Below you will find a pork recipe developed by Devon Delaney, based on an interesting African Groundnut Stew she had along her travels. This version is quite quick and easy while mimicking all the long-simmered flavors the traditional stew has. Groundnut is what peanuts are known as in African cuisine.
Busy Week African Pork Peanut Stew
- 1 1/2 pounds pork roast fat trimmed, cut into 1-inch cubes
- 1 large sweet potato peeled, and cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil divided
- 1 medium onion thinly sliced
- One 28-ounce can diced tomatoes with green chilies
- 1 cup chicken broth
- 1/4 cup creamy peanut butter
- 1/4 cup mango chutney
- 1/4 teaspoons dried thyme
- 1/4 teaspoon cayenne pepper
- Chopped peanuts for garnish
- Sprinkle pork and potatoes with salt and pepper. In a Dutch oven, heat 2 tablespoons of oil over medium heat, then cook pork and potatoes for 4-6 minutes or until pork is browned. Remove and set aside. In the same pan, sauté onion in remaining oil until tender.
- Stir in the tomatoes, chicken broth, peanut butter, chutney, thyme, cayenne, pork, and sweet potatoes. Bring to a simmer. Reduce heat to low, then cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts and serve hot.
This content was originally posted on FearlessFresh.com.