Peanut Chicken Stew Sweet Potato Broth Serves: 8 to 10 Makes 1 Quart

Total Page：16

File Type：pdf, Size：1020Kb

Peanut Chicken Stew Sweet Potato Broth Serves: 8 to 10 Makes 1 quart Recipe from Soul Food Love by Alice 1 medium onion, sliced Randall and Caroline Randall Williams 3 celery stalks, chopped Olive oil 3 cups chopped cooked chicken 1 large sweet potato 1 ½ cups natural peanut butter 5 whole cloves 1 (28-ounce) can diced tomatoes, drained, Salt and pepper or 3 ½ cups diced fresh tomatoes 1 tablespoon curry powder In a large stockpot, sauté the onion, celery, 1 teaspoon cayenne pepper and carrot in a tablespoon or so of olive oil- 1 quart Sweet Potato Broth (recipe follows) just enough to cover the bottom of your Salt pot- over low heat. Meanwhile, peel and ½ cup chopped roasted unsalted peanuts quarter the sweet potato. When the onion has softened, after about 8 minutes, add Put the chicken, peanut butter, tomatoes, the sweet potato to the pot along with 6 curry powder, and cayenne in a medium pot cups of water, the cloves, and a little salt and pour in the sweet potato broth. Season and pepper. Bring to a boil, then lower the with salt to taste. Simmer over medium heat and simmer until the sweet potato is heat until the peanut butter is completely completely soft, about 30 minutes. blended and the stew has a thick, even consistency, 20 minutes. Fish out the cloves, then puree the mixture in a blender or food processor, or if you’re Ladle the stew into bowls and serve, working without fancy tools, by mashing sprinkling the chopped nuts over the top as the sweet potato into the side of the pot a garnish. with a wooden spoon and stirring. If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months. .

Copy Link

Recommended publications

Pacific Root Crops
module 4 PACIFIC ROOT CROPS 60 MODULE 4 PACIFIC ROOT CROPS 4.0 ROOT CROPS IN THE PACIFIC Tropical root crops are grown widely throughout tropical and subtropical regions around the world and are a staple food for over 400 million people. Despite a growing reliance on imported flour and rice products in the Pacific, root crops such as taro (Colocasia esculenta), giant swamp taro (Cyrtosperma chamissonis), giant taro (Alocasia macrorhhiza), tannia (Xanthosoma sagittifolium), cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yams (Dioscorea spp.) remain critically important components of many Pacific Island diets, particularly for the large rural populations that still prevail in many PICTs (Table 4.1). Colocasia taro, one of the most common and popular root crops in the region, has become a mainstay of many Pacific Island cultures. Considered a prestige crop, it is the crop of choice for traditional feasts, gifts and fulfilling social obligations in many PICTs. Though less widely eaten, yams, giant taro and giant swamp taro are also culturally and nutritionally important in some PICTs and have played an important role in the region’s food security. Tannia, cassava and sweet potato are relatively newcomers to the Pacific region but have rapidly gained traction among some farmers on account of their comparative ease of establishment and cultivation, and resilience to pests, disease and drought. Generations of accumulated traditional knowledge relating to seasonal variations in rainfall, temperature, winds and pollination, and their influence on crop planting and harvesting times now lie in jeopardy given the unparalleled speed of environmental change impacting the region.
[Show full text]
Rbspa-2017-0059.R1
Rev. Bras. Saúde Prod. Anim., Salvador, v.19, n.1, p.32-46 jan./mar., 2018 ISSN 1519 9940 http://dx.doi.org/10.1590/S1519-99402018000100004 Strategies to include sweet potato meal associated with the use of exogenous enzymes, in broiler chicken feed Estratégias de inclusão da farinha de batata doce associada ao uso de enzimas exógenas em rações de frangos de corte BAHULE, Celina Eugenio 1*; BRITO, Jerônimo Ávito Gonçalves de 1; BALBINO, Eric Marcio 2; MACHADO, Adriana Conceição 3; BATISTA, Saulo Silva 3; OLIVEIRA, Lennon Santos 1; SILVA, Tamiris Natalice Santos 3; PEREIRA, Jamile 3 1Universidade Federal do Recôncavo da Bahia, Programa de Pós-graduação em Ciência Animal, Cruz das Almas, Bahia, Brasil. 2Universidade Federal do Recôncavo da Bahia, Centro de Ciências Agrárias, Ambientais e Biológicas, Cruz das Almas, Bahia, Brasil. Bolsista PNPD-CAPES. 3Universidade Federal do Recôncavo da Bahia, Centro de Ciências Agrárias, Ambientais e Biológicas, Cruz das Almas, Bahia, Brasil. *Endereço para correspondência: [email protected] SUMMARY and enzyme supplementation, could partially substitute corn in broiler chicken feed, guaranteeing good performance, carcass yield and meat quality. This work evaluated the effect of including sweet potato meal (SPM), as an alternative to corn in Keywords : alternative feed, meat quality, broiler chicken diets, on performance, carcass performance yield, intestinal morphometry, organ biometry, meat quality and drumstick pigmentation. The study used 936 male Cobb-500 chicks. The experiment had a completely
[Show full text]
Optimization of Rice, Soybean, and Yellow Sweet Potato Flour Concentrations for Improved Nutritional and Sensory Quality of Infant Food
Philippine Journal of Science 149 (4): 1161-1173, December 2020 ISSN 0031 - 7683 Date Received: 10 Jun 2020 Optimization of Rice, Soybean, and Yellow Sweet Potato Flour Concentrations for Improved Nutritional and Sensory Quality of Infant Food Riza G. Abilgos-Ramos*, El Shaira A. Rizzo, Xenia Portia S. Fuentes, Amelia V. Morales, and Raffy B. Rodriguez Rice Chemistry and Food Science Division, Philippine Rice Research Institute Science City of Muñoz, Nueva Ecija 3119 Philippines Complementary food is important in the first two years of an infant’s life for optimum growth and development. In the Philippines, especially in areas without access to adequate food sources, infants are fed with complementary foods of low nutrient density. To improve the nutrition in areas where malnutrition among 0–2-yr-old children is highly prevalent, this study developed a plant-based complementary food premix from rice, soybean, and yellow sweet potato for infants aged 6–23 mo. Ten (10) complementary food premixes were formulated and optimized using D-optimal mixture design. Results showed that different proportions of flour blends had significant (p < 0.05) effects on protein, ash, fat, carbohydrates, water absorption index, swelling power, and consistency. The optimized complementary food formulation was with the ratio of 50% rice, 35% soybean, and 15% yellow sweet potato flours. A 100-g serving of the complementary food provides 408.77 kcal and 15.68 g of protein. Keywords: complementary food, D-optimal design, nutrition, optimization, rice INTRODUCTION Perlas (2013) reported “am” as low-energy and -nutrient infant food, resulting in insufficient intake of nutrients when Complementary foods (in liquids, semisolids, and fed to infants and young children.
[Show full text]
Amur Maple Achillea Millefolium
Home Our Plants New Introductions Photo Gallery Resources What's New Plant Search Enter plant name Search advanced Shopping List | E-news Signup | About Us | Contact Us Browse Plants Select Plant Type: View All Types Botanical Name Common Name A B C D E F-G H I J-L M-O P Q R S T U-Z ALL Abutilon Acer ginnala Achillea millefolium 'Sweet Tea Southern Charm' 'Bailey Compact Amur Maple' 'Saucy Seduction' Flowering maple Amur Maple Yarrow More Details More Details More Details Achillea millefolium Achillea millifolium Ageratum 'Sunny Seduction' 'Strawberry Seduction' 'Patina Blue' Yarrow Yarrow More Details More Details More Details Alcea rosea Alcea rosea Allium senescens 'Halo Lavender' 'Mars Magic' 'Blue Eddy' Hollyhock Hollyhock Ornamental onion More Details More Details More Details Allium tanguticum Alocasia macrorrhiza Alyssum 'Summer Beauty' 'Upright Elephant Ear' 'Clear Cyrstals White' Nodding Onion Elephant Ear More Details More Details More Details Alyssum Amsonia tabernaemontana Angelonia 'Snow Crystals' 'salicifolia' 'Alonia Big Blue' Blue Star More Details More Details More Details Angelonia Angelonia angustifolia Angelonia angustifolia 'Sungelonia White' 'Serena Purple' 'Serena White' More Details More Details More Details Anthemis tinctoria Aquilegia Aquilegia 'Charme' 'Cardinal' 'Goldfinch' Marguerite daisy Columbine Columbine More Details More Details More Details Aquilegia vulgaris Aquilegia vulgaris Argyranthemum 'Blue Barlow' 'Nora Barlow' 'Honeybee White Butterfly' Columbine Columbine Marguerite Daisy More Details More
[Show full text]
Sweet Potato
Sweet Potato Prep and Cooking Tips Sweet potatoes have traditionally been baked, roasted or mashed, but they can also be added to risotto, pasta or curry. Make sure to wash and scrub the skins before using. Bake sweet potato fries by tossing potato slices with a tablespoon of olive oil and chili powder, garlic powder, or paprika. Arrange on a cookie sheet in a single layer and bake at 425°F for approximately 30 minutes, flipping after 15 minutes for a crisper texture. For a healthy hot dessert, bake sweet potato slices with apples and cinnamon. Shopping and Storage Store in a cool, dark place and use within a week. Depending on storage conditions, sweet potatoes can last up to one month at room temperature. Do not store sweet potatoes in the refrigerator. The core becomes tough and the taste will be off. Look for sweet potatoes with a firm, dark, smooth skin. Nutrition: Sweet potatoes are rich in vitamin A, B-vitamins, and the mineral potassium. Vitamin A helps maintain good vision, while B-vitamins help turn food into energy and is im- portant for healthy blood and nerve cells. Minerals are nutrients that are needed for the body to grow, work, and fix itself. Potassium helps to maintain fluid balance in the body’s cells. USDA is an equal opportunity provider and employer This material was funded by USDA's Supplemental Nutrition Assistance Program -- SNAP For more information about SNAP and how to apply, visit YourTexasBenefits.com Camote Preparación y consejos para cocinar SieEl camote ha sido tradicionalmente hor- neado, asado o en puré, pero también se puede agregar a risotto, pasta o curry.
[Show full text]
Make the Sweet Potato Swap! Sweet Potatoes Deliver a Big Nutrition Punch with More Vitamin a and Fewer Calories Per Ounce Than White Potatoes
make the sweet potato swap! Sweet potatoes deliver a big nutrition punch with more vitamin A and fewer calories per ounce than white potatoes. They also provide B vitamins, calcium and magnesium, and the skin is a good source of fiber. • Whip up mashed sweet potatoes. • Make oven-baked sweet potato fries Swap white They don’t even need any milk or seasoned with your favorite spices. potatoes for flavoring added. • Use shredded sweet potatoes to • Replace white potato chunks with make hash browns or to replace sweet potatoes sweet potato chunks in stews meat as a taco filling. to give family or soups. • Make sweet potato salad. favorites a nutrition • Boil sweet potatoes in broth and • Toss matchstick-cut sweet purée it to make a “creamy” potatoes into stir-fries. and flavor boost: fat-free soup. tips for parents DISCOVER A SWEET POTATO RAINBOW • Sweet potatoes are so sweet and flavorful on their own, there’s no need Ranging from centuries-old heirlooms to new hybrids, there are dozens of varieties cultivated in for added fat or sugar to tempt kids to the United States—and not all are orange! They also grow in shades of white, yellow, pink and eat them. purple. Orange ones typically contain the most vitamin A; purple ones typically are higher in antioxidants. The flesh ranges in sweetness and texture, from dry to moist. Try different varieties • Beyond cinnamon and nutmeg, try enhancing sweet potatoes with savory to discover your favorites. Start with these easy-to-find types: spices and herbs: cilantro, cumin or chili powder provide a great flavor contrast.
[Show full text]
Potato, Sweet (Ipomoea Batatus) Recommended Varieties Dry-Fleshed (Yellow) Jersey Moist-Fleshed (Yams) Garnet (Dark Red) Jewel (Deep Orange)
UC Davis, Vegetable Research and Information Center Home Vegetable Gardening Potato, sweet (Ipomoea batatus) Recommended Varieties Dry-fleshed (yellow) Jersey Moist-fleshed (yams) Garnet (dark red) Jewel (deep orange) Sweet potatoes grow best in light, sandy soils and are sensitive to temperatures below 50OF. For this reason, sweet potatoes do not grow well along the north coast or in the northern sections of the state. Grow sweet potatoes from sprouts or slip produced by the following method: place small sweet potatoes in a hotbed about March 1; cover with 3 to 4 inches of sand; keep the bed moist. Maintain a soil temperature of 70OF to 75OF in the hotbed. In about 6 weeks, sprouts about 8 inches long are ready for transplanting. Pull the sprouts and transplant them to raised beds. You may grow several crops of sprouts from the same planting. After setting out the sprouts, apply several light irrigations throughout the growing season. You can harvest sweet potatoes when slightly immature if they are of suitable size; otherwise leave them in the ground until the roots are full grown and the vines begin to turn yellow. However, if the leaves are killed by frost before they yellow, cut them off; dig up the roots; and store them at once in boxes in a warm, moist place. Do not bruise the roots when digging, as this increases the possibility of decay. Sweet potatoes improve during storage because a part of the starch content turns to sugar. Nutritional Value of Sweet Potato Serving size: 4 oz. Baked Primary Nutrients %RDA(m) %RDA(f) Calories 118 Vitamin A 2,488 RE 249 311 Fat 0.1 g Vitamin C 28 mg 47 47 Calories from fat 0.8% Vitamin B6 0.28 mg 14 17.5 Cholesterol 0 Folic Acid 26 mcg 13 14 Sodium 12 mg Riboflavin 0.15 mg 9 11.5 Protein 2.0 g Magnesium 23 mg 7 8 Carbohydrate 27.7 g Iron 0.52 mg 5 3.5 Dietary Fiber 3.4 g Thiamine 0.08 mg 5 7 % Min.
[Show full text]
SWEET POTATO ACTIVITIES Nutrition Facts
Nutrition Facts Serving Size: ½ cup baked sweet potatoes (100g) SWEET POTATO ACTIVITIES Calories 90 Calories from Fat 0 SWEET POTATO ACTIVITIES % Daily Value Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Fill in the Blank Reasons to Cholesterol 0mg 0% Sodium 36mg 2% Complete the sentences using the following words: Eat Sweet Total Carbohydrate 21g 7% root vegetable vitamin A yams beta carotene Potatoes Dietary Fiber 3g 13% A ½ cup of sweet potatoes has lots of vitamin A Sugars 6g 1. Sweet potatoes are very high in . and vitamin C. Vitamin A helps keep your vision Protein 2g good, helps your body fight infections, and Vitamin A 384% Calcium 4% 2. Sweet potatoes are often mistaken for . Vitamin C 33% Iron 4% keeps your skin healthy. 3. Sweet potatoes are a kind of . Vitamin A Champions*: 4. Sweet potatoes are orange because they contain . Carrots, kale, pumpkin, spinach, sweet potatoes, and turnip greens. *Vitamin A Champions are a good or excellent source of vitamin A (at least 10% Daily Value). Fiber Word Search Circle these high-fiber foods in the puzzle. Look up, down, and sideways. How Much Do I Need? A ½ cup of sweet potatoes is about one cupped handful. The amount of fruits O B G U M T W R B S X O R APPLE and vegetables that is right for you depends on your age, if you are a boy or a A P M Z V D H M S E N X A BAKED BEANS girl, and how active you are every day.
[Show full text]
Farmers' Information on Sweet Potato Production and Millipede Infestation
7473e_NJAS_52_1_Ebregt_1 07-12-2004 13:25 Pagina 47 Farmers’ information on sweet potato production and millipede infestation in north-eastern Uganda. I. Associations between spatial and temporal crop diversity and the level of pest infestation E. Ebregt1, P.C. Struik1,*, P.E. Abidin2 and B. Odongo3 1 Crop and Weed Ecology Group, Wageningen University, P.O. Box 430, NL-6700 AK Wageningen, The Netherlands 2 Laboratory for Plant Breeding, Wageningen University, Wageningen, The Netherlands 3 Namulonge Agricultural and Animal Research Institute (NAARI), Kampala, Uganda. * Corresponding author (fax: +31-317-485572; e-mail: [email protected]) Received 13 May 2003; accepted 25 July 2004 Abstract Farmers in five districts of north-eastern Uganda were interviewed to generate information on sweet potato production and constraints, with emphasis on damage by millipedes. Participatory rural appraisal methodology was used to interview 148 farmers. The peak period of planting sweet potato was from the end of May till the beginning of July in order to produce dried form food (amukeke) for storage in the dry season, which sets in around November. Vine cuttings were usually planted on mounds and weed- ing was mostly done only once. Osukut, Araka Red and Araka White were the most popular varieties. Many respondents obtained planting material from volunteer plants. Separation of plots over time and in space was often not practised. Sweet potato crop rotations were diverse. Millet, groundnut and maize were commonly grown after sweet potato. Cassava, sweet potato, groundnut and maize are host crops for millipedes and were often grown in succession. Millipede incidences were not statistically different for the three agro-ecological zones of north-eastern Uganda, but depended on the frequency of milli- pede hosts (including sweet potato) in the crop rotations.
[Show full text]
Butter Chicken & Sweet Potato
Butter Chicken & Sweet Potato blueapron.com with Spinach & Rice 2 SERVINGS | 25–35 MINS UIT Y R & F Serve with Blue Apron Ingredients wine that has this symbol S A Y blueapron.com/wine 10 oz Chopped 1/2 cup Long Grain V O R 1/2 lb Sweet Potato Chicken Breast White Rice Cook along 2 Tbsps Tomato 3 oz Baby Spinach 2 Scallions Achaar on the app The Blue Apron app 2 Tbsps Tomato 2 Tbsps Mascarpone doesn’t just help you 1 oz Butter Paste Cheese manage and track your weekly deliveries—it’s also a hub for cooking inspiration! Browse our thousands of recipes, watch how-to videos, and cook along to your weekly recipes with step-by-step directions tailored to your meal’s preferences. Download it from the App Store or Google Play today. Step 3 continued: 1 Prepare the ingredients • Wash and dry the fresh produce. • Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. • Small dice the sweet potato. • Add the tomato paste, tomato achaar, and sliced white bottoms of • Thinly slice the scallions, the scallions; season with salt and pepper. Cook, stirring constantly, 1 to separating the white bottoms 2 minutes, or until thoroughly combined. and hollow green tops. • Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. 4 Finish & serve your dish 2 Cook the rice • To the pan of cooked chicken • In a small pot, combine the and sauce, add the spinach, rice, a big pinch of salt, and butter, and mascarpone.
[Show full text]
A Harvest of Recipes USDA Foods
United States Department of Agriculture A Harvest of Recipes with USDA Foods Food Distribution Program on Indian Reservations (FDPIR) The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected]. Individuals who are deaf, hard of hearing or have speech disabilities and wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or by email.
[Show full text]
Fleshed Sweet Potato (Ipomea Batatas) and Soy-Bean (Glycine Max L)
Journal of Nutritional Health & Food Engineering Research Article Open Access Development and quality evaluation of a typical flour blend from Orange –fleshed Sweet potato Ipomea( batatas) and Soy-bean (Glycine max L) Abstract Volume 10 Issue 1 - 2020 The study investigated the functional, pasting properties, proximate composition and sensory evaluation of sweet potato –soy flour blend mixed in the ratio of 100:0; 90:10; Olosunde OO, Adedeji TO, Amanyunose AA, 80:20 and 70:30 sweet potato: soy flour blend. The proximate composition revealed that Oluoti OJ the crude protein, crude fibre and ash content of the flour blends increased with increased Department of Food Science and Technology, Osun State Polytechnic, Nigeria inclusion of soy flour. The swelling index and oil absorption capacities of the blends increased as SP increased except for sample SP70SF30 while the water absorption capacity Correspondence: Temileye Adedeji, Department of Food and the bulk density decreased down the trend. Water absorption characteristics ranged Science and Technology, Osun State Polytechnic, Nigeria, between 2.40 to 2.46g/ml. The peak, setback, and final viscosities increased with increased Tel 08066514332, Email inclusion of soy flour while pasting temperature and time of the flour blends decreased with increased inclusion of soy flour. The peak viscosity ranged between 70.42 to 131.00Rvu Received: April 16, 2020 | Published: August 18, 2020 20% soy flour inclusion was most preferred among the composite blends though all samples were acceptable by the panellists in all the sensory attributes evaluated. Thus, the flour is highly nutritious and may ensure the growth of infants and therefore, can help to reduce malnutrition in developing countries like Nigeria.
[Show full text]