West African Groundnut Stew Moosewood Recipes

WEST AFRICAN PEANUT STEW

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.

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 (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:

• Boil the potatoes till they are just tender. Sauté the garlic and ginger with the spices for 1 minute and then add the onion. Sauté for a few minutes longer. Add tomatoes, eggplant and a splash of the water. Simmer for 10 minutes. Add the zucchini and peppers and simmer for 20 minutes. Drain the potatoes, mash roughly and add to the stew. Add the juice and peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet and garnish with pineapple or banana slices.