Kardea's one-pot West African Peanut Stew is packed with hearty veggies and chicken that's so tender it falls straight off the bone!
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Kardea Brown shares down-home, Southern dishes 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 found out to prepare in her grandmother's kitchen. These days, she takes generations of household 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
DISH COURTESY OF KARDEA BROWN
Level: Easy
Overall: 1 hr 20 min
Active: 40 minutes
Yield: 6 to 8 portions
Deselect All
2 tablespoons peanut or canola oil
1 large fryer chicken, cut into stewing pieces
Kosher salt and freshly ground black pepper
1 big 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 natural peanut butter
1 Scotch bonnet pepper, sliced and seeds eliminated
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Roma tomatoes, diced
1 small bunch collard greens, stems eliminated, leaves sliced
Hot cooked rice, for serving, optional
Instructions
Heat the oil in a big Dutch oven till hot. Spray the chicken pieces with salt and pepper and cook till 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 up until the onions are clear, 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. Give a boil; reduce the heat and let simmer 10 to 12 minutes.
Add the sweet potatoes, tomatoes and collard greens. Cover and simmer till the potatoes are quickly 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 utilizing.
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Kardea Brown's West African Peanut Stew|Delicious Miss Brown|Food Network.
Good advice on cutting hot peppers! When I was quite young I cut up a load of habaneros and forgot and later used the boys room.. yea not good =
Anyway can’t wait to try this recipe.. love peanuts with my current diet.
Serve this with some rice!
Thank you, there used to be a local West African restaurant where I live that closed in 2020 during lock down. I am definitely going to try this.
Thanks for the new Queen of the South, Miss Kardea Brown! And I’m from the Midwest as I knew it!
As a longtime scriber to your channel, I have been out of the YouTube game for over year. That being said I spent extensive time in West Africa, and I really enjoyed the spicy food recipes that are cooked in that region of Africa. This West African peanut stew looks oh so yummy. Definitely need to get this recipe a try. Take care now. And keep up the good work!
raw peanuts cook up soft like pinto beans. throwing roasted peanuts into a pot will not get you the same soup
This Looks Amazingly Delicious 😋 😍 👌
Wow so delicious
Awesome. What do they use in Africa for tomato paste and sauce?
Same, but instead of vegetable oil palm oil would used.
I have had ground nut soup made by my friend from Sierra Leone West Africa. I is delicious and has that kick of spice. Thanks for sharing!!
LOVE this dish
I want a big bowl of this 😊
Looks delicious will make this!!
Выглядит очень вкусно… Спасибо что делитесь рецептами.. 👍👍Looks very tasty… Thanks for sharing the recipes.. 👍👍
Very nice sharing ❤
Hello! Thank you for spotting the light on this staple dish – I’m from Ivory Coast from the #Bété tribe which is the same as people from #Liberia they speak English, we speak French but our African language is the same. For the sauce, we eat the sauce on top of white rice and we don’t add the veggies inside the sauce, they would be baked separately!
Most importantly, you should remove your chicken stock cubes and use “Kub or” cubes (2 of them) by a brand called Maggi and you will get the real African taste. It is a veggie stock with that #Umami flavor. Also, don’t cut the spicey pepper, buy it, rince it, then put it whole about 10min before the end. Once cooked you can serve it in the “adult” dish and leave the children’s dish pepper free. No matter what you do don’t pierce it or smash it. Thank you again as this is the greatest dish on earth! 😂
One thing i have discovered is that washing your hands does NOT remove all the capsaicin oil. Don’t ask me how i know, just say that it’s never a good idea to chop peppers with a full bladder… ^-^
Serious question here. Do peanuts grow in Africa? Or was this stew an adoption of new ingredients (peanuts) into a classic dish from the old country? I honestly would like to know.
Oddly, sweet potatoes, tomatoes, chili peppers, peanuts and tomatoes all have their origins in the Americas….I’m sure they’re all grown worldwide, now.
This looks delicious and I will definitely be getting the recipe sometime because I love spicy food
Looks good!