WEST AFRICAN CHICKEN STEW
- Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 41.2 g, Cholesterol 117.2 mg, Fat 23.6 g, Fiber 6.9 g, Protein 56.6 g, SaturatedFat 5.1 g, Sodium 653.3 mg, Sugar 5.5 g
WEST AFRICAN CHICKEN STEW
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
- Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
SPICY WEST AFRICAN SWEET POTATO SOUP
Nice spicy and rich sweet potato soup. This can be served over rice to make it last longer or for a crowd.
Provided by Deborah Hoermann Watt
Number Of Ingredients 16
- Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
- Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
- Squeeze some lime juice over the pot or the individual bowls.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 39.5 g, Fat 20.7 g, Fiber 7.6 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 382 mg, Sugar 10.3 g
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- Heat a medium frying pan over medium heat. Add the oil and swirl it around to coat the bottom of the pan. Add onions, garlic, carrot and ginger and saute until the onion is soft and translucent. Stir in the spices and cook a couple minutes longer to toast the spices.Stir in the mushrooms and bell pepper, cover and cook for several minutes, uncovering to stir several times, until the mushrooms are tender.
- Uncover and stir in the salsa, tomato powder (or paste) and rice. Stir and fry for several minutes until everything is hot and mixed well. Stir in the frozen peas and cook just until they are hot.
- Remove from heat, stir in some chopped fresh cilantro and serve, garnished with more cilantro and some chopped peanuts. Enjoy!
AFRICAN PEPPER SAUCE - IMMACULATE BITES
- Coarsely chop the tomatoes, onions , and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired.
- Pour the pepper mixture into a small sauce pan bring to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt
- Let it cool, pour in a mason jar or a container with a lid and store in a fridge for about a week or more. In order for your pepper sauce to last a long time make sure it is fully covered in oil
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- Put the ham hock, bay leaves, garlic cloves, cumin and whole, dried lantern chilies in a large pot, cover with water, cover and bring to a boil and simmer for an hour. Add salt after a bit.
- In a separate pan, put the olive oil inches Cut up the yellow onions into little bits (1 cm squares) and caramelize them with the lid on. Add the cumin powder, curry powder, chili powder and hot paprika and coat the onions with the spices and toast the spices. Cut the tomatoes in half and shave them into the onions, discarding the skins. Stir a bit, cover and let cook for 15-20 more minutes Add salt to taste.
- Use a slotted spoon or noodle scooper, remove all the solid things from the broth. Discard the spices, remove the meat from the ham hock bone, skin it, and chop up the meat and add them and the bone back into the broth.
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- Preheat oven to 300 degrees. Rub the brisket with salt and pepper. On the stovetop, heat 2 tablespoons of olive oil in a large Dutch oven, heavy pot or roasting pan. Brown the brisket on both sides (about 5 minutes per side). Remove browned brisket from the pan and set aside. Note: If you don't have a roasting pan that will heat up on your stovetop, you can do these initial browning and sautéing steps in a large skillet, then transfer everything over to a large roasting pan or dish before putting in the oven.In a small bowl stir together the ground ginger, paprika, cinnamon, chili powder, and cayenne. Set aside.
- Add the white or yellow onions and bell peppers to the oil and fat in the pan (add additional oil if needed). Sauté for another 5-6 minutes until the onions are caramelized and the vegetables are fragrant.
- Add the diced tomatoes, mixed seasonings, brown sugar, horseradish, stock (broth), bay leaves and thyme to the pan. Stir together and cook for about 5 minutes. Pour the sauce mixture out into a separate large bowl and remove pan from heat.
- Pour 1 tbsp olive oil into the pan and coat evenly, then place the red onion rings at the bottom of the pan.
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- Cut the meat and tripe into bite-sized chunks and place into a pot. Add some of the onions and ginger to the meat, just enough to help with the aroma. Add a bouillon cube, top with water and braise until tender. Cook for up to an hour to ensure the tripe is tender.
- Place a large pot on the stove and heat up the palm oil. Fry the rest of the onions in the oil until caramelized.
- Blend the scotch bonnet, ginger and garlic with the tomatoes in a food processor. Liquidize the ingredients until smooth then pour them into the pot.
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- Spicy West African Chickpea and Kale Curry. Who’s down to try this Spicy West African Chickpea and Kale Curry by Elsie Kriz for lunch or dinner? Loaded with some potatoes, kale, and spice to boot.
- West African Peanut Stew. If you’re the kind of person who loves to eat spoonfuls of peanut butter out of the jar, then you’ll enjoy this West African Peanut Stew recipe by Nicole Fraser.
- Jollof Rice: West African Rice With Harissa and Baharat. Jollof Rice is a beloved West African dish; delightful and delicious and a favorite at gatherings and celebrations!
- African Groundnut Stew. There’s something about the combination of sweet potatoes and greens that is particularly delicious – and nutritious. Black eyed peas are a traditional West African staple, and add an earthy flavor plus lots of protein to this dish.
- Baked Jollof Rice. Jollof rice is a popular West African one-pot rice dish that combines long grain rice with tomatoes and olive oil. It’s typically served with fried plantains, vegetabes, or protein, depending on which country you’re in.
- Banana Akaras. Akaras appear in a multitude of recipes throughout the world, both sweet and savory. These Banana Akaras by Mike Benayoun are a favorite breakfast in Sierra Leone.
- Beju. Beju, a type of of coconut cookie widely known in Nigeria, also seem to be common in the northeast of Brazil under the name bijus or tapioquinhas.
- Akara. Akara are deep-fried bean fritters, popular in West African countries and Brazil. Black-eyed peas are the most common choice of bean for this crispy snack, but other beans, each with their own flavor or texture, can be experimented with until you find your favorite.
- Chin Chin. The good news is that you only need your hands to make this Chin Chin recipe by Tomi Makanjuola. This healthy, oven-baked adaptation of this popular snack is sweet, crunchy and delightful.
- Yam and ‘Egg’ Yam and ‘Egg’ is a staple in most Nigerian households. This vegan version by Tomi Makanjuola is an easy as pie dish that we love to eat for breakfast, lunch OR dinner.
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Top Asked Questions
How to make hot pepper sauce in Africa?Therefore, people who like their African pepper sauce hot, omit it. Pair this sauce with rice dishes, roasted fish, chicken, and puff puff. Place the peppers, onions, tomatoes, ginger, and garlic in a blender. Blend all the ingredients till smooth. In a large saucepan, add the oil, the blended mixture, salt and bouillon powder. Mix well and cover.
What kind of peppers are in West African peanut stew?* Traditional West African peanut stew is VERY spicy, adjust peppers to your taste. The order of peppers listed above are from least hot (jalapeno) to most hot (habanero). Be careful when cutting hot peppers, the oils of these peppers will stay on your fingers so don’t rub your eyes.
What foods do they eat in West Africa?Below are some more of the tastiest West African Recipes to try: One of the most popular West African dishes is Jollof Rice, which is a rice dish often likened to Paella or Jambalaya, though it does not taste remotely like either. Various West African nations prepare it differently.
What kind of sauce is used in West Africa?Homemade African Pepper Sauce that is primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component. In West Africa, pepper sauce is an essential partner for puff-puff, grilled meat , fish and eggs or splendid with any food.