Best African Spinach And Peanut Butter Stew Recipes

EFO RIRO - NIGERIAN SPINACH STEW

Steps:

• Blend tomatoes, red bell pepper, habanero pepper and half of the onion together using a food processor.
• Chop up the other half of the onion and set aside.
• If using fresh spinach, chop it up, wash and squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes.
• Wash and drain the mushrooms.
• Heat palm oil in a pot on medium heat, add in your onions and stir for about 2 minutes.
• Add in your blended tomato and pepper mix and stir for about a minute.
• Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes.
• If using fresh spinach, add stock or water and bring to a boil.
• Add the goat meat, mushroom, and any other meat you desire and let boil for another 5 minutes.
• Add the spinach and stir intermittently for about 5 minutes.
• Add more salt or spices if desired.
• Garnish with red pepper flakes, if you want it spicier and enjoy!

AFRICAN SPINACH AND PEANUT BUTTER STEW

Steps:

• Slice the onions and fry in oil until soft.
• Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
• Wash, trim and chop the spinach coarsely.
• Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
• Thin the peanut butter with hot water to make a smooth paste.
• Add to the stew.
• Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
• Serve over steamed rice, polenta, or mashed potatoes, in fact, you could eat it with anything, really!

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN

Steps:

• Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
• Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
• Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
• Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH

Steps:

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

AFRICAN SPINACH AND GROUNDNUT STEW (AKA PEANUT, KENYA/TANZANIA)

Steps:

• Saute onions and chili pepper in oil until onion is transparent.
• Add peanut butter and coconut milk slowly, stirring constantly until it comes to a boil. Add spinach. Salt to taste.
• Reduce heat and simmer 15 minutes or until spinach is cooked.

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.

AFRICAN PEANUT BUTTER STEW

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
• Scatter the onion in the pot.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
• Place the chicken on the rice. Add the bell pepper.
• In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut butter until the peanut butter dissolves. Pour over the chicken.
• Layer in the tomatoes, sweet potato, and spinach.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Use coconut milk instead of milk. Substituting soy or rice milk is also always acceptable in a Glorious One-Pot Meal.
• Substitute a minced jalapeño chile instead of the cayenne. Or use four shakes of red pepper flakes.
• Shrimp and/or scallops instead of, or along with, the chicken taste great, too. Or try tofu (use extra-firm cubes).
• Use sweet or white potatoes instead of rice.
• Calories: 426
• Protein: 27g
• Carbohydrates: 33g
• Fat: 15g
• Cholesterol: 39mg
• Sodium: 626mg
• Fiber: 9g