Ghanaian (Groundnut) Peanut Stew
Try this Ghanaian (Groundnut) Peanut Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 bay leaves
- 1 onion, chopped
- 3 cloves garlic minced
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- 1 tsp. smoked paprika
- fresh cilantro for serving
- 3 tb. coconut oil (or substitute palm oil or other n
- 1/2 inch fresh ginger minced
- 2 small chili peppers minced
- 1 ~14 oz. can crushed tomatoes (or use fresh if they
- 2 tb. tomato paste
- water or vegetable broth - about 3 cups more or less according to how thick of a soup you like
- 1/2 c. natural peanut butter (no sugar added i prefer chunky)
- 1 cooked butternut squash cubed, mashed or pureed
- 1 sprig rosemary (or 1/2 tsp dried rosemary)
- 1 large sprig fresh thyme (or 1/2 tsp dried thyme)
- 2 tb. vinegar (any type should work)
- cayenne pepper freshly ground black pepper, and salt to taste
- fufu for serving (see recipe in the post above)
- Carbohydrate 33.0094463197533 g
- Cholesterol 0 mg
- Fat 0.14532 g
- Fiber 0.504599982261658 g
- Protein 0.66372 g
- Saturated Fat 0.03537 g
- Serving Size 1 1 recipe (39g)
- Sodium 1.806 mg
- Sugar 32.5048463374917 g
- Trans Fat 0.03939 g
- Calories 130 calories
Warm the oil in a large saucepan. When shimmering, add the onion, garlic, ginger, and chilis, and cook on medium heat until softened, about 5 minutes.Add the rest of the ingredients except for the cayenne, black pepper and salt, stir well, and bring to a boil. Reduce heat to a simmer. Cook for 20 minutes, stirring occasionally.Remove the bay leaves and fresh herbs. Season with cayenne pepper, black pepper, and salt to taste (and more of the other spices as well, if desired). This soup should be salted rather aggressively if you are serving it with fufu, which isn't salted at all.
