Best 20 African Stew Recipes

WEST AFRICAN PEANUT STEW

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.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

AFRICAN SWEET POTATO STEW

Steps:

• Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
• Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

WEST AFRICAN CHICKEN STEW

Steps:

• Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside., In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer., Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through., Serve with rice if desired. Sprinkle with remaining thyme.

WEST AFRICAN PEANUT STEW WITH SWEET POTATO & SPINACH

Steps:

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

WEST AFRICAN PEANUT STEW

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.

AFRICAN CHICKEN STEW

Steps:

• In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
• Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

VEGAN AFRICAN SWEET POTATO STEW

Steps:

• Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
• Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
• Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
• Serve hot; makes 6 very hearty servings.

WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)

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.

AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
• For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.

AFRICAN STEW

Steps:

• Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
• Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
• Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.

NORTH AFRICAN CHICKEN AND SPINACH STEW

Steps:

• PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
• REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
• TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
• MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
• MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
• SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

AFRICAN POTATO STEW

Steps:

• Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
• Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
• Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
• When mixture comes to a boil, add 1 teaspoon of salt, stir, & reduce the heat to low, simmering the stew, uncovered, for 5 minutes, while stirring occasionally.
• Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
• Season the stew with the vinegar,more salt & the pepper, adding more water if the stew is too dry. Serve hot!

AFRICAN SWEET POTATO AND PEANUT STEW

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.

AFRICAN PORK AND PEANUT STEW

Steps:

• In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
• Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
• Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
• Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.

AFRICAN FISH STEW

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add seafood stock and tomato paste. Add bok choy, garlic, gumbo file, salt, pepper, and saffron; cook and stir until well incorporated, about 5 minutes. Add tilapia. Let simmer until flavors blend and fish flakes easily with a fork, 15 to 20 minutes.

AFRICAN SPINACH AND PEANUT BUTTER STEW

Steps:

• Slice the onions and fry in oil until soft.
• Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
• Wash, trim and chop the spinach coarsely.
• Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
• Thin the peanut butter with hot water to make a smooth paste.
• Add to the stew.
• Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
• Serve over steamed rice, polenta, or mashed potatoes, in fact, you could eat it with anything, really!

AFRICAN CHICKEN AND PEANUT STEW

Steps:

• In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
• Add chicken, cook til opaque.
• Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
• Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
• Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
• When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
• Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
• Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
• I like to serve this stew over hearty brown rice. Healthy and delicious!

SPICY AFRICAN CHICKEN AND ALMOND STEW

Steps:

• Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
• Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
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AFRICAN-STYLE OXTAIL STEW

Steps:

• Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
• Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
• Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.