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.

Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Lain Bagwell; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

416 calories; calories from fat 30%; fat 14g; saturated fat 1.9g; mono fat 6.9g; poly fat 4.5g; protein 14.1g; carbohydrates 62g; fiber 10g; cholesterol 7mg; iron 2.4mg; sodium 882mg; calcium 175mg.