This dish is a traditional African stew and can be made as hot or mild as you like. Chicken may also be used but the flavor of pork is more pronounced and rich. Serve over basmati rice or any rice of your choice.

Still searching for what to cook ?

Name: African Peanut Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: African
Ingredients: 2 tbs oil; 2 lbs Pork boneless pork cut into 1 inch cubes; 1 whole Onion (or more) chopped; 2 cloves Garlic minced; 1/2 tsp Curry powder; 1/2 tsp coriander ground; 1/2 tsp Cumin ground; 1/2 - 1 tsp Red pepper flakes crushed; 1 tsp ginger minced; 1/4 tsp Cinnamon; 1 Bay leaf; 1 tsp Salt; 2 cups Chicken broth; 1 tbs Tomato paste; 2 cups Unsalted roasted peanuts; 3 tbs Fresh lemon juice; 2 Roma Tomatoes seeded and chopped; 1 bell green poepper cut into 1" pieces; 1/4 cup cilantro chopped

Find the most delicious recipes here

INGREDIENTS

2 tbs oil
2 lbs Pork ; boneless pork cut into 1 inch cubes
1 whole Onion ; (or more) chopped
2 cloves Garlic ; minced
1/2 tsp Curry powder
1/2 tsp coriander ; ground
1/2 tsp Cumin ; ground
1/2 - 1 tsp Red pepper flakes ; crushed
1 tsp ginger minced
1/4 tsp Cinnamon
1 Bay leaf
1 tsp Salt
2 cups Chicken broth
1 tbs Tomato paste
2 cups Unsalted roasted peanuts
3 tbs Fresh lemon juice
2 Roma Tomatoes ; seeded and chopped
1 bell green poepper ; cut into 1" pieces
1/4 cup cilantro ; chopped

Servings

INSTRUCTIONS

Heat oil and brown pork well on all sides. Add onion to pork and cook until soft. Add garlic, curry powder, coriander, cumin and crushed red chiles. Cook 1 minute, add ginger, cinnamon, bay leaf, salt, chicken broth and tomato paste. Bring to boil, then cover and simmer for 45 minutes on low. While the pork is cooking crush the peanuts coarsely with the bottom of a jar. Cook the peanuts in a heavy skillet until lightly toasted. Save 2 TBS of nuts for garnish. Place remaining nuts in blender with lemon juice and some oil. Blend until you have a smooth paste adding a little broth if necessary to make a smooth paste.

When the stew has cooked for 45 minutes stir in the peanut paste. Cook for another 3 minutes uncovered for the flavors to blend. Stir in the chopped tomato and bell pepper and cook for a couple of minutes until the vegetables are soft but still retain their shape. This stew is best made the day before as the flavors improve and blend. Just reheat and add a final splash of lemon juice. Serve with chopped cilantro and peanuts on top. If desired additional red pepper flakes can be passed as well.

NOTES

Alert editor

African Peanut Stew

2 tbs oil
2 lbs Pork boneless pork cut into 1 inch cubes
1 whole Onion (or more) chopped
2 cloves Garlic minced
1/2 tsp Curry powder
1/2 tsp coriander ground
1/2 tsp Cumin ground
1/2 - 1 tsp Red pepper flakes crushed
1 tsp ginger minced
1/4 tsp Cinnamon
1 Bay leaf
1 tsp Salt
2 cups Chicken broth
1 tbs Tomato paste
2 cups Unsalted roasted peanuts
3 tbs Fresh lemon juice
2 Roma Tomatoes seeded and chopped
1 bell green poepper cut into 1" pieces
1/4 cup cilantro chopped

Heat oil and brown pork well on all sides.  Add onion to pork and cook until soft.  Add garlic, curry powder, coriander, cumin and crushed red chiles.  Cook 1 minute, add ginger, cinnamon, bay leaf, salt, chicken broth and tomato paste.  Bring to boil, then cover and simmer for 45 minutes on low.  While the pork is cooking crush the peanuts coarsely with the bottom of a jar.  Cook the peanuts in a heavy skillet until lightly toasted.  Save 2 TBS of nuts for garnish.  Place remaining nuts in blender with lemon juice and some oil.  Blend until you have a smooth paste adding a little broth if necessary to make a smooth paste.

When the stew has cooked for 45 minutes stir in the peanut paste.  Cook for another 3 minutes uncovered for the flavors to blend.  Stir in the chopped tomato and bell pepper and cook for a couple of minutes until the vegetables are soft but still retain their shape.  This stew is best made the day before as the flavors improve and blend.  Just reheat and add a final splash of lemon juice.  Serve with chopped cilantro and peanuts on top.  If desired additional red pepper flakes can be passed as well.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2278g)
Recipe Makes: 1 Servings

Calories: 8284
Calories from Fat: 7279 (88%)

Amt Per Serving		% DV

	Total Fat 808.7g	1078 %
	Saturated Fat 239.2g	1196 %
	Monounsaturated Fat 397.8g
	Polyunsanturated Fat 132.8g
Cholesterol 616.9mg		190 %
Sodium 6507.4mg		224 %
Potassium 5187.4mg		137 %
Total Carbohydrate 134g		39 %
	Dietary Fiber 44.7g	179 %
	Sugars, other 89.3g
Protein 166g		237 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 8284

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe