Best 6 African Groundnut Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to West Africa with our tantalizing African Groundnut Stew, a symphony of flavors that will delight your taste buds. This hearty and comforting stew is a staple in many African countries, particularly in regions like Senegal, Gambia, Mali, and Nigeria. Also known as Maafe or Tigadegena, this dish showcases the vibrant flavors of Africa, with a rich peanut sauce that forms the heart of the stew. Our article features a collection of authentic recipes that capture the essence of this beloved dish. Whether you prefer a traditional version or a more contemporary take, we have something for every palate. So, gather your ingredients, fire up your stove, and prepare to relish the captivating flavors of African Groundnut Stew.

Here are our top 6 tried and tested recipes!

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)



West African Groundnut Stew (Moosewood) image

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

2 cups chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon garlic, pressed
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple juice or 1 cup apricot juice
1 teaspoon salt
1 teaspoon grated peeled gingerroot, fresh
1 tablespoon chopped cilantro, fresh (optional)
2 chopped tomatoes
1 1/2-2 cups chopped okra
1/2 cup natural-style peanut butter

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.

WEST AFRICAN GROUNDNUT STEW (MAFE)



West African Groundnut Stew (Mafe) image

This is a yummy spicy stew, popular in Western Africa, particularly Senegal, Gambia, Mali and the Ivory Coast. Traditionally, it's made with black-eyed peas, but you can sub stew meat (usually chicken or beef) if you like! I was a little bit uncertain about the peanut butter, but it balanced the spiciness really well and gave the stew a creamy texture.

Provided by Stephanie Z.

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 21

1/2 cup peanut butter
1/4 cup water
1 medium onion, chopped
1 green pepper, chopped
1 (15 ounce) can black-eyed peas or 16 ounces lean stew meat
1/2 cup peanuts
2 -3 cups beef stock or 2 -3 cups water
2 (14 1/2 ounce) cans diced tomatoes
6 ounces tomato paste
1 cup winter squash or 1 cup eggplant, 1/2-inch cubed
1 cup carrot, 1/2-inch cubed
1 cup turnip, 1/2-inch cubed
1 cup celery root, 1/2-inch cubed
2 sweet potatoes, 1/2-inch cubed
1 medium zucchini, sliced 1/4-inch thick
1 teaspoon thyme
2 teaspoons ground ginger
1 teaspoon chili powder
salt and pepper, to taste
3 cups cooked brown rice (optional)
3 bananas (optional) or 1 pineapple, sliced (optional)

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.

AFRICAN SPINACH AND GROUNDNUT STEW (AKA PEANUT, KENYA/TANZANIA)



African Spinach and Groundnut Stew (Aka Peanut, Kenya/Tanzania) image

This is from "Best of Regional African Cooking". The original calls for 1/2 c. finely ground unsalted peanuts. That's too much work, so I substituted peanut butter. This is a very thick, rich vegetable side. It is not a stew like we think of stews in the US. My husband liked it, and it is the only spinach dish he will eat.

Provided by Debbie R.

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 onion, chopped
1 chili pepper, chopped
1 tablespoon oil
1/2 cup peanut butter
1 cup light coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt

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-STYLE CHICKEN AND GROUNDNUT STEW



West African-Style Chicken and Groundnut Stew image

Soooo delicious during cold months! It's my personal favorite "comfort food!" The curry and "ground nut" (sugarless, unsalted peanut butter) combine to make a savory dish!

Provided by Cecilia Myers

Categories     Chicken

Number Of Ingredients 12

2 Tbsp olive oil
9 chicken thighs (about 3 lbs.)
2 medium onions, chopped
2 clove garlic, minced
1 tsp curry powder
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp cayenne pepper, or more to taste
3 c chicken broth, homade or canned
2 can(s) (8 oz cans) tomato sauce
3/4 c unsalted, sugarless peanut butter

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.

CLAY POT AFRICAN GROUNDNUT STEW



Clay Pot African Groundnut Stew image

This is based on a recipe from The Best of Clay Pot Cooking cookbook. The intro says, "In Africa, peanuts are called groundnuts and are often pounded to a paste and used in soups, stews, and sauces. Here, peanut butter, tomatoes, and spices combine to make a creamy, rich sauce for this beef stew. Serve it with steamed collard greens or kale or a leafy green salad."

Provided by mersaydees

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons canola oil
2 lbs lean beef chuck, cut into 1 1/2-inch cubes
1/2 cup beef broth or 1/2 cup water
1 medium onion, chopped
1 small green bell pepper, seeded & chopped
2 garlic cloves, minced
1 1/2 inches fresh ginger, peeled & minced
1/2 cup natural-style peanut butter, smooth-style
4 -5 canned plum tomatoes, with juice, chopped, plus enough of their juice to make 1 cup
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1 pinch hot pepper flakes
1 lemon, juice of

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.

AFRICAN GROUNDNUT STEW



AFRICAN GROUNDNUT STEW image

Categories     Soup/Stew     Boil

Yield 8 1 cup servings

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
1 medium red onion, finely chopped
1 medium green bell pepper, finely chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 tablespoons minced, peeled fresh ginger
1 tablespoon curry powder
1 cup tomato sauce
1 bay leaf
4 cups fat-free, low-sodium chicken broth
3 tablespoons creamy or crunchy natural almond butter
1 and 1/2 cups cooked dried soybeans, drained and rinsed
1/4 cup chopped fresh cilantro
1/2 pound baby spinish leaves, torn into bite-sized pieces
salt and pepper to taste

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.

Tips:

  • For a richer flavor, use a combination of peanut butter and ground peanuts.
  • If you don't have peanut butter, you can use a cup of ground roasted peanuts.
  • To make the stew spicier, add a teaspoon or two of chili powder or cayenne pepper.
  • If you don't have tomato paste, you can use a cup of crushed tomatoes.
  • Serve the stew with rice, potatoes, or bread.

Conclusion:

African groundnut stew is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins, and it is also relatively easy to make. With a few simple ingredients and a little bit of time, you can create a delicious and authentic African groundnut stew that will impress your friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #beef     #african     #easy     #dietary     #low-carb     #ground-beef     #low-in-something     #meat

Related Topics