African Pork And Peanut Stew Recipes

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WEST AFRICAN PEANUT STEW



West African Peanut Stew image

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

2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 chicken bouillon cubes
One 14.5-ounce can tomato sauce
1 teaspoon tomato paste
1 1/2 cups all-natural peanut butter
1 Scotch bonnet pepper, sliced and seeds removed
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems removed, leaves sliced
Hot cooked rice, for serving, optional

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 PORK AND PEANUT STEW



African Pork and Peanut Stew image

Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side

Provided by Gaelige Coinnaigh

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons peanut oil, divided
2 lbs boneless pork butt, cut into 1 in cubes
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2-1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon salt
2 cups chicken broth
3 tablespoons tomato paste
1/2 cup chunky peanut butter
2 plum tomatoes, seeded and chopped
1 green bell pepper, cut into 1-inch pieces
1/4 cup cilantro, chopped
1/2 cup unsalted peanuts, shelled

Steps:

  • In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
  • Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
  • Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
  • Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.

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