Best 4 West African Groundnut Stew Moosewood Recipes

In the vibrant culinary landscape of West Africa, a dish that reigns supreme is the aromatic and delectable Groundnut Stew. This savory stew, also known as Maafe or Tigadegena, is a symphony of flavors, textures, and vibrant colors that embodies the essence of West African cuisine. Its rich, nutty flavor profile comes from the abundance of groundnuts (peanuts) that are slow-cooked with an array of aromatic spices, fresh vegetables, and tender meat. Whether you prefer the hearty beef version, the succulent chicken variation, or the delectable vegetarian option, each Groundnut Stew recipe in this article promises an unforgettable culinary experience. Dive into the depths of West African flavors and embark on a journey of taste that will leave your palate tantalized and your soul satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

WEST AFRICAN PEANUT STEW

West African Peanut Stew image

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

Ingredients

2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 chicken bouillon cubes
One 14.5-ounce can tomato sauce
1 teaspoon tomato paste
1 1/2 cups all-natural peanut butter
1 Scotch bonnet pepper, sliced and seeds removed
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems removed, leaves sliced
Hot cooked rice, for serving, optional

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 PEANUT STEW

West African Peanut Stew image

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

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced garlic
1 tablespoon minced ginger (from a 1-inch piece)
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 bunch collard greens (12 ounces), stems removed, cut into 2-inch pieces (4 cups)
1 sweet potato, peeled and cut into 1-inch pieces
1/2 cup creamy natural peanut butter
4 cups low-sodium chicken or vegetable broth
Steamed millet, chopped roasted peanuts, cilantro, and lime wedges, for serving

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 STEW

West African Peanut Stew image

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

Ingredients

2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
¼ pound collard greens, roughly chopped
1 cup chunky peanut butter

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

West African Groundnut Stew image

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

Ingredients

3 tablespoons cooking oil
2 lbs boneless skinless chicken, cut in cubes
2 tablespoons flour
1/2 teaspoon ground nutmeg
1 tablespoon chili powder
2 onions, chopped fine
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1/2 cup water
1 dash hot pepper sauce (optional)
1 teaspoon salt
1 cup boiling water
1 cup reduced-fat peanut butter
4 cups assorted chopped vegetables, such as zucchini,mushrooms and peppers

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stew.
Don't be afraid to experiment with different spices. The recipe provided is a good starting point, but you can adjust the spices to your own taste.
Cook the stew low and slow. This will allow the flavors to meld and develop.
Serve the stew with your favorite sides. Rice, couscous, or quinoa are all good options.

Conclusion:

West African groundnut stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, making it a great option for busy weeknights. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed.