Sierraleonepeanutbutterstew Recipes

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.

WEST AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
• Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
• Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
• Serve over white rice with crushed peanuts, if desired.

SIERRA LEONE PEANUT BUTTER STEW

Steps:

• Season meat with all-purpose seasoning, and refrigerate for 3 hours to allow meat to absorb flavors.
• Brown meat in oil, then add some water and simmer until tender.
• Remove meat from pan and set aside.
• In the same oil saute pepper and onions.
• Briskly stir in tomatoes.
• Mix peanut butter with 1/2 cup water to form a thin paste and add to stew.
• Stir, add meat, and salt to taste and let simmer 15 minutes over low heat. Serve with rice, boiled yam, cassava and green vegetable, if desired.