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.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Devon Delaney
1 1/2poundspork roastfat trimmed, cut into 1-inch cubes
1largesweet potatopeeled, and cut into 1-inch cubes
1/2teaspoonfreshly ground black pepper
One28-ounce candiced tomatoes with green chilies
1/4cupcreamy peanut butter
Chopped peanutsfor 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.
Nutritional analysis does not include peanuts for garnish.