West African Peanut Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T peanut oil (could be a different oil) 1 large onion, chopped 2 cloves garlic, minced 2 T chopped fresh ginger 1 lb chicken, breasts or thighs 1 T crushed red pepper, or to taste (that’s hot) salt and ground black pepper to taste 5 C chicken stock 3 small sweet potatoes, cut into chunks 1 (16 ounce) can chopped tomatoes, with liquid 1/4 lb collard greens or kale or cabbage, roughly chopped 1 C chunky peanut butter
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Directions: |
Directions:1) Heat the peanut oil in a large pot over medium-high heat, sear the chicken for a few min. to get a little browned flavor. 2) Remove chicken and cook onion until soft and a little brown, add garlic and ginger, cook a couple minutes more. Add the chicken stock, sweet potatoes, tomatoes, collard greens, Hot pepper flakes, and browned chicken. Bring to a boil. Reduce heat to simmer, cover partially with a lid. 3) When Chicken is done (about 10-20 min?) remove from pot and shred it off the bone. Continue cooking soup if veggies aren’t done. Then add shredded chicken back. Add some warm stock from the soup to the peanut butter to thin it out before adding peanut butter. I taste as I add Peanut butter and sometimes don’t add all of it. Season with salt and pepper. Serve over rice. |
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Personal
Notes: |
Personal
Notes: I was introduced to this one by Damien a long time ago, its been one of my staples ever since. It seems that many regions of west Africa have a version of this so there are many options for changing the ingredients. Here’s some that I have tried: Fish sauce (there is often dried fish in the authentic versions so I sometimes put a dash in) Liquid Smoke , Okra, Sweet Red Peppers, Potatoes.
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