Best Chadian Peanut Stew Recipes

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

CHADIAN PEANUT STEW

Chadian Peanut Stew image

Make and share this Chadian Peanut Stew recipe from Food.com.

Provided by WicklewoodWench

Categories One Dish Meal

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beef, cubed
flour, for coating
5 tablespoons oil
1/2 teaspoon nutmeg
1 tablespoon chili powder
3 yellow onions, sliced
1 garlic clove, minced
1 (8 ounce) can tomato paste
salt
3 cups water
1/2 cup natural-style peanut butter

Steps:

Coat the beef cubes with flour. Set aside.
Heat 3 tablespoons oil over medium heat in a large pot. Add beef, nutmeg and chili powder. Brown the beef on all sides.
Add the onions, garlic, tomato paste, salt and water. Mix well.
Bring the stew to a boil over high heat, lower the temperature and simmer until the meat is tender and the sauce reduced, 1-2 hours.
Half an hour before serving, put the peanut butter and 2 tablespoons of oil in a small pot.
Mix and heat over medium heat for 5 minutes.
Add the peanut butter to the beef, a little bit at a time, mixing as you do that. Simmer on low heat for 20 more minutes. Serve over rice.

Nutrition Facts : Calories 1305.4, Fat 129.9, SaturatedFat 48.4, Cholesterol 149.8, Sodium 371.7, Carbohydrate 17.5, Fiber 4.3, Sugar 9.1, Protein 20.3

AFRICAN PEANUT AND SQUASH STEW

African Peanut and Squash Stew image

Make and share this African Peanut and Squash Stew recipe from Food.com.

Provided by evelynathens

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 -2 minced hot chili pepper, to your taste, seeded and chopped
1 1/2 teaspoons peeled and grated fresh ginger
1/2 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 1/2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or Buttercup)
1 1/2 cups water
1/4 cup creamy natural-style peanut butter
salt & freshly ground black pepper
1 1/2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped unsalted dry roasted peanuts

Steps:

Heat the oil in a large saucepan over medium heat.
Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
Add the squash and stir to coat with the spices.
Add 1 ¼ cup of the water and salt and pepper to taste.
Bring to a boil, then reduce the heat to low.
Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
Before serving, taste to adjust the seasonings.