Chadian Peanut Stew Recipes

GHANA CHICKEN-PEANUT STEW

Steps:

• Rinse chicken in cold water, discard visible fat.
• In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
• Bring to boil; reduce heat. Simmer about 15 minutes.
• In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.
• Delicious served over rice.

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.

CHICKPEA & PEANUT STEW

Steps:

• cook onion till almost soft in broth or a little oil.
• add garlic and other veggies and cook for a couple minutes.
• Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.
• Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.
• Great with added cayenne for extra spice.

AFRICAN PORK AND PEANUT STEW

Steps:

• In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
• Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
• Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
• Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.