
Time 6h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
- Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 43.1 g, Fat 4.2 g, Fiber 8.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 568.8 mg, Sugar 8.1 g
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.
AFRICAN SWEET POTATO PEANUT STEW
I made this recipe after taking ideas from various places. It is a very adaptable recipe, so you can add different veggies and meats. I usually add cauliflower for extra produce and because it is neutral flavored. Some of the spice amounts can be changed; use the cayenne if you like things spicy. The types of milk listed would all be pretty authentic. You can add some cilantro or shredded chicken at the end of cooking if you want.
Provided by FunCook
Categories Yam/Sweet Potato
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, sautée the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn), and stir until fragrant, about 2 minutes.
- Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter). Add more water or milk if it is too thick.
Nutrition Facts : Calories 917.7, Fat 54.4, SaturatedFat 13.2, Cholesterol 17.1, Sodium 725.6, Carbohydrate 86.5, Fiber 22.2, Sugar 27.9, Protein 37.1
AFRICAN SPINACH AND PEANUT BUTTER STEW
Found online at www.fooddownunder.com, while looking for economical 'African' recipes. Tasty and nutritious, a vegetarian main dish or a good side dish. You could easily add garlic, cooking it with the onions, add some mushrooms, adding with the tomatoes, and I think some chilli, fresh, powdered or flaked, would also add a bit of spice to this very versatile dish!
Provided by Karen Elizabeth
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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
Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Recipe #13953 if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!
Provided by Sephardi Kitchen
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
- Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
- Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
- Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.
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WEST AFRICAN PEANUT SOUP WITH SWEET POTATOES AND SPINACH
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- Heat the olive oil in a large soup pot. Add the minced garlic and onions and cook for about 5 minutes or until the onions are translucent
- Add 6 to 8 cups of water (see note 1), ginger, tomato puree, salt, crushed red pepper, sweet potatoes and spinach. Bring to a boil, lower the heat and simmer, covered for 20 minutes or until the sweet potatoes are tender ( See note 2)
- Once the sweet potatoes are tender, add the peanut butter, mix well, bring to a boil again, and turn off heat.
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