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
PEANUT AND TOMATO STEW
A vegan main meal that is quite filling. Serve with noodles, white or brown rice.
Provided by KRISTAB
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat. Saute white and red onion, garlic, bell pepper and peanuts for 2 to 3 minutes. Stir in tomatoes, water, onion salt, garlic salt and cayenne pepper; bring to a boil. Reduce heat to low and simmer at least 30 minutes; simmering for 1 1/2 hours is optimal.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 14 g, Fat 7.9 g, Fiber 3.1 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 362.5 mg, Sugar 6.4 g
MAFE (PEANUT BUTTER STEW)
Mafe is a Senegalese classic. It is also an entrant into the peanut stew sweepstakes that could be held for dishes from all over the continent. Here the meat of choice is lamb, but mafe could also be prepared from beef or chicken. Traditionally the stew is served with white rice.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
- In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.
WEST AFRICAN PEANUT STEW
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
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.
AFRICAN PEANUT BUTTER STEW
Once, when I was visiting Paris, my friend Emile from Gabon, Africa, made this dish for me. I was amazed that cooking with peanut butter could be so good.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
- Scatter the onion in the pot.
- Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
- Place the chicken on the rice. Add the bell pepper.
- In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut butter until the peanut butter dissolves. Pour over the chicken.
- Layer in the tomatoes, sweet potato, and spinach.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Use coconut milk instead of milk. Substituting soy or rice milk is also always acceptable in a Glorious One-Pot Meal.
- Substitute a minced jalapeño chile instead of the cayenne. Or use four shakes of red pepper flakes.
- Shrimp and/or scallops instead of, or along with, the chicken taste great, too. Or try tofu (use extra-firm cubes).
- Use sweet or white potatoes instead of rice.
- Calories: 426
- Protein: 27g
- Carbohydrates: 33g
- Fat: 15g
- Cholesterol: 39mg
- Sodium: 626mg
- Fiber: 9g
BOLLA'S PEANUT STEW
When I was in college a friend of mine taught me how to make this. He was from "The Gambia" and told me they make it there with either fish or chicken. I have only made it with chicken and every time I serve it to someone new they ask for 2 things. First they want seconds and second they want the recipe. I did see a very close recipe to this printed about 5 years after Bolla taught me. It appeared in Betty Crocker's recipe cards. Enjoy
Provided by Debby H
Categories Stew
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, saute the pepper and onions in oil until tender.
- While sauteing the veggies, in a medium bowl blend the tomato paste, peanut butter, broth and seasonings (if making the broth from bouillon, stir the broth into the mix when it is hot because it helps to melt the peanut butter).
- Add broth mixture and chicken to the onion and pepper still in the skillet.
- Cook and stir over LOW heat until heated through.
- Serve over rice.
Nutrition Facts : Calories 733.2, Fat 17.1, SaturatedFat 3.4, Sodium 1016.9, Carbohydrate 126, Fiber 7.1, Sugar 7, Protein 18.7
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