Nigeriangroundnutstew Recipes

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.

NIGERIAN GROUNDNUT STEW

Steps:

• In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
• Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
• Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
• Serve with mashed sweet potatoes or hot cooked rice.

AFRICAN GROUND NUT STEW

Steps:

• Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
• Serve over rice or other starch.
• Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.