Ghana Ground Nut Stew Recipes

GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) RECIPE

Steps:

• In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.
• Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
• Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.
• Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.

WEST AFRICAN GOAT MEAT STEW

Steps:

• Combine the goat meat with 1/2 cup of the onions and 1 teaspoon salt in a medium pot. Add enough water to cover the meat. Cover with the lid and cook over medium heat, until tender, 45 to 50 minutes. Using a slotted spoon, transfer the goat meat to a medium bowl. Reserve the broth.
• Meanwhile, combine the tomatoes, garlic, bell pepper, habanero, if using, and 1 cup of the remaining onions in a blender or food processor; blend until smooth and set aside.
• Heat 1 tablespoon of the oil in a large high-sided skillet over medium-high heat. Using the slotted spoon, transfer the goat meat to the skillet and cook until browned all over, about 3 minutes per side. Remove the goat meat to the same bowl.
• Add the remaining 4 tablespoons oil to the same skillet and heat over medium heat. Add the remaining 1/2 cup onions and cook, stirring occasionally, until softened, about 1 minute. Add the tomato paste and stir until grainy in appearance in the oil, about 5 minutes. Add the tomato-pepper puree and stir to combine. Cover and simmer for 5 minutes. Add the bouillon powder, curry powder, thyme, bay leaves and 1/2 teaspoon salt; stir to combine and cook for 3 minutes. Add the goat meat and 2 tablespoons of the reserved broth (save the rest for another use); stir to combine. Cover and simmer over low heat until a layer of oil appears on the surface and the stew is thickened and bright reddish in color, about 10 minutes. Taste and add more salt, if needed. Serve with rice and/or sweet plantains.

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.

GHANA CHICKEN-PEANUT STEW

Steps:

• Rinse chicken in cold water, discard visible fat.
• In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
• Bring to boil; reduce heat. Simmer about 15 minutes.
• In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
• Delicious served over rice.

WEST AFRICAN PEANUT STEW

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.