Best Eastern African Ground Nuts G Nuts Recipes

African Ground Nut Stew image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 onion, diced
2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat)
1/2 jar natural peanut butter (no sugar or stabilizers added)
1 can coconut milk (often in Asian grocery section)
2 quarts chicken stock, canned or homemade
1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute)
Sambal oelek, to taste (hot chili paste from Asian grocery section)
Cooked rice, as an accompaniment

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.

EASTERN AFRICAN GROUND NUTS (G NUTS) image

Yield 7 Servings

Number Of Ingredients 7

1 onion, diced
2-3 lbs chicken, sliced to quarter-sized pieces
16 oz coconut milk
1 quart stock (i prefer chicken, turkey or vegetable)
10-16 oz freshly ground peanuts, unsalted, no sugars or stabilizers
1 large bunch of greens, finely chopped with tough parts removed (I usually have kale on hand, collard greens or spinach would also work)
Chili spices to taste

Steps:

Sauté onions in large sauce pan until translucent. Add chicken pieces, cook until golden, but not cooked through. Add stock and coconut milk. Heat until simmering. Add Ground Nuts (peanuts) one spoonful at a time and stir until well-incorporated. Add chili. The end result should be a thick stew with no large chunks of Ground Nuts, able to stay fairly firm when spooned. Serve hot over rice, or your starch or choice, as an entree and enjoy!!

West African Groundnut Stew (Moosewood) image

Provided by jordanpoling

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon garlic, pressed
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or 1 cup apricot juice
1 teaspoon salt
1 teaspoon grated peeled gingerroot, fresh
1 tablespoon chopped cilantro, fresh (optional)
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup natural-style peanut butter

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.