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
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 CHICKEN-PEANUT SOUP
Make and share this West African Chicken-Peanut Soup recipe from Food.com.
Provided by 572148
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
- Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
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 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 STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
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 STEW WITH CHICKEN MEATBALLS
A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
- For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.
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 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.
WEST AFRICAN PEANUT SOUP
A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!
Provided by MsBindy
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions in oil until just translucent.
- Stir in the cayenne and ginger.
- Add the carrots and saute a couple more minutes.
- Mix in the potatoes and stock.
- Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
- In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
- Return the puree to the soup pot. Stir in the peanut butter until smooth.
- Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
- Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
- Add more water, stock, or tomato juice for a thinner soup.
- Serve topped with plenty of chopped scallions or chives.
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
Here is my take on a West African African Peanut Soup. Can eaten as a stew with bread or over rice. Meat can be removed, and vegetable broth used instead of chicken to make it vegetarian. I have made this without coconut milk and garam masala, it is delicious any way. History: Whether you know it as West African peanut soup, Ghanian groundnut stew, Nkate Nkawan or Maafe, delicious peanut-tomato stew makes a hearty, protein-packed meal which can be enjoyed either with chicken or as a vegetarian entrée. It is also popularly served during Kwanzaa. While no one knows exactly when or where the first groundnut stew was made, historians generally cite West Africa as the meal's place of origin. Read more: http://www.ehow.com/about_5503519_history-african-peanut-soup.html#ixzz2y1NniEka
Provided by jamiracquel
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in the pan, add onions and minced garlic.
- As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken.
- Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring.
- Add diced tomatoes, garam masala, and coconut milk.
- Reduce heat and simmer for 5 minutes, then add chicken broth.
- Add salt and pepper, to taste.
- Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender).
- Add peanut butter and simmer on low for 5 additional minutes.
- You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy!
- Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.
Nutrition Facts : Calories 551.6, Fat 22.9, SaturatedFat 12.2, Cholesterol 49.4, Sodium 543.5, Carbohydrate 58.9, Fiber 4.9, Sugar 38.6, Protein 31.8
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