Ugandangroundnutstew Recipes

UGANDAN GROUNDNUT STEW

Steps:

• Remove seed from chillies and chop them finely.
• Mix them with the peanut butter, ginger, herbs, vegetables and tomatoes.
• Place meat in a saucepan with a tight fitting lid and add the vegetable mixture and some seasoning.
• Put on the lid and cook very gently for about one and a half hours or until the meat is tender.
• Don't worry about the lack of liquid because the meat and vegetables will make enough.

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.

GROUNDNUT STEW

Steps:

• Boil chicken with ginger and onion half in water. Meanwhile, in a separate large pot, heat tomato paste in the oil over low heat for about five minutes. Add the chopped onions and chopped tomatoes to the paste, stirring occasionally until the onions are translucent.
• Scoop out the partly cooked chicken pieces and add along with about half the broth to the tomato mixture. Add the peanut butter, salt and chilies. Cook for five minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.

GAMBIAN-INSPIRED GROUNDNUT STEW (DOMODA) RECIPE BY TASTY

Steps:

• Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8-10 minutes. Remove from the pot and set aside.
• Add the onion and garlic to the pot and cook for 4-6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
• Stir in the peanut butter until melted, about 1 minute.
• Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
• Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
• Remove the pot from the heat and remove the habanero pepper.
• Serve the stew hot over jasmine rice.
• Enjoy!

WEST AFRICAN GROUNDNUT STEW

Steps:

• In a large heavy pot, heat oil.
• Roll chicken in flour and brown in oil with nutmeg and chili powder.
• When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
• Stir well.
• Mix the boiling water with the peanut butter and add to pot.
• Simmer covered over low heat until tender, about 45-60 minutes.
• About halfway through cooking, add chopped vegetables.
• If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
• Serve over a bed of rice.

GROUNDNUT STEW

Steps:

• Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
• Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
• Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.