AFRICAN PORK AND PEANUT STEW
Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side
Provided by Gaelige Coinnaigh
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
- Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
- Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.
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
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.
WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
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QUICK AND EASY AFRICAN PORK PEANUT STEW - FEARLESS FRESH
From fearlessfresh.com
Cuisine AfricanTotal Time 40 minsCategory SoupCalories 388 per serving
- Sprinkle pork and potatoes with salt and pepper. In a Dutch oven, heat 2 tablespoons of oil over medium heat, then cook pork and potatoes for 4-6 minutes or until pork is browned. Remove and set aside. In the same pan, sauté onion in remaining oil until tender.
- Stir in the tomatoes, chicken broth, peanut butter, chutney, thyme, cayenne, pork, and sweet potatoes. Bring to a simmer. Reduce heat to low, then cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts and serve hot.
AFRICAN PORK AND PEANUT STEW - GETCOOKINGSPICESHERBS.COM
From getcookingspicesherbs.com
- Heat Instant Pot on Saute, on medium, until hot.Salt and pepper the pork, add about a tbsp or so of oil to the IP and brown pork on both sides. While 2nd side is browning, add 1 of the onions, coarsely chopped. Saute until the onion starts to get soft. Add 2 cups of water, and cooked it on Manual, high pressure setting for 30 min. Do a Natural Pressure Release (NPR), strain the liquid and set it aside. When fat rises to top, skim it off. Leave the pork to cool a bit.
- While pork is cooling, proceed with next step. Wash the IP and heated it back on saute. Add 1 tbsp of oil and sauteed the onion, sliced serrano pepper, seeds and all,(leave seeds out if you don’t want it too spicy) and garlic until starting to soften, then added the squash. I also added 1 tsp of Harissa seasoning, salt and pepper. Cook that for a minute to wake up the spice, added back the strained pork broth, peanut butter and tomato sauce with cilantro bouillon cubes. Shut off IP. Close lid, and cook on Manual high pressure for 8 minutes and release do a quick pressure release. (QPR) If you forget, it’s ok, because at this point you want the broth to be very soft anyway. Mash the veges with my potato masher , don't make it a puree, leave some texture. (You could use an immersion blender if you want it really smooth, that's a matter of preference).
- While the broth cooks, shred the pork into bite size shreds, slice the carrot and celery, and peel and cube your potato. (keep the potato covered in cold water to prevent browning, otherwise, just peel and cube it right before adding to the pot).
- After mashing the veges, add back in the pork, along with the potato, carrot, celery and 1/2 cup of frozen peas. Cook it on high pressure 4 minutes and do a QPR after 2 minutes. Don’t wait any longer, or your vege’s will be really mushy.
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