African Ground Nut Stew with Sour Cream-Chive Topping

8 Reviews
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Photo: Lain Bagwell; Styling: Cindy Barr
Yield
6 servings
By Mark Scarbrough
May 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 416
  • Caloriesfromfat 30%
  • Fat 14g
  • Satfat 1.9g
  • Monofat 6.9g
  • Polyfat 4.5g
  • Protein 14.1g
  • Carbohydrate 62g
  • Fiber 10g
  • Cholesterol 7mg
  • Iron 2.4mg
  • Sodium 882mg
  • Calcium 175mg

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

sukeedog's Review

JulieDean
July 12, 2014
N/A

VestaTuran's Review

Morethanmeh
September 10, 2013
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!

JulieDean's Review

VestaTuran
March 17, 2011
I was a little skeptical of this recipe at first, but it succeeded far beyond my expectations. What a unique and delicious combination of flavors! The peanuts give it a delightful crunch, there's just enough heat to satisfy those of us who love spice, and the sour cream topping gives it a lovely creamy texture. The only thing we served with it was a loaf of homemade bread -- it's quite a filling soup. We will definitely be having this again at our house....

Morethanmeh's Review

spremo
January 24, 2011
I love this stew! Needs a teensy bit more salt for my taste but in addition to that FANTASTIC. The next time I make this I might wait to add the sweet potatoes for twenty minutes or so as they turned out kind of mushy :)

macyjoliemom's Review

sukeedog
February 08, 2010
LOVED this recipe! Prepared exactly per the recipe and was not disappointed. The combination of flavors in this recipe is outstanding. Amazing that from such meager ingredients comes such a great dish. I added some thai chili sauce to my bowl for a bit more heat.

spremo's Review

Capellla
November 19, 2009
Awesome! Just awesome. I love the ingredients in this recipe. I make it on cold nights and during the summer and it's always a hit with the guests I have over. :) I buy the salted peanuts though and use a little more red pepper flakes for a little more kick.

8stringfan's Review

8stringfan
October 11, 2009
Good recipe. Prep is very minimal and it's a fairly cheap recipes as well. Most of the cooking time consists of the dish simmering on the stove, so it's actually a fairly convenient recipe to make. Reheats well and is quite filling. I coarsely chopped the peanuts in order to give it a thicker texture, and I think that was a good idea.

Capellla's Review

macyjoliemom
July 11, 2009
Wow! I really enjoyed this. When I make it again I will probably add a few more spices and/or more peanuts. It was delicious and filling, but I feel like it needed the sour cream to be complete.