ASHLEY'S AFRICAN PEANUT SOUP
I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.
Provided by Ashley Olmstead
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 5h30m
Yield 20
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
- Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
- Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 22.8 g, Cholesterol 14.2 mg, Fat 8.7 g, Fiber 4 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 352.6 mg, Sugar 4.5 g
WEST AFRICAN PEANUT SOUP
Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
- Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
- When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g
AFRICAN PEANUT SOUP
Provided by Food Network
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
- In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
- Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
WEST AFRICAN PEANUT SOUP WITH CHICKEN
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
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
WEST AFRICAN PEANUT SOUP WITH CHICKEN
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.
Provided by Mark Bittman
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams
AFRICAN CHICKEN AND PEANUT STEW
Make and share this African Chicken and Peanut Stew recipe from Food.com.
Provided by Summatiger
Categories Chicken
Time 1h30m
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
- Add chicken, cook til opaque.
- Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
- Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
- When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
- Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
- Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
- I like to serve this stew over hearty brown rice. Healthy and delicious!
AFRICAN PEANUT CHICKEN SOUP
Make and share this African Peanut Chicken Soup recipe from Food.com.
Provided by Paisley Monsoon
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp olive oil in a large pot.
- Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped.
- Stir and cook 5 minutes or until chicken is done.
- Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them.
- Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion); 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well.
- Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally.
- Add 1/2 cup crunchy peanut butter and stir constantly until well blended.
- Serve.
Nutrition Facts : Calories 363.9, Fat 20.7, SaturatedFat 4.3, Cholesterol 46.4, Sodium 731.9, Carbohydrate 21.3, Fiber 4.7, Sugar 8.2, Protein 24.9
AFRICAN CHICKEN PEANUT BUTTER SOUP
Make and share this African Chicken Peanut Butter Soup recipe from Food.com.
Provided by Outta Here
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large dutch oven over medium-high heat.
- Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
- Push aside and add chicken pieces, a few at a time, and saute until golden brown.
- Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
- Stir in peanut butter and tomatoes.
- Add three-fourths of the squash and cook down.
- Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
- Season with salt and pepper and ladle into bowls.
AFRICAN PEANUT AND GINGER CHICKEN
Add precooked chicken to soup-like mixture and cook on stove for about an hour! Our family really enjoyed - even the kids! I used about 1/3 - 1/2 the amount of chili powder and 1/4 the amount of crushed red pepper.
Provided by CareCook
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes.
- Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
- Refrigerate chicken.
- Saute onions and peppers until tender in vegetable or peanut oil.
- Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
- Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes.
- Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer.
- Add cooked chicken.
- Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes).
- Remove from heat and cool.
- Freeze in bags or pans.
- Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.
Nutrition Facts : Calories 347.1, Fat 11.3, SaturatedFat 2.5, Cholesterol 100.2, Sodium 399.8, Carbohydrate 16.1, Fiber 3.5, Sugar 7.5, Protein 46
AFRICAN PEANUT SOUP
I ate this daily when I lived in Bellingham, Washington at the Colophon Bookstore in Fairhaven. It's savory and a bit spicy, not sweet like you'd think.
Provided by Gillian Spence
Categories Chicken Breast
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil.
- Let cool to 145º (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.
Nutrition Facts : Calories 586.7, Fat 41.1, SaturatedFat 13.9, Cholesterol 66.7, Sodium 248, Carbohydrate 41, Fiber 10, Sugar 12.4, Protein 21.6
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