Best Groundnut Stew Recipes

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.

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 GROUNDNUT STEW (MAFE)

Steps:

• Combine peanut butter and 1/4 cup water.
• Saute onion and green pepper in a little oil until soft, about 5 minutes.
• In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
• Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
• Serve over rice. Garnish with bananas or pineapple.

GROUNDNUT STEW

Steps:

• Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
• Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
• Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.

SLOW-COOKER AFRICAN GROUNDNUT STEW WITH CHICKEN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
• Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

NIGERIAN GROUNDNUT STEW

Steps:

• In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
• Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
• Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
• Serve with mashed sweet potatoes or hot cooked rice.

VEGETARIAN GROUNDNUT STEW

Steps:

• Saute onions in the oil for about 10 minutes.
• Stir in the cayenne and garlic and saute for a couple more minutes.
• Add the cabbage and sweet potatoes and saute, 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-STYLE CHICKEN AND GROUNDNUT STEW

Steps:

• 1. Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside. The goal is to Brown the meat, not fully cook it.
• 2. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
• 3. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
• 4. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
• 5. Serve with rice and fried sweet plantains!
• 6. This is from the book "Kwanzaa" by Eric V. Copage.

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

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.

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.

UGANDAN GROUNDNUT STEW

Steps:

• Remove seed from chillies and chop them finely.
• Mix them with the peanut butter, ginger, herbs, vegetables and tomatoes.
• Place meat in a saucepan with a tight fitting lid and add the vegetable mixture and some seasoning.
• Put on the lid and cook very gently for about one and a half hours or until the meat is tender.
• Don't worry about the lack of liquid because the meat and vegetables will make enough.

BOTSWANAN CHICKEN GROUNDNUT STEW

Steps:

• Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
• Slowly stir-in the water a little at a time until the sauce is smooth.
• Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
• Continue cooking until the chicken is nicely browned all over.
• Pour-in the peanut sauce and diced tomatoes and stir well.
• Cover and reduce the heat to low simmer.
• Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
• Serve over rice or rice balls.

GROUNDNUT STEW

Steps:

• In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes; cover and process until blended. , In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 7-9 minutes., Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, until heated through, about 10 minutes. Serve with rice. If desired, top with chopped green onions.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CLAY POT AFRICAN GROUNDNUT STEW

Steps:

• In a large, 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat.
• Add half the beef and brown well on all sides.
• Place the meat in a soaked 3-quart clay pot.
• Brown remaining beef in additional 1 tablespoon oil. Add this batch to pot.
• Add the broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour into a bowl and set aside.
• Place the skillet over medium-high heat and heat the remaining oil.
• Add the onion, bell pepper, garlic, and ginger, and saute for about 8 minutes, until the onions are translucent. Add the sauteed vegetables to the clay pot.
• Add the peanut butter, tomatoes, thyme, cinnamon, allspice, hot-pepper flakes, and lemon juice to the reserved broth, mixing until well combined. Add this to the pot and stir to coat meat and vegetables.
• Cover the pot and place it in a cold oven.
• Set the oven temperature to 450 degrees F and cook for 1 hour, or until the meat is tender and the sauce thick and creamy.

GAMBIAN-INSPIRED GROUNDNUT STEW (DOMODA) RECIPE BY TASTY

Steps:

• Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8-10 minutes. Remove from the pot and set aside.
• Add the onion and garlic to the pot and cook for 4-6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
• Stir in the peanut butter until melted, about 1 minute.
• Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
• Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
• Remove the pot from the heat and remove the habanero pepper.
• Serve the stew hot over jasmine rice.
• Enjoy!

AFRICAN GROUNDNUT STEW

Steps:

• 1. Heat olive oil in a 4-quart saucepan over medium heat. Add onion, bell pepper, and celery and saute until soft, about 5 min. 2. Add garlic, ginger, and curry powder and saute until fragrant; do not brown garlic. Add tomatoes and bay leaf and cook uncovered until tomatoes are slightly reduced, about 3 min. 3. Add the broth and bring the mixture to a boil. Reduce heat to low and whisk in almond butter until blended. Add soybeans and cook until heated through, about 2 min. Stir in cilantro and spinich. Season with salt and pepper.

GROUNDNUT STEW

Steps:

• Boil chicken with ginger and onion half in water. Meanwhile, in a separate large pot, heat tomato paste in the oil over low heat for about five minutes. Add the chopped onions and chopped tomatoes to the paste, stirring occasionally until the onions are translucent.
• Scoop out the partly cooked chicken pieces and add along with about half the broth to the tomato mixture. Add the peanut butter, salt and chilies. Cook for five minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.

UGANDAN GROUNDNUT STEW

Steps:

• Remove seed from chillies and chop them finely.
• Mix them with the peanut butter, ginger, herbs, vegetables and tomatoes.
• Place meat in a saucepan with a tight fitting lid and add the vegetable mixture and some seasoning.
• Put on the lid and cook very gently for about one and a half hours or until the meat is tender.
• Don't worry about the lack of liquid because the meat and vegetables will make enough.

GROUNDNUT STEW

Steps:

• Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick.