African Ground Nut Stew with Sour Cream-Chive Topping

African Ground Nut Stew with Sour Cream-Chive Topping Recipe
Photo: Lain Bagwell; Styling: Cindy Barr
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.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Note:

Mark Scarbrough,

May 2007
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