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African Ground Nut Stew with Sour Cream-Chive Topping

Photo: Lain Bagwell; Styling: Cindy Barr
Yield 6 servings
Peanuts are also called ground nuts to distinguish them from tree nuts. They're a staple in African cuisine. For more intense heat, use a full teaspoon of crushed red pepper. Garnish with chives, if desired.

Ingredients

  • 1 cup fat-free sour cream
  • 1/4 cup minced fresh chives
  • 2 teaspoons canola oil
  • 1 1/4 cups thinly sliced yellow onion
  • 3/4 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 1 cup chopped unsalted, dry-roasted peanuts
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon crushed red pepper
  • 4 cups (1-inch) cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 2 1/2 cups quartered small red potatoes (about 1 pound)
  • 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (28-ounce) can diced tomatoes, undrained

Nutrition Information

  • calories 416
  • caloriesfromfat 30 %
  • fat 14 g
  • satfat 1.9 g
  • monofat 6.9 g
  • polyfat 4.5 g
  • protein 14.1 g
  • carbohydrate 62 g
  • fiber 10 g
  • cholesterol 7 mg
  • iron 2.4 mg
  • sodium 882 mg
  • calcium 175 mg

How to Make It

  1. Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.

  2. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Stir in peanuts, salt, and crushed red pepper; sauté 2 minutes. Add potatoes, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until the potatoes are tender. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.