African Potato And Collard Green Stew Recipes

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WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

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

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

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

AFRICAN POTATO AND COLLARD GREEN STEW



African Potato and Collard Green Stew image

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.

Provided by Rita1652

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 teaspoon ground cinnamon
1 teaspoon poppy seed
1 teaspoon mustard seeds
1 tablespoon ground coriander
1/4 teaspoon ground cloves
1 large russet potato, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/2 cauliflower head, cut into bite-size florets
1 large sweet potato, peeled, and cut into 1/2-inch cubes
3 cups thinly-sliced collard greens
1/4 cup raisins
1 tablespoon apple cider vinegar
salt & freshly ground black pepper, to taste

Steps:

  • In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
  • Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
  • Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
  • Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
  • Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.

Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.7, Sodium 655.6, Carbohydrate 50, Fiber 11.1, Sugar 12.9, Protein 8.5

AFRICAN POTATO STEW



African Potato Stew image

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet.

Provided by Sydney Mike

Categories     Collard Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

2 tablespoons canola oil
2 cups onions, chopped
1 garlic clove, minced
1 tablespoon fresh ginger, minced
2 teaspoons poppy seeds
1 teaspoon mustard seeds
1 tablespoon ground coriander
1/4 teaspoon ground cloves
2 russet potatoes, peeled, cut into 1/2-inch cubes
4 cups water
1 teaspoon salt, to taste
2 cups cauliflower, cut into bite-size florets
1 medium sweet potato, cut into 1/2-inch cubes
4 cups collard greens, sliced thin
1/4 cup dark raisin
1 tablespoon apple cider vinegar
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste

Steps:

  • Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
  • Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
  • Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
  • When mixture comes to a boil, add 1 teaspoon of salt, stir, & reduce the heat to low, simmering the stew, uncovered, for 5 minutes, while stirring occasionally.
  • Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
  • Season the stew with the vinegar,more salt & the pepper, adding more water if the stew is too dry. Serve hot!

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