This is the tastiest dish I have had in a long time. Variation: I did throw in a pound of whole mushrooms and a zucchini that I had in the fridge. Very delicious!
African Ground Nut Stew with Sour Cream-Chive Topping
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.
More From Cooking Light
- Calories: 416
- Calories from fat: 30%
- Fat: 14g
- Saturated fat: 1.9g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 4.5g
- Protein: 14.1g
- Carbohydrate: 62g
- Fiber: 10g
- Cholesterol: 7mg
- Iron: 2.4mg
- Sodium: 882mg
- Calcium: 175mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note