Best 3 Ww Senegalese Peanut Stew With Spinach And Sweet Potatoes Recipes

Tantalize your taste buds with a culinary journey to West Africa with this authentic Senegalese Peanut Stew. Bursting with vibrant flavors, this hearty stew is a delightful symphony of textures and spices. Succulent chicken or tender lamb simmers in a rich, creamy peanut sauce infused with aromatic onions, garlic, and ginger. Sweet potatoes and spinach add a vibrant medley of colors and flavors, while a hint of chili brings a subtle warmth. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian version and a slow-cooker adaptation for effortless meal preparation. Embark on this culinary adventure and savor the delectable tastes of Senegal.

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

WW SENEGALESE PEANUT STEW WITH SPINACH AND SWEET POTATOES

Ww Senegalese Peanut Stew With Spinach and Sweet Potatoes image

This simple recipe has earned rave reviews from Weight Watchers...It pairs cayenne with peanut butter to make a comforting winter warmer. It is vegetarian and as written is 5 WW Points Plus

Provided by CaliforniaJan

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 spray(s) cooking spray
2 medium onions, roughly chopped
1 medium green pepper, cored and roughly chopped
1/2 lb sweet potato, peeled and chopped into 1/2-inch cubes
2 medium carrots, peeled and thinly sliced
2 cloves garlic cloves, minced (medium)
2 tablespoons gingerroot, fresh, minced
1/2 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
4 cups vegetable broth, reduced-sodium
6 tablespoons peanut butter, natural, creamy-variety
8 cups spinach, leaves, stemmed, packed, chopped

Steps:

Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

PEANUT STEW WITH SPINACH AND SWEET POTATOES

Peanut Stew with Spinach and Sweet Potatoes image

This African stew pairs cayenne with peanut butter to make a comforting winter warmer.

Categories Dinner,Lunch

Time 1h11m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 spray(s) Olive oil cooking spray
2 medium Uncooked onion(s) roughly chopped
1 medium Green pepper(s) cored and roughly chopped
0.5 pound(s) Uncooked sweet potato(es) peeled and chopped into 1/2-inch cubes
2 medium Uncooked carrot(s) peeled and thinly sliced
2 clove(s), large Garlic clove(s) minced
2 tbsp(s) Ginger root fresh, minced
0.5 tsp(s) Ground cloves
0.5 tsp(s) Table salt
0.25 tsp(s) Cayenne pepper
4 cup(s) Vegetable broth reduced-sodium
6 tbsp(s) Reduced sodium peanut butter natural, creamy variety
8 cup(s) Fresh spinach leaves, stemmed, packed, chopped

Steps:

Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

Nutrition Facts : Calories 120 kcal

MARK BITTMAN'S SENEGALESE PEANUT SOUP

Mark Bittman's Senegalese Peanut Soup image

Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.

Provided by Karen in MA

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup shelled roasted peanuts
2 tablespoons peanut oil
1 medium red onion, halved and thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 pinch cayenne (more or less to taste)
salt
fresh ground black pepper
6 cups vegetable stock or 6 cups water
2 (1/2 lb) sweet potatoes or 2 yams, peeled and cut into thick slices
8 -12 plum tomatoes, cored and halved (canned are fine, drain and reserve liquid for another use)
1/2 lb collard greens or 1/2 lb kale, washed thoroughly and cut into wide ribbons
1/4 cup chunky peanut butter

Steps:

Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.

Tips:

To save time, use pre-chopped vegetables or frozen spinach.
If you don't have sweet potatoes, you can use butternut squash or carrots instead.
For a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
Serve the stew with rice, quinoa, or your favorite grain.
To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

This Senegalese peanut stew is a delicious and hearty dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this peanut stew a try.