GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) RECIPE
Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew.
Provided by Niki Achitoff-Gray
Categories Mains Soups and Stews
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.
- Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
- Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.
- Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.
Nutrition Facts : Calories 731 kcal, Carbohydrate 52 g, Cholesterol 197 mg, Fiber 7 g, Protein 50 g, SaturatedFat 10 g, Sodium 517 mg, Sugar 15 g, Fat 38 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CHICKEN GROUNDNUT STEW
Steps:
- Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles.
- *Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.
WEST AFRICAN GROUNDNUT STEW
Make and share this West African Groundnut Stew recipe from Food.com.
Provided by Shels
Categories Stew
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.9, Cholesterol 52.8, Sodium 436.2, Carbohydrate 7.3, Fiber 1.4, Sugar 3.1, Protein 22.3
UGANDAN PLANTAINS WITH CHICKEN STEW
Make and share this Ugandan Plantains With Chicken Stew recipe from Food.com.
Provided by Elmotoo
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the plantains and place in a steamer or a saucepan with a rack in the bottom. Add water, leaving the bananas above the level of the water. Add salt and pepper. Bring contents to boiling point; reduce heat and steam bananas until soft.
- Lift bananas from the liquid and mash well. Place in top of double saucepan over simmering water until ready to serve with Chicken stew.
- To make Chicken stew:
- Fry Chicken in hot oil in a heavy sauté pan until brown. Add onions, tomatoes, potatoes, salt, pepper and water. Cover tightly and simmer for about 1 hour, or until Chicken is tender.
- Pour Chicken stew over plantains.
Nutrition Facts : Calories 830.6, Fat 44.1, SaturatedFat 11.2, Cholesterol 170.8, Sodium 756.9, Carbohydrate 65.5, Fiber 6.3, Sugar 25.9, Protein 46.6
BOTSWANAN CHICKEN PIE (BOTSWANA)
This recipe was featured on week 34 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Botswana is my 34th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. The filling for this pie is a little dry, but we really liked the combination of apples, currants and chicken.
Provided by GiddyUpGo
Categories Savory Pies
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Fry the onions in the butter until translucent, then add the apple, chicken, currants and chili powder.
- Cook for about a minute, then add the tomatoes and salt to taste. Keep cooking for another five minutes or so (the finished mixture should be pretty dry).
- Meanwhile, make the dough. Sift the flour and baking soda together, then add the butter, working it with your fingers until you get a texture like fine breadcrumbs.
- Now whisk the egg whites together with one egg yolk and add it to the dough. Add the water in small amounts until you get the right consistency for a pastry dough. Cut out circles about 6 inches wide or so.
- Drop enough filling on each dough piece to cover about half the circle, with enough room left over to pinch the edges together.
- Fold over to a half-moon shape. Repeat until you either run out of dough or filling. Prick each pie to vent.
- Mix the remaining egg yolk with 1 tbsp of water and brush the surface of each pie.
- Transfer to a well-oiled baking sheet (they stick, so make sure to use plenty of grease) and bake at 350 degrees for 30 to 35 minutes, or until the pies turn a nice golden brown color.
Nutrition Facts : Calories 424.5, Fat 22.6, SaturatedFat 13, Cholesterol 93, Sodium 235.5, Carbohydrate 40.2, Fiber 2.4, Sugar 6.7, Protein 15.4
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