Best Sierra Leone Peanut Butter Stew Recipes

WEST AFRICAN PEANUT SOUP

West African Peanut Soup image

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!

Provided by Yumna Jawad

Categories Entree

Time 40m

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
2 large onions (finely chopped)
1 tablespoon fresh ginger (optional)
3 oz tomato paste
1 sweet potato (chopped)
6 cups vegetable broth or water
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1 cup creamy peanut butter
1 cup baby spinach (optional)
8 oz shredded chicken (optional)

Steps:

Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
Serve over white rice with crushed peanuts, if desired.

Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

WEST AFRICAN PEANUT STEW

West African Peanut Stew image

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.

Provided by km1312

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

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.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 44.9 g, Cholesterol 70.1 mg, Fat 43.8 g, Fiber 11.1 g, Protein 45.5 g, SaturatedFat 7.7 g, Sodium 1470.3 mg, Sugar 14.5 g

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