Groundnut Sauce From East And West Africa Recipes
WEST AFRICAN PEANUT STEW
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
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
GROUNDNUT SAUCE
A recipe from the "Best of Regional African Cooking" book. A spicier version of this Ugandan sauce is served in Kenya and Tanzania.
Provided by Sackville
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix onions and tomatoes together and toss with curry powder.
- Heat the oil in a heavy saucepan and sauté the onions and tomatoes until the onions are yellow.
- Add the peanuts and water, bring to a boil and then lower to a simmer, stirring all the time until the simmering stage is reached.
- Continue to cook, uncovered, until the nuts are well cooked.
- Season with salt, then increase the heat and reduce until the sauce reaches the right consistency.
- Mix in the cooked spinach.
Nutrition Facts : Calories 330, Fat 27.8, SaturatedFat 4.6, Sodium 69.5, Carbohydrate 16.9, Fiber 5.7, Sugar 3.5, Protein 9.5
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- Add meat, peanut butter and tomato paste (and bouillon if using water instead of stock) and reduce to a slow boil (med-high heat).
- Chop onion and place in a mortar with the garlic and crush with a pestle until the juices are released and both the onion and garlic are crushed and softened. Add to sauce. *If you don’t have a mortar and pestle you can use a food processor or simply chop onion finely and crush garlic with a press or chop finely and add to sauce.
- Peel and roughly chop veggies into large chunks and add to the sauce. Add the whole habanero peppers and stir. Allow veggies to cook until tender (about 15 minutes). Cook rice while waiting for sauce to cook.
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