Kardea Brown's West African Peanut Stew | Delicious Miss Brown | Food Network
Kardea's one-pot West African Peanut Stew is loaded with hearty veggies and chicken that’s so tender it falls right off the bone!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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West African Peanut Stew
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 20 min
Active: 40 min
Yield: 6 to 8 servings
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2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 chicken bouillon cubes
One 14.5-ounce can tomato sauce
1 teaspoon tomato paste
1 1/2 cups all-natural peanut butter
1 Scotch bonnet pepper, sliced and seeds removed
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems removed, leaves sliced
Hot cooked rice, for serving, optional
Directions
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.
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Kardea Brown's West African Peanut Stew | Delicious Miss Brown | Food Network
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Like Peanut Butter? You’re going to love this peanut butter soup recipe. This soup is not only easy to make but incredibly delicious! Y
Get the detailed written recipe Here
Ingredients
For the sauce
2 habanero pepper (use 1 or 1/2 for less heat)
2 large plum Tomatoes
1 onion (divided)
1-inch ginger root
3 cloves garlic
For the Chicken
2lb chicken thighs
2 tsp paprika
cayenne pepper to taste
salt and pepper to taste
For the peanut stew
6 tbsp oil
remaining half onion - sliced
1 tbsp Tomato paste
2 bay leaves
1 tsp thyme
2 tsp bouillon powder or 2 cubes
1/2 cup unsweetened Peanut butter
Salt and pepper to taste
2 to 3 cups chicken stock
handful of spinach (optional)
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Hello everyone, thank you for watching the video. Groundnut Stew is a common Stew in Uganda and Africa. If cooked well, you can have it every single day without opting for something else.
Misen non stick frying pan
10 piece searsmart anodized ceramic nonstick pan
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AFRICAN CHICKEN PEANUT STEW || Groundnut Soup
African Chicken Peanut Stew is a very easy dinner recipe that is ready in 30 minutes. It is perfect with rice or any side dish you like!
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INGREDIENTS FOR AFRICAN CHICKEN PEANUT STEW
2 pounds boneless skinless chicken thighs
1 tablespoon minced garlic
1 inch ginger root, peeled and grated or 2 teaspoons ginger paste
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons olive oil
1 cup diced onion from about 1 medium onion
1 tablespoon tomato paste
3 cups water, divided
2 stock cubes (Maggi) About 4g per cube
3/4 cup natural peanut butter
4 oz mushrooms, sliced
1/4-1/2 cup frozen spinach thawed and squeezed to remove excess water
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