African Peanut Stew 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 STEW

Steps:

• Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
• Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
• Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
• Serve warm with hot cooked rice, if using.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

AFRICAN PEANUT BUTTER STEW

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
• Scatter the onion in the pot.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
• Place the chicken on the rice. Add the bell pepper.
• In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut butter until the peanut butter dissolves. Pour over the chicken.
• Layer in the tomatoes, sweet potato, and spinach.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Use coconut milk instead of milk. Substituting soy or rice milk is also always acceptable in a Glorious One-Pot Meal.
• Substitute a minced jalapeño chile instead of the cayenne. Or use four shakes of red pepper flakes.
• Shrimp and/or scallops instead of, or along with, the chicken taste great, too. Or try tofu (use extra-firm cubes).
• Use sweet or white potatoes instead of rice.
• Calories: 426
• Protein: 27g
• Carbohydrates: 33g
• Fat: 15g
• Cholesterol: 39mg
• Sodium: 626mg
• Fiber: 9g

AFRICAN PEANUT STEW

Steps:

• Heat the oil in a large, heavy stockpot. Add the onion, garlic, jalapeno, and ginger, and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the pan. Whisk in the broth and peanut butter, season with pepper and tamari to taste, and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
• Add the sweet potatoes, carrots, and chickpeas, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Add the kale and juice of 1 lime, and cook for 10 more minutes.
• Transfer to deep bowls and serve hot. Garnish with the cilantro, lime wedges, and chopped peanuts at the table.