African Peanut And Squash Stew Recipes

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WEST AFRICAN PEANUT STEW



West African Peanut Stew image

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

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

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

AFRICAN SQUASH AND CHICKPEA STEW



African Squash and Chickpea Stew image

Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

4 teaspoons olive oil
2 large onions, chopped (2 cups)
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cups butternut squash, peeled, seeded, cut into 1-inch cubes
2 cups vegetable broth
1 can (14 1/2 oz) low-sodium diced tomatoes, undrained
1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1 1/2 cups thinly sliced okra
1/2 cup chopped fresh cilantro leaves
1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted*

Steps:

  • In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
  • Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
  • Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 12 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 11 g, TransFat 0 g

AFRICAN PEANUT AND SQUASH STEW



African Peanut and Squash Stew image

Make and share this African Peanut and Squash Stew recipe from Food.com.

Provided by evelynathens

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 -2 minced hot chili pepper, to your taste, seeded and chopped
1 1/2 teaspoons peeled and grated fresh ginger
1/2 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 1/2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or Buttercup)
1 1/2 cups water
1/4 cup creamy natural-style peanut butter
salt & freshly ground black pepper
1 1/2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped unsalted dry roasted peanuts

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
  • Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
  • Add the squash and stir to coat with the spices.
  • Add 1 ¼ cup of the water and salt and pepper to taste.
  • Bring to a boil, then reduce the heat to low.
  • Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
  • Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
  • Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
  • Before serving, taste to adjust the seasonings.

Nutrition Facts : Calories 253.7, Fat 14.1, SaturatedFat 2.4, Sodium 190.3, Carbohydrate 27.3, Fiber 5.9, Sugar 5.8, Protein 9

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