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Category: African

Slow Cooker West African Peanut Stew with Shredded Chicken

Published by jarandhel on January 18, 2017
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Slow Cooker West African Peanut Stew with Shredded Chicken

Another tasty variation on West African Peanut Stew.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients

  • 2 cups chopped white onions
  • 1 tablespoon peanut oil
  • 1/2 teaspoon cayenne
  • 2 teaspoons powdered chinese ginger
  • 1 cup chopped carrots
  • 2 cups chopped sweet potatoes
  • 2 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 cup chopped green onions
  • 6 boneless chicken breasts

Instructions

  1. Saute the onions in the peanut oil until just translucent.
  2. Stir in the ginger paste
  3. Add the carrots and saute a couple more minutes.
  4. Pour the onions and carrots into the slow cooker.
  5. Add the sweet potatoes to the slow cooker on top of the onions and carrots.
  6. Place the chicken breasts into the slow cooker on top of the vegetable mixture.
  7. Add the vegetable stock and tomato juice to the slow cooker.
  8. Cook on high for 4 hours.
  9. Remove the chicken breasts from the slow cooker and place them on a platter.
  10. Using two forks, shred the chicken breasts.
  11. Using a potato masher, mash up the vegetables in the soup.
  12. Add the cayenne pepper to the soup.
  13. Add the peanut butter to the soup and stir until smooth.
  14. Return the shredded chicken to the soup.
  15. Serve topped with plenty of chopped green onions

Recipe Notes

Adapted from Sundays at Moosewood Restaurant

Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice

Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice

Published by jarandhel on January 7, 2017
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Slow Cooker West African Peanut Stew with Shredded Beef over Ginger Rice

A tasty variation on West African Peanut Stew.
Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings 8

Ingredients

For the stew

  • 2 cups chopped red onions
  • 1 tablespoon peanut oil
  • 1/2 teaspoon cayenne
  • 1 teaspoon fresh ginger paste
  • 1 cup carrot noodles
  • 2 cups chopped sweet potatoes
  • 4 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 cup chopped chives
  • 2.5-3 lbs rump roast

For the rice

  • 1 cup rice
  • 3/2 cups water
  • 1/2 tbsp ginger paste
  • 1 tsp sugar
  • 1 tsp salt

Instructions

For the soup

  1. Brown the rump roast in some peanut oil. Then set it aside on a platter.
  2. Saute the onions in the peanut oil until just translucent.
  3. Stir in the ginger paste
  4. Add the carrot noodles and saute a couple more minutes.
  5. Pour the onions and carrots into the slow cooker.
  6. Add the sweet potatoes to the slow cooker on top of the onions and carrots.
  7. Place the rump roast into the slow cooker on top of the vegetable mixture.
  8. Add the vegetable stock and tomato juice to the slow cooker.
  9. Cook on low for 6-7 hours.
  10. Remove the rump roast from the slow cooker and place it on a platter.
  11. Using two forks, shred the roast.
  12. Using a potato masher, mash up the vegetables in the soup.
  13. Add the cayenne pepper to the soup.
  14. Add the peanut butter to the soup and stir until smooth.
  15. Return the shredded roast beef to the soup.
  16. Cook on low for another half hour to an hour.
  17. Serve over rice and topped with plenty of chopped scallions or chives.

Recipe Notes

Adding more and different kinds of peppers to this soup can give it more heat and a more complex flavor. I play around with various sorts of red pepper and/or hot sauces. Always add these in the final hour of cooking, as they can turn bitter if cooked for a long period.

Adapted from Sundays at Moosewood Restaurant

West African Peanut Soup

Published by jarandhel on March 20, 2015
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West African Peanut Soup

A delicious, spicy West African peanut soup.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Nancy Lazarus

Ingredients

  • 2 cups chopped onions
  • 1 tablespoon peanut or vegetable oil
  • 1/2 teaspoon cayenne or other ground dried chiles or to taste
  • 1 teaspoon grated peeled fresh ginger root
  • 1 cup chopped carrots
  • 2 cups chopped sweet potatoes up to 1 cup white potatoes can be substituted
  • 4 cups vegetable stock or water
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 tablespoon sugar optional
  • 1 cup chopped scallions or chives

Instructions

  1. Saute the onions in the oil until just translucent.
  2. Stir in the cayenne and fresh ginger.
  3. Add the carrots and saute a couple more minutes.
  4. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
  5. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot.
  6. Stir in the peanut butter until smooth.
  7. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.
  8. Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
  9. Add more water, stock, or tomato juice for a thinner soup.
  10. Serve topped with plenty of chopped scallions or chives.

Recipe Notes

If you don't have a blender of sufficient size, or you desire a thicker soup, you can use a potato masher on the soup in the pot rather than pureeing the vegetables.
The last time I made this I used a bit of cayenne, a bit of chili powder, a bit of Louisiana Hot Sauce and a bit of Siracha. The mixture gave it a very good, slow-building heat.

Adapted from Sundays at Moosewood Restaurant