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 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
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
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.
GROUNDNUT STEW
Provided by William Norwich
Categories dinner, project, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
- Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
- Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 763 milligrams, Sugar 9 grams, TransFat 0 grams
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.
GAMBIAN-INSPIRED GROUNDNUT STEW (DOMODA) RECIPE BY TASTY
Here's what you need: vegetable oil, boneless chicken breast, medium yellow onion, garlic, creamy peanut butter, kosher salt, paprika, adobo seasoning, black pepper, cayenne pepper, tomato sauce, water, pumpkin, baking potato, large carrot, habanero pepper, jasmine rice
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 1 serving
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8-10 minutes. Remove from the pot and set aside.
- Add the onion and garlic to the pot and cook for 4-6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
- Stir in the peanut butter until melted, about 1 minute.
- Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
- Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
- Remove the pot from the heat and remove the habanero pepper.
- Serve the stew hot over jasmine rice.
- Enjoy!
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
AFRICAN STEW
Peanuts are an important part of many African cuisines. Combined with sweet potatoes, chickpeas, and kale, they give this stew a power punch of nutrients and great flavor. Serve with rice or bread and a salad.
Provided by Larry Benish
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
- Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
- Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 77.6 g, Fat 14.4 g, Fiber 9.1 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 983.9 mg, Sugar 7.4 g
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