AFRICAN PINEAPPLE PEANUT STEW
Make and share this African Pineapple Peanut Stew recipe from Food.com.
Provided by PinkCherryBlossom
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.
- While the onions saute, wash the kale.
- Remove the stems. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
- Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
- Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
- Add salt to taste.
Nutrition Facts : Calories 311.7, Fat 20.3, SaturatedFat 3.9, Sodium 203.2, Carbohydrate 27.6, Fiber 5, Sugar 13.9, Protein 11.4
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
AFRICAN PEANUT STEW
I first had this stew at a restaurant in Rochester, NY, and when I moved away, spent years recreating it! Delicious with a lovely hearty bread, or with rice cooked in the stew (about 3/4 cup brown rice added with the sweet potatoes and carrots).
Provided by Lizzymommy
Categories Stew
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 307.8, Fat 13.4, SaturatedFat 2.1, Sodium 521.2, Carbohydrate 40.1, Fiber 8.8, Sugar 6.9, Protein 11.3
AFRICAN SWEET POTATO PEANUT STEW
I made this recipe after taking ideas from various places. It is a very adaptable recipe, so you can add different veggies and meats. I usually add cauliflower for extra produce and because it is neutral flavored. Some of the spice amounts can be changed; use the cayenne if you like things spicy. The types of milk listed would all be pretty authentic. You can add some cilantro or shredded chicken at the end of cooking if you want.
Provided by FunCook
Categories Yam/Sweet Potato
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven, sautée the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn), and stir until fragrant, about 2 minutes.
- Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter). Add more water or milk if it is too thick.
Nutrition Facts : Calories 917.7, Fat 54.4, SaturatedFat 13.2, Cholesterol 17.1, Sodium 725.6, Carbohydrate 86.5, Fiber 22.2, Sugar 27.9, Protein 37.1
AFRICAN PEANUT STEW (ELEPHANT STEW!)
Make and share this African Peanut Stew (Elephant Stew!) recipe from Food.com.
Provided by Charmie777
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy kettle, heat 3 tablespoons oil.
- Roll beef cubes in flour, then brown in hot oil.
- While this is cooking, add nutmeg and chili powder.
- When meat is browned, add onion, garlic, water, red pepper to taste, and tomato sauce.
- Simmer until meat is tender, about 1 hour.
- If desired, add carrots and peas while stew is simmering.
- A few minutes before serving, heat peanut butter and remaining 2 tablespoons oil (this can be done in the microwave).
- Stir peanut butter mixture into beef stew over low heat.
- Let simmer 15 minutes, until peanut butter is absorbed.
- Serve over steamed rice with hot sauce on the side.
AFRICAN PINEAPPLE PEANUT STEW
Another version of this wonderful stew. It is "Eat Right 4 Your Type" friendly for types A and AB. Serve it over your favorite grain and garnish with the chopped peanuts and chopped scallions!
Provided by Snowpeas
Categories Stew
Time 35m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and garlic in oil, stirring often until lightly browned.
- While onions are cooking, wash the kale or chard, pull or cut out large stems, stack leaves on cutting surface and slice crosswise into 1 inch slices.
- Add the can of pineapple with its juice to the onions.
- Bring to a simmer.
- Stir in the kale or chard, cover, let simmer about 5 minutes, just until the greens are tender.
- Mix in the peanut butter, soy sauce and cilantro, simmer 5 more minutes.
- Add the sea salt to taste.
- Serve it over your favorite grain and top with the crushed peanuts and chopped scallions.
Nutrition Facts : Calories 470, Fat 29.3, SaturatedFat 5.1, Sodium 1127.3, Carbohydrate 44.2, Fiber 7, Sugar 26.3, Protein 17.3
WEST AFRICAN PEANUT STEW
A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.
Provided by km1312
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g
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