Spinach And Groundnuts Peanuts Eastern Africa Recipes
SPINACH AND PEANUTS
Make and share this Spinach and Peanuts recipe from Food.com.
Provided by Parsley
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-high heat.
- Add spinach and cook and stir until wilted.
- Stir in the coconut and finely chopped peanuts; heat through.
- Add salt and pepper to taste (if using salted peanuts, use salt sparingly).
SPINACH AND GROUNDNUTS (PEANUTS - EASTERN AFRICA)
This is from "Best of African Regional Cooking". It's simple but great. I didn't drain the spinach after cooking; just used it with a small amount of water in the last step
Provided by Debbie R.
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook spinach in 1 T. water until tender.
- Meanwhile, fry onions in oil until golden.
- Add onions to spinach with peanuts and 2 T. water. Mix well. Bring to a boil, then lower heat and simmer several minutes to blend flavors.
- NOTE: This would work w/other greens too: pumpkin, bean, sweet potato and casava leaves.
Nutrition Facts : Calories 124, Fat 8.9, SaturatedFat 1.3, Sodium 60.4, Carbohydrate 9, Fiber 3.4, Sugar 2.2, Protein 4.7
SAUTEED SPINACH WITH PEANUTS
Categories Side Sauté Vegetarian Quick & Easy High Fiber Peanut Spinach Vegan Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté spinach with peanuts, red pepper flakes, and soy sauce, stirring, until tender, about 1 minute. Sprinkle spinach with salt and pepper.
WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH
Sweet potatoes, peanut butter, spinach, cumin ... the comforting combo results in the heartiest, most flavorful vegan stew around.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 17
Steps:
- Cook the rice according to package instructions.
- While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
- Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
- Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
- Serve with a scoop of brown rice and garnish with cilantro and peanuts.
Nutrition Facts : Calories 470 kcal, Sugar 10 g, Sodium 530 mg, Fat 21 g, SaturatedFat 4 g, Carbohydrate 60 g, Fiber 10 g, Protein 15 g, ServingSize 1 serving
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