Africangroundnutpeanutstew Recipes

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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



West African Peanut Stew image

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

2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

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



African Peanut Stew image

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

2 tablespoons canola oil
1 large onion, chopped
3 garlic cloves, minced
1 -2 tablespoon finely minced fresh ginger
1 jalapeno, seeded and finely minced
1 tablespoon curry powder
2 (14 ounce) cans diced tomatoes with juice
8 cups low sodium vegetable broth
1/2 cup natural-style peanut butter
1 tablespoon tamari soy sauce (to taste)
pepper
1 lb sweet potato, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch dice
3 cups cooked chickpeas
6 ounces fresh okra, sliced thinly
1 cup frozen green beans
3 cups kale, finely chopped
1 lime, juice of
1/4 cup chopped fresh cilantro
lime wedge (to garnish)
1/4 cup chopped salted peanuts (to garnish)

AFRICAN GROUND NUT STEW

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8



African Ground Nut Stew image

Steps:

  • Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
  • Serve over rice or other starch.
  • Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.

1 onion, diced
2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat)
1/2 jar natural peanut butter (no sugar or stabilizers added)
1 can coconut milk (often in Asian grocery section)
2 quarts chicken stock, canned or homemade
1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute)
Sambal oelek, to taste (hot chili paste from Asian grocery section)
Cooked rice, as an accompaniment

WEST AFRICAN PEANUT STEW

Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Recipe #13953 if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!

Provided by Sephardi Kitchen

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



West African Peanut Stew image

Steps:

  • Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
  • Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
  • Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
  • Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.

1 teaspoon canola oil or 1 teaspoon peanut oil
1 onion, finely chopped
1 -2 garlic clove, minced
1 1/2 tablespoons fresh ginger, grated
1 jalapeno pepper, diced (or serrano if you like it more spicy)
2 chicken breasts, finely chopped
2 -3 medium tomatoes, chopped
1 carrot, peeled and grated
1/2-1 teaspoon turmeric
1 teaspoon berbere, spice powder (or cayenne)
1/2 teaspoon ground cloves
black pepper, to taste
1 -2 teaspoon sugar
3 -4 cups water or 3 -4 cups broth
1/2-1 cup crunchy peanut butter (adjust to taste)
peanuts, for garnish (optional)
1 dash lemons (optional) or 1 dash lime juice (optional)

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.

Provided by jordanpoling

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14



West African Groundnut Stew (Moosewood) image

Steps:

  • Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

2 cups chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon garlic, pressed
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or 1 cup apricot juice
1 teaspoon salt
1 teaspoon grated peeled gingerroot, fresh
1 tablespoon chopped cilantro, fresh (optional)
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup natural-style peanut butter

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



West African-Style Peanut Stew with Chicken image

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

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

WEST AFRICAN PEANUT STEW

Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different ways: peanut butter to thicken the brothy base, and roasted and chopped, to provide a crunchy contrast to the tender vegetables.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 45m

Number Of Ingredients 12



West African Peanut Stew image

Steps:

  • Heat oil in a large saucepan over medium-high until shimmering. Add onion, garlic, ginger, and pepper flakes; season with salt and pepper. Cook, stirring occasionally, until golden in places, about 5 minutes. Stir in tomato paste; cook 1 minute more.
  • Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Reduce heat to low, and simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape, 18 to 20 minutes. Serve stew topped with millet, peanuts, cilantro, and lime wedges.

2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced garlic
1 tablespoon minced ginger (from a 1-inch piece)
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 bunch collard greens (12 ounces), stems removed, cut into 2-inch pieces (4 cups)
1 sweet potato, peeled and cut into 1-inch pieces
1/2 cup creamy natural peanut butter
4 cups low-sodium chicken or vegetable broth
Steamed millet, chopped roasted peanuts, cilantro, and lime wedges, for serving

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