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
Author: Devon Delaney
Nutrition Information
- Serves: 6
- Calories: 388
- Fat: 23g
- Saturated fat: 6g
- Unsaturated fat: 15g
- Carbohydrates: 22g
- Sodium: 864mg
- Fiber: 4g
- Protein: 23g
- Cholesterol: 56mg
Recipe type: Soup
Cuisine: African
Prep time:
Cook time:
Total time:
This stew recipe is based on the interesting African Groundnut Stew we had somewhere along our travels. My version is quick and easy while mimicking all the long-simmered flavors the traditional stew has. Note: Groundnut is what peanuts are called in African cuisine.
Ingredients
- 1 1/2 pounds pork roast, fat trimmed, cut into 1-inch cubes
- 1 large sweet potato, peeled, cut in 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 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
Instructions
- 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.
Notes
Nutritional analysis does not include peanuts for garnish.
This content was originally posted on FearlessFresh.com.
This content was originally posted on FearlessFresh.com.
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