Eastern African Ground Nuts G Nuts Recipes

EASTERN AFRICAN GROUND NUTS (G NUTS)

Steps:

• Sauté onions in large sauce pan until translucent. Add chicken pieces, cook until golden, but not cooked through. Add stock and coconut milk. Heat until simmering. Add Ground Nuts (peanuts) one spoonful at a time and stir until well-incorporated. Add chili. The end result should be a thick stew with no large chunks of Ground Nuts, able to stay fairly firm when spooned. Serve hot over rice, or your starch or choice, as an entree and enjoy!!

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.

CARLA'S AFRICAN GROUNDNUT SOUP

Steps:

• Preheat oven to 425 degrees.
• Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
• Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
• While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
• remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
• Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
• Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
• In shallow bowl, pour broth, then spoon vegetable mixture into the center.
• Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).

GROUNDNUT SAUCE

Steps:

• Mix onions and tomatoes together and toss with curry powder.
• Heat the oil in a heavy saucepan and sauté the onions and tomatoes until the onions are yellow.
• Add the peanuts and water, bring to a boil and then lower to a simmer, stirring all the time until the simmering stage is reached.
• Continue to cook, uncovered, until the nuts are well cooked.
• Season with salt, then increase the heat and reduce until the sauce reaches the right consistency.
• Mix in the cooked spinach.