Best 3 African Peanut And Squash Stew Recipes
Embark on a culinary journey to the heart of Africa with our tantalizing African peanut and squash stew. This vibrant dish is a harmonious blend of flavors and textures, featuring tender butternut squash, rich peanut butter, and an array of aromatic spices. Accompanying this main course are delectable recipes for coconut rice, a refreshing cucumber salad, and a flavorful mango salsa. Prepare to indulge in a feast that captures the essence of African cuisine, offering a delightful balance of sweet, savory, and tangy notes in every bite.
Let's cook with our recipes!
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
AFRICAN PEANUT AND SQUASH STEW
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
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.
Nutrition Facts : Calories 253.7, Fat 14.1, SaturatedFat 2.4, Sodium 190.3, Carbohydrate 27.3, Fiber 5.9, Sugar 5.8, Protein 9
WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
Tips:
- For a creamier stew, use a blender or immersion blender to purée some of the squash before adding it back to the pot.
- If you don't have peanut butter on hand, you can use roasted peanuts instead. Just blend them in a food processor until they reach a smooth consistency.
- Feel free to adjust the amount of chili powder to your taste. If you like a bit more heat, add an extra teaspoon or two.
- Serve the stew with your favorite sides, such as rice, quinoa, or bread.
Conclusion:
This African peanut and squash stew is a delicious and hearty meal that is perfect for a cold night. It is also a great way to use up leftover squash. The stew is packed with flavor, thanks to the combination of peanut butter, chili powder, and cumin. The squash adds a touch of sweetness and creaminess. This stew is sure to become a family favorite.
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