Best Ground Nut Stew Recipes

GROUND NUT STEW

Ground Nut Stew image

This is a wonderful, spicy chicken stew served over rice. I make it often for my husband and friends. It can easily be doubled to feed a crowd. It is an amazing African dish. I learned it from a good friend who was a missionary kid in Sierra Leone and Zaire. It can easily be modified for vegans by substituting vegetable broth and adding vegetables instead of chicken. Any fresh or frozen veggies that you have on hand can be added.

Provided by ABASS7997

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 45m

Yield 10

Number Of Ingredients 9

Ingredients

2 cups peanut butter
½ (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
½ cup fresh mushrooms, sliced
cayenne pepper to taste

Steps:

Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.
Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 14.9 g, Cholesterol 82.1 mg, Fat 30.6 g, Fiber 4.2 g, Protein 46.7 g, SaturatedFat 6.3 g, Sodium 621.3 mg, Sugar 6.3 g

AFRICAN GROUND NUT STEW

African Ground Nut Stew image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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.

WEST AFRICAN GROUND NUT STEW

WEST AFRICAN GROUND NUT STEW image

Categories Vegetable Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Fall Healthy Kosher

Yield 4

Number Of Ingredients 10

Ingredients

Garlic
Ginger
Onion
Cabbage
Sweet Potatoes
Cayenne
Tomatoes (Canned)
Fruit Juice
Peanutbutter
Salt/Pepper

Steps:

Brown Onions Add Garlic & Ginger & Salt Add Everything Else Except Peanutbutter Cook until done (10-15 min) Add Peanutbutter and additional water if necessary. Serve over Brown Rice.