Vegetarian Groundnut Stew Recipes

Steps:

• Saute onions in the oil for about 10 minutes.
• Stir in the cayenne and garlic and saute for a couple more minutes.
• Add the cabbage and sweet potatoes and saute, 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.

Steps:

• Preheat oven to 375 degrees. Combine cauliflower, 2 tablespoons oil and 1 teaspoon salt and toss. Spread on parchment-covered baking sheet and roast until the cauliflower begins to brown, about 25 minutes, turning pieces every 10 minutes. Set aside to cool.
• Heat remaining oil in a 4-quart saucepan over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic, ginger and pepper flakes and sauté for 5 minutes. Add the yucca, tomatoes, carrots, celery and soy sauce, and cook, uncovered, until tomatoes are reduced, about 5 minutes, stirring occasionally. Stir in two cups of water, cover and bring to a boil over medium heat. Reduce heat and simmer partly covered for 10 minutes. Add the squash, sweet potato and 1 teaspoon salt and mix. Cover and cook for 15 minutes.
• Add the roasted cauliflower and peanut butter to the stew and mix. Cook until heated through, about 5 minutes, stirring frequently. Stir in the ginger juice, scallion, cilantro and cayenne. Taste for seasoning. Stir in a little water if needed to make a nice coating sauce. Pour stew into a large bowl and sprinkle with peanuts and cilantro. Arrange bowl on a platter surrounded by greens and serve.

Steps:

• Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
• Serve over rice or other starch.
• Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.

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.

Steps:

• In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
• In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
• Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
• Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
• Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.

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.