Clay Pot African Groundnut Stew Recipes

CLAY POT AFRICAN GROUNDNUT STEW

Steps:

• In a large, 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat.
• Add half the beef and brown well on all sides.
• Place the meat in a soaked 3-quart clay pot.
• Brown remaining beef in additional 1 tablespoon oil. Add this batch to pot.
• Add the broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour into a bowl and set aside.
• Place the skillet over medium-high heat and heat the remaining oil.
• Add the onion, bell pepper, garlic, and ginger, and saute for about 8 minutes, until the onions are translucent. Add the sauteed vegetables to the clay pot.
• Add the peanut butter, tomatoes, thyme, cinnamon, allspice, hot-pepper flakes, and lemon juice to the reserved broth, mixing until well combined. Add this to the pot and stir to coat meat and vegetables.
• Cover the pot and place it in a cold oven.
• Set the oven temperature to 450 degrees F and cook for 1 hour, or until the meat is tender and the sauce thick and creamy.

SLOW-COOKER AFRICAN GROUNDNUT STEW WITH CHICKEN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
• Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

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.

WEST AFRICAN GROUNDNUT STEW

Steps:

• In a large heavy pot, heat oil.
• Roll chicken in flour and brown in oil with nutmeg and chili powder.
• When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
• Stir well.
• Mix the boiling water with the peanut butter and add to pot.
• Simmer covered over low heat until tender, about 45-60 minutes.
• About halfway through cooking, add chopped vegetables.
• If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
• Serve over a bed of rice.

WEST AFRICAN GROUNDNUT STEW (MAFE)

Steps:

• Combine peanut butter and 1/4 cup water.
• Saute onion and green pepper in a little oil until soft, about 5 minutes.
• In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
• Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
• Serve over rice. Garnish with bananas or pineapple.