West African Groundnut Stew, also known as Maafe or Tigadegena, is a classic dish that originates from the vibrant culinary traditions of West Africa. This rich and flavorful stew showcases the harmonious fusion of aromatic spices, tender meat, and a creamy peanut sauce that is sure to tantalize your taste buds. The diverse ingredients and cooking techniques involved in preparing West African Groundnut Stew make it a culinary journey that reflects the cultural heritage and vibrant flavors of the region. From selecting the perfect blend of spices to the careful simmering of the stew, each step contributes to the captivating flavors that define this dish. Whether you're a seasoned cook looking to expand your culinary horizons or a novice seeking an introduction to West African cuisine, this article will guide you through the intricacies of preparing a delicious and authentic West African Groundnut Stew, capturing the essence of this beloved dish from the heart of the continent.
Here are our top 8 tried and tested recipes!
WEST AFRICAN PEANUT STEW
Peanuts are the star of this hearty plant-based stew that's inspired by the cuisine of West Africa. Featuring superfoods like sweet potatoes, collard greens, and millet, it uses the humble peanut two different ways: peanut butter to thicken the brothy base, and roasted and chopped, to provide a crunchy contrast to the tender vegetables.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high until shimmering. Add onion, garlic, ginger, and pepper flakes; season with salt and pepper. Cook, stirring occasionally, until golden in places, about 5 minutes. Stir in tomato paste; cook 1 minute more.
- Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Reduce heat to low, and simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape, 18 to 20 minutes. Serve stew topped with millet, peanuts, cilantro, and lime wedges.
WEST AFRICAN PEANUT SOUP
A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!
Provided by MsBindy
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions in oil until just translucent.
- Stir in the cayenne and ginger.
- Add the carrots and saute a couple more minutes.
- Mix in the potatoes and stock.
- Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
- In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
- Return the puree to the soup pot. Stir in the peanut butter until smooth.
- Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
- Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
- Add more water, stock, or tomato juice for a thinner soup.
- Serve topped with plenty of chopped scallions or chives.
WEST AFRICAN PEANUT STEW
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
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
WEST AFRICAN GROUNDNUT STEW
Make and share this West African Groundnut Stew recipe from Food.com.
Provided by Shels
Categories Stew
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.9, Cholesterol 52.8, Sodium 436.2, Carbohydrate 7.3, Fiber 1.4, Sugar 3.1, Protein 22.3
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
WEST AFRICAN GROUNDNUT STEW
English colonists gave this dish its unusual name since they called peanuts by the word 'groundnuts'.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, brown chicken in vegetable oil until golden brown, about 15 minutes. Set aside, reserve drippings.
- Add beef, onion and green pepper to drippings. Cook until beef is well browned and onion is translucent. Drain off fat.
- Stir in undrained tomatoes, salt and red pepper. Bring to a boil, reduce heat. Cover and simmer 30 minutes.
- Add chicken and simmer 20 minutes more.
- In a small saucepan, melt peanut butter over low heat. Stir into chicken mixture. Return mixture to a boil then reduce heat.
- Cover; simmer 20 minutes more. Skim off fat. Serve with mashed sweet potatoes or hot cooked rice.
Nutrition Facts : Calories 667.6, Fat 46, SaturatedFat 11.6, Cholesterol 178.6, Sodium 623.1, Carbohydrate 14.3, Fiber 4.2, Sugar 7.3, Protein 52.1
VEGETARIAN GROUNDNUT STEW
The Moosewood version of African Groundnut Stew. Serve groundnut stew on rice, and along with one of these: hard-boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts.
Provided by MsBindy
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 308, Fat 15.7, SaturatedFat 3, Sodium 860.9, Carbohydrate 37.9, Fiber 6.4, Sugar 18.1, Protein 9.1
WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)
This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.
Provided by jordanpoling
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Tips:
- Use creamy peanut butter for a richer flavor.
- Add a tablespoon of tomato paste for a deeper color and flavor.
- If you don't have a blender, you can mash the tomatoes and peanuts by hand.
- Serve with rice, couscous, or your favorite grain.
- Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
West African groundnut stew is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and vitamins, and it is also a good way to use up leftover vegetables. With its rich and flavorful sauce, this stew is sure to be a hit at your next dinner party or potluck.
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