WEST AFRICAN PEANUT STEW RECIPE | ALLRECIPES
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
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
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, CarbohydrateContent 44.9 g, CholesterolContent 70.1 mg, FatContent 43.8 g, FiberContent 11.1 g, ProteinContent 45.5 g, SaturatedFatContent 7.7 g, SodiumContent 1470.3 mg, SugarContent 14.5 g
WEST AFRICAN PEANUT SOUP WITH CHICKEN RECIPE - NYT COOKING
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
Total Time 40 minutes
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//schema.org, Calories 689, UnsaturatedFatContent 29 grams, CarbohydrateContent 53 grams, FatContent 40 grams, FiberContent 11 grams, ProteinContent 37 grams, SaturatedFatContent 8 grams, SodiumContent 1870 milligrams, SugarContent 18 grams, TransFatContent 0 grams
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AFRICAN PEANUT SWEET POTATO STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 06 hours 20 minutes
Category Dinner
Calories 349 calories per serving
- 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.
WEST AFRICAN CHICKEN STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Dinner
Calories 275 calories per serving
- Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.
SPICY AFRICAN CHICKEN STEW RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course
Cuisine African
Calories 633 calories per serving
- Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.
RECIPE: 'OH SHE GLOWS' SOUL-SOOTHING AFRICAN PEANUT STEW ...
[IMAGE]
Although peanut butter is often thought of in conjunction with sweets, this recipe from Angela Liddon’s The Oh She Glows Cookbook makes a strong case for enjoying peanuts in a savoury dish. This hearty stew is nutritious, satisfying and just what a cold winter day needs.
Soul-Soothing African Peanut Stew
By Angela Liddon
Creamy, satisfying, and lightly spicy, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. If you are a fan of spicy food, I encourage you to add the optional cayenne pepper to give this recipe a bit more kick.
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From cbc.ca
1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
2. Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).
4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.
5. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.
Tip:
Have some leftover cooked rice? This soup is fabulous with some stirred in.
Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
AFRICAN PEANUT SOUP - ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 222 calories per serving
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
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