Let's embark on a culinary adventure to discover the taste of sweet potato and peanut stew, a dish that harmoniously blends the earthy sweetness of potatoes with the nutty richness of peanuts. This satisfying stew is a tribute to the diverse flavors of African cuisine, embodying the perfect balance between sweet, savory, and spicy. In this comprehensive guide, we'll unveil the secrets of creating an exceptional sweet potato and peanut stew that's not only bursting with flavor but also rich in nutrients.
Let's cook with our recipes!
CHICKEN AND SWEET POTATO PEANUT STEW
A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Season chicken with 1/2 teaspoon of the salt.
- In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
- Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g
AFRICAN SWEET POTATO AND PEANUT STEW
If you've never had a dish that combined sweet potatoes and peanuts, you're in for a treat. Even people who claim not to like sweet potatoes enjoy this stew. Serve over rice or couscous.
Provided by JessXU00
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Heat olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
- 2. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.
- 3. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into pot.
- 4. Taste and adjust seasonings. Sprinkle with chopped peanuts and serve.
SWEET POTATO AND PEANUT STEW
This recipe makes me feel good. It's very different. There a number of steps, so you can't just put it on the stove and leave it, but the results make it worthwhile. Can be made with ground turkey or vegetarian, and it's dairy-free.
Provided by ChollaCat
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
- Season turkey mixture with ginger and red pepper flakes.
- Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
- Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
- Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
- Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
- Serve stew spooned over couscous.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 58.5 g, Cholesterol 55.8 mg, Fat 21.5 g, Fiber 6.4 g, Protein 28.1 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 5.7 g
SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE
I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.
Provided by Mia in Germany
Categories One Dish Meal
Time 40m
Yield 3 , 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chicken breasts with one shallot in 1 cup salted water until done.
- Shred the chicken breasts, put back into broth and set aside.
- Chop the second shallot, garlic clove and ginger finely.
- Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
- In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
- Add sliced sweet potato, fry until lightly browned, about 10 minutes.
- Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
- Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
- As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
- Mix well, let simmer for another minute and serve immediately.
Tips:
- To save time, use pre-cooked sweet potatoes or canned sweet potato puree.
- If you don't have peanut butter, you can use another nut butter, such as almond butter or cashew butter.
- Feel free to add other vegetables to the stew, such as carrots, celery, or bell peppers.
- If you want a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
- Serve the stew with rice, quinoa, or bread.
Conclusion:
This sweet potato and peanut stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover sweet potatoes. The stew is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.
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