african food

<p>This delicious vegan and gluten-free stew is made of pantry staples. It's hearty enough to hold-up on its own, or serve it with rice or quinoa and get more servings out of it.</p>

Vegan African Peanut Stew with Sweet Potatoes

olive oil

onion,

garlic, finely minced

ginger

tsp crushed red chili pepper

tomatoes

peanut butter (or almond butter

tsp dried coriander (optional)

vegetable broth (or water)

sweet potato (about 1 lb), peeled and diced

kidney

½ cups frozen peas (or frozen/canned corn)

hearty leafy greens (spinach, arugula, kale, collard)

Salt and pepper

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

Hi Angela,

Yes, canned black beans are extremely hard to find! They do sell them at Harris Farm Markets at Broadway Shopping Centre and i've heard that Fiji Market on King Street in Newtown also sells them.

I've never made something like this with the PB, but wow, this recipe totally surprised me! I doubled it, included the black beans (as they are easy to find in the US) and added lots of spinach and a whole bag of frozen peas to the mix. I was going to make quinoa to serve it over but it's perfect without. And this was such an easy meal to make! Thanks for the delicious recipe!

This was so delicious and easy to make! I didn't see when to add the ginger, so I just used my best judgement. Maybe I missed it?

This was delicious. I used a combination dried black beans and dried kidney beans. Will definitely make this again and shared this recipe with our Facebook fans as well. Thank you, Angela.

I made this for dinner tonight and it was so amazingly delicious! The only changes I made were to replace half of the peas with okra and to add millet.  I used 1 cup of millet and an extra 3 cups of water to cook the millet (added when the sweet potatoes were put in).

Thanks for another wonderful recipe. (:

Another Masterpiece. I really loved the sauce and the multi-level taste - the subtlety of the chilli. My bf's also in love with it.

I didn't have spinach but I added rice on the side + sprinkled a bit of lime. Super yummy. 

You are making my vegan cooking life really interesting &amp; way easier :))) Thanks!

I just wanted you to know how much I love your website and  I loved this recipe.  I made a batch of it up and even my non-veggie husband loved it.  I made a big batch of this and put it in freezer containers and grab for a quick lunch at work.  It tastes just as amazing from the freezer state than it did on the day I made it!  This has to be my all time favorite recipe.  I also loved the mexican quinoa casserole dish that you had on here.  I also freeze that. Since I'm the only vegetarian in the family I'm learning to fill my freezer full of meals for just me, and I am finding that my hubby is raiding my meals because they taste so good.  Thanks so much for all you do!  I really appreciate you!!!  Not to mention I have several cookbooks and I keep coming to this site as I know it's good stuff.. we must have the same taste preferences.. numminess!!

Just made this and I love it. I used stewed tomatos since it is what I had on hand and actual red chili peppers. I also added 2 t yellow curry and it made it soooo good.

Thanks for a delicious recipe. I cooked this today and shredded some coconut over the dish before serving :) Great stuff and super easy!

Hi Angela! I just found your web site while looking for a recipe for peanut stew. I'm making it right now and I can't stop myself from tasting and tasting (it's got another 5-10 minutes and then we're eating!! 

Thanks so much. This web site is AMAZING.

This recipe is simply wonderful. Today is the typical damp winter day in New York City and this is the perfect meal to make it all seem so much better. 

Thank you so much for sharing this.

Bob

A healthy, tasty &amp; very appetizing dinner, A big bowl for me, please! xx

Thank you for a unique and yummy recipe! I made this stew a while ago when I was iced in due to polar vortex madness. I went online searching for a soup I could make with the ingredients I had on hand, and this is what I found. 
I made a couple of modifications- I was really craving an extremely thick, rich, hearty stew after being out in the snow with my dogs all morning, so I tripled the amount of peanut butter and used a can of kidney beans and a can of black beans. It was delicious and filling, but next time I make it I'll try following the recipe exactly.
I really like your site- lots of recipes I'm planning to try. Tonight's dinner is going to be broccoli and potato soup!

Okay, so something came up ad I couldn't make it when I wanted to; however, I just made it tonight and it came out great. Good recipe. I didn't use ginger because I'm not a fan of it. But I had some vegetable broth lying around.I made a big pot of it to eat on all week. I"m a poor single guy, so this helps save money on food. Anyway, thank for this recipe. I''m going to try some others soon.

This was a real hit with the family.  At the first two bites they weren't certain, but on bite three everyone declared it to be a winner.  Next time (and there will certainly be a next time) I'll make it a tad spicier.

I really love this recipe because it is so full of goodness. There are a couple of modifications that I tried that worked. I used home made vegetable broth. This is the recipe I usually use: http://allrecipes.com/recipe/basic-vegetable-stock/. A little time consuming, but really makes for a fresh tasting soup. The left over veggies from making broth make a great, light and cleansing side dish to meat or beans. If you use this vegetable broth you don't need to add as much garlic or onions. I also made fresh beans instead of canned. This will reduce the sodium/gas in the soup and cheaper! Lastly, I love the thickness of this soup, but if you want to make it stretch further, it still tastes amazing.  Those peanut and ginger flavors are intense! You could add one more cup of vegetable broth (or more).

Hi there,

went on a cooking spree last night and prepared this stew and the Quick and &amp; Easy Indian Quinoa Curry to re-stock my freezer.
Both were absolutely delicious! 

I stuck to the recipe pretty much, using black beans, corn, kale &amp; sun flower and peanut butter. Never in a million years I would thought to combine these ingredients and get something this tasty - so thanks for the recipe.

Furthermore, it was my first time using fresh kale...even though kale stew is a popular dish in Germany, I'd never tried fresh one. Hm, it even works as a salat...never would have guessed.

So far I haven't tried anything from your blog that I didn't like, so I'll definitely be back:-)

I made this with corn instead of peas, kale for the greens, and a mix of butters (peanut and sunflower). It was AMAZING! I only wish the habanero I used in place of the chili flakes was hotter, I feel like the delicious richness could really take the heat. Look forward to making this again.

I made this for lunch today.  We loved it!  I had to use cumin, and added a teaspoon of pure New Mexico red chili. Almost made it too spicey but hubby loves it hot.    Will be great winter stew.  My kitchen smelled wonderful!

New to the whole food plant based diet and cooked my first six things one Sunday. I didn't pick this recipe, but our of everything I've cooked so this is my favorite! So yummy and guilt free, making it again tonight! Thanks muchly!! Best - Spence

I made this recipe yesterday for dinner and loved it!  I did not change anything.  It was not time consuming and I will have leftovers for the next couple of days.  Thank you for providing this recipe.  I'll definitely make it again!

Omg!!! I'm new too vegan and found your site and LOVE it!!! cooked this tonight and its amazing! yum thank you can't wait to cook more of your recipes xx

Hello! Just made this tonight and loved it - so did my carnivorous husband!  Thanks for sharing!

Perfect hearty wintertime recipe. I put the stew over a bed of rice vermicelli--sooooo good.

Will have to give this a go thank you.  If you haven't tried the African Peanut Stew from  "Oh She Glows" by Angela Liddon, it is an absolute MUST.  Similar ingredients....been making it in bulk for years now and have tried lots of variations but nothing beats this version.  Give it a go!

Stumbled upon this recipe on reddit last year and made it. Then I made it again, and again..
I've probably made this about 20 times by now. It's the most delicious stew I've ever had! Can't get enough!

Thank you so much..I came across your site a couple days ago and pinned this recipe. I made it for lunch today, and it is so delicious and satisfying! I used a can of 6 bean medley as that is what I had in my pantry, and all natural crunchy peanut butter so it added a bit of crunch. YUM! And so easy., I have no excuse not to eat healthy! Now, what to make next from your site? Everything looks delicious..lol

Really enjoyed making this, lovely dish. Got a great photo of my version if you'd like to see it?

Absolutely delicious, thank you. Am going to make this for the second time again and am very excited!

Just made this.. and wow, I love it. I needed to expand my vegan based repetoire especially when I have a bunch of meat eaters over for dinner and I want to ensure they don't feel their missing out! Thanks for posting :)

I just finished eating the leftovers for lunch! I stumbled across your blog just yesterday, and decided to give this recipe a go. I just have to say it was absolutely amazing! and filling! Thank you so much! I will be trying more of your recipes now!

made this unexpectedly last minute for a vegan friend, what a success! making it regularly now. I prefer less peppers, I find it over powers the peanut taste. I also add crushed cashews on the top, at service time, and serve the stew on a bed of couscous! yum!

Made this Tiga Diga Na last night. (I spent some time in Mali, West Africa where this dish originates.) Used a little fennel and cumin because I was out of coriander. Used arugula because I was in that mood (spinach can overwhelm this dish) and black beans though it looks good with the kidney beans here. I used both peas and corn. I remembered later that we used to add carrots to this dish. I had not made it in years though I used to make it regularly prior to being vegan. I also added a little cinnamon and sprinkled it with unsweetened coconut. Forgot to make a grain. Will do that today. This recipe goes lighter on the tomatoes. I used to make it with a bunch of plum tomatoes and tomato paste but this version really let the peanuts live. Thank you. It was easy and my spouse really enjoyed it.

This recipe is so good!!!!  I made it years ago, and have had a taste for it since. So glad I was able to find it again.

This recipe is amazing! So easy to make, using ingredients you probably already have, and in no time at all. I used froze peas, frozen spinach and kidney beans as my options. I added the kidney beans at the same time as the potato straight from the can because they needed cooking and it worked perfectly! Didn't need to add any salt or pepper because it tasted so good already! Thank you so much, this is definitely going to be a regular dish now!

We made this over the weekend and served it with brown rice. Absolutely delicious. Might top it with some toasted coconut next time, but it was really excellent as written. Thanks!

Chin Chin is a popular West African treat, which is delightfully crunchy, sweet, and addictive. Made with just a handful of pantry staple ingredients, this deep-fried pastry snack will have your kitchen smelling heavenly even before you are done frying! No matter if you prefer your Chin Chin deep-fried, baked or air-fried, they are guaranteed to satisfy your sweet tooth and leave you feeling satisfied.

Chin Chin Recipe

Cups Flour

Baking powder

Salt

Sugar

tsp Grated nutmeg

Milk

tsp Vanilla (optional)

¼ Cup Melted butter

First, mix all dry ingredients together: flour, baking powder, salt, sugar, and nutmeg.

Then in a separate bowl, mix milk, butter, egg and vanilla extract and put it aside.

Then add the milk, egg, vanilla liquid mixture into the dry ingredients. Mix it well and form a ball.

Keep kneading the dough on a floured surface until the dough is smooth.

Leave it covered for up to 10 minutes and heat up the oil.

Cut the dough on a floured board in half. There are many different ways how to cut Chin-Chin. Choose the shape and size you like the most. 

Next, roll each half about 1/6 to 1/5 inches thick and start to cut the desired shape. Use a pizza knife to get the best result or a sharp knife.

Put the pieces into the hot oil. While frying, continuously stir until they get a golden brown look.

Remove from the oil and place on paper towels.

A classic Ugandan street food that you can make at home.

Ugandan Rolex

C. all-purpose flour

Kosher salt

granulated sugar

oil oil

water (You may use a little more or less depending on the humidity of your area.)

eggs

C. cabbage

tsp. bell pepper

In a large bowl, combine the flour, sugar, salt and stir to combine.

Add oil and stir to combine.

Add the water gradually, stirring in between additions.  You want a soft dough without it being to sticky or dry.

Scrape the shaggy dough on to a clean countertop. Knead the dough for 10-15 minutes or until the surface of the dough is smooth and no longer sticky. The dough can also be kneaded in a stand mixer with a dough hook attachment.

Oil the surface of the dough and place it into an oiled bowl, cover with plastic wrap and allow it to rest for 20-30 minutes.

Divide the dough into 6 equal pieces and shape each into a ball. Keep the dough covered to prevent the dough from drying out.

Use a rolling pin to roll the dough out into a 10-inch diameter circle. Use a pastry brush and apply vegetable oil over the surface of the dough. Starting from the bottom edge roll the dough up into a tight rope.

Coil the rope on itself like a snail. Set aside and shape the remaining dough balls.

Gently press the coils flat and roll out with a rolling pin to 8 inches in diameter.

Warm a griddle on medium heat.

Add 1 teaspoon of oil to the griddle, swirl to coat the pan. Place the rolled out chapati on the pan and flip when golden ~2-3 minutes. Transfer to a paper towel lined plate. Serve warm.

Chapati

In a large cup, crack in 2 eggs.

Add the tomato, onion, bell pepper, and salt. Beat well.

Add 2 tsp. of vegetable oil to the hot pan and pour in the egg mixture. Swirl the pan to coat the entire surface with egg. Cook for 1-2 minutes or when the egg is set up/cooked enough to flip. Flip and cook the other side.

Place the omelette on a warm chapati and roll them up. Serve warm.

Assembly

Turning Plantains (Sese Plantains) with Video

Vegetable oil

Lamb

Onion

Bay leaves

Smoked fish

Plantain (green, unripe)

Garlic cloves

Green Onion

Tomatoes

6cm Ginger

Seasoning cubes

Palm oil

Crayfish

Leafy greens (Eru/Okok, Spinach, Kale)

Soak the smoked fish in warm water.

Heat the vegetable oil in a large pan.

Add in the lamb and cook until golden-brown.

Add in the sliced onions and bay leaf, cover in water and add salt, to taste. Cook until tender.

Peel the plantain and cut in 3.

Add the tomatoes, green onions, garlic, ginger and some water in a blender. Blend until smooth.

Once the meat is tender, add in the smoked fish, crayfish, palm oil, blended ingredients, seasoning cubes and plantain.

Once the plantain is done, add in the greens. Stir and cook 10 minutes.

https://laviebami.com/wp-content/uploads/2021/11/Video-Tutorial-Cameroonian-Turning-Plantain.mp4

Video Tutorial - Cameroonian Turning Plantain

Poulet DG (Cameroonian Chicken and Plantain Stew) with Video

Parsley

Onion (chopped)

Green Onion(chopped)

Green Pepper

Pébé seeds (or 1 tsp Nutmeg and Coriander)

Scotch bonnet pepper

Ginger (sliced)

Salt and Pepper

Water

Chicken thighs

Plantain bananas, yellow and firm (sliced)

Carrots (peeled, sliced)

Leek (white part) or Onion (chopped)

onion

Tomatoes (diced)

Green beans (cooked)

Red bell pepper (sliced)

Green pepper (sliced)

Bay leaf

Wash the chicken with lemon and vinegar. Pat dry.

Place all the ingredients in a blender. Blend until smooth.

In a large bowl, add the chicken and the marinade. Mix well then cover with plastic wrap.

Place in the fridge.

Marinade

Wash, peel and slice plantains. The slices should not be too thin, they should be around 0,75-1cm wide.

Heat vegetable oil in a pan until optimal temperature (Drop a tiny bit of banana: it should sizzle and come to surface)

Fry the bananas at medium heat until golden. Drain on paper towel.

Let completely cool down.

Plantains

Remove the chicken from the fridge.

Heat 3 tablespoons of oil in a large pan. Add in the chicken. Cook for 2 minutes.

Add in 450ml of water. Cover and cook 10 minutes. Adjust the salt. Drain the chicken on paper towel and save the chicken stock for later.

In the same pan you fried the plantains, heat up the oil.

Carefully fry the chicken until golden. Drain again on paper towel.

Chicken

In a large pan, heat up some oil. Add in the green onion, leek/onion and tomatoes. Cook 5 minutes until it starts to fold.

Add in the carrots, bay leaf and pour all the stock, except for 2 tablespoons, and cook for 10 minutes, until the carrots are almost fully cooked. Adjust the salt.

Add in the red and green pepper, the green beans. Cook for 5 minutes.

Add in the chicken, plantains, rest of the stock, 1 tablespoon of oil. Adjust the salt, if needed. Stir and cook for 5-7 minutes on low.

https://laviebami.com/wp-content/uploads/2021/04/IMG_4872.mov

IMG_4872

&lt;br&gt;My twist to a delicious, easy, popular Caribbean dish with plantains and mushrooms: Plantain Gratin or Gratin de Bananes Jaunes!

Plantain and Mushrooms Gratin, with Video

Plantain bananas (yellow, medium-ripe, firm)

Mushrooms (finely minced)

½ large Red onion (finely minced)

Garlic (finely minced)

unsalted Butter

Flour

milk

Nutmeg

Shredded cheese

Bring to boil a large quantity of salted water in a pot. Add in the plantain and cook for 5-10 minutes. Drain and set aside.

In a pan, heat up the oil. Add in the onion and garlic. Cook 2 minutes, until translucent.

Add in the mushrooms, allspice, thyme and salt. Cook until golden.

In a pot, melt the butter and stir in the flour. Turn heat to low.

Whisk in the milk (both). Keep stirring to avoid lumps.

Once it thickens, add in the nutmeg and mushrooms.

Salt to taste.

In a large bowl, slice the plantain. Roughly mash the plantain with a fork.

Add in the béchamel.

Heat up the oven 200°.

Grease the baking pan.

Pour half of the batter, cover in cheese.

Pour the rest of the batter and spread the remaining cheese over the pan.

Bake 20 minutes, until golden.

https://laviebami.com/wp-content/uploads/2021/09/Video-Tutorial-Plantain-Gratin.mp4

Video Tutorial - Plantain Gratin

Easier, healthier, and irresistibly delicious Nigerian fried rice recipe. This fried rice recipe is gluten-free and dairy-free, and you can effortlessly make it vegan fried rice if you so wish by cooking the rice in vegetable broth instead of chicken broth. Packed with assorted nutritious veggies, this vegetable fried is a must-try! Here I served it with oven-baked chicken thigh, you can serve it with any choice of protein.

Top 8 african food recipes from across the web

The most viewed african food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan African Peanut Stew with Swee...

Chin Chin Recipe

Ugandan Rolex

Turning Plantains (Sese Plantains) ...

Poulet DG (Cameroonian Chicken and ...

Plantain and Mushrooms Gratin, with...

Nigerian Fried Rice Recipe with Bak...

Nigerian Stew: How To Make A Classi...

Top 8 african food recipes from across the web

The most viewed african food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan African Peanut Stew with Swee...

Chin Chin Recipe

Ugandan Rolex

Turning Plantains (Sese Plantains) ...

Poulet DG (Cameroonian Chicken and ...

Plantain and Mushrooms Gratin, with...

Nigerian Fried Rice Recipe with Bak...

Nigerian Stew: How To Make A Classi...

The most viewed african food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine