West African Peanut Stew Recipe
#stew #peanut #recipe
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West African Peanut Stew #shorts #peanut #stew #african #africanfood #food #foodie #recipe #cooking
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Ghana fufu & groundnut soup #ghanafood #fufu #peanutbutter #short
Mama’s Quick Tasty Groundnut and Egg Stew. Cook With Us!
Mama's simple and quick; what we call shabbo shabbo groundnut and egg stew will make you really appreciate the simple things in this life. It pairs well with ampesi, rice and eba. You're bound to fall in love with this. Also I hope you enjoy the sounds of nature and cooking in this video❤️
Ingredients:
8 Roma tomatoes
1 large onion
2 habanero peppers
4 cloves garlic
3 pieces grilled mackerel
½ cup palm oil
1 cup roasted peanuts
5 eggs
How to make Ghana chicken Peanut butter / groundnut Soup with a twist
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INGREDIENTS:
* 1 whole hen 3 Lbs (butchered and cleaned)
* Marinate chicken with tbsp salt or to taste, 1 tbsp vegetable bouillon, 1/2 tsp white pepper, 1/4 tsp aniseed, 1 tbsp Ginger garlic paste, 1 scotch bonnet chili, 1 large onion chopped, 4 basil leaves bruised.
* Boil the following vegetables: 2 Roma tomatoes, 1/2 large onion, thumb size ginger, half medium size aubergine, 1 red, and green bell pepper, 1 habanero chili, 4 more Basil leaves, 1/2 L water.
* 1 cup peanut butter dissolved into 1/2 L water
* Caramelize in some cooking oil, other 1/2 of onion, thumb size ginger, 3 cloves garlic, all sliced. Then grind all with 1/2 thumb size fresh ginger, and add to soup when oil resurfaces, or toward end of cooking.
* Give or take 1 cup water for rinsing strainer, and/or for attaining desired soup consistency.
*** total cooking time 1 hr 15 mins ***
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Peanut Stew
PEANUT STEW.
2 onions, chopped
5 garlic cloves, chopped
1 tbsp ginger, chopped
1 tbsp tomato paste
300g chopped tomatoes
2 veg stock cubes + 600ml water
200g peanut butter, smooth
1 scotch bonnet pepper, whole & pierced
1 sweet potato, chopped
4 carrots, chopped
1 red pepper, chopped
1 courgette, chopped
1 chayote (cho cho), chopped
10 okra, chopped
100g spinach
Sea salt
Black pepper
Chopped peanuts, toasted.
1 Heat a deep saucepan with oil and add onions, garlic and ginger. Cook for a few minutes until onions are soft. Stir in tomato paste, chopped tomatoes, crumbled stock cubes and mix together for a further few minutes before adding the water. Simmer on a medium heat for 10 minutes.
2 Stir in the peanut butter until it is fully combined into the mixture. Add the sweet potato, carrots, red pepper, courgette, chayote and scotch bonnet. Cover the pan and leave to stew for 45 minutes - 1 hour on a low heat until thickened. Stir occasionally.
3 Add the okra and spinach, and cook for a further 15 minutes.
4 Remove the scotch bonnet pepper and add salt and pepper to taste. Allow to cool before serving and top with toasted peanuts.
I served mine with some fried plantain + tomato and pepper rice. I’ve lost count of how many times I’ve had this dish over the past week ????????????????????
120+ recipes available at rgvegan.co.uk