West African Peanut Stew Recipe with Sweet Potatoes and Peppers

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with herbs

Homemade stock is lower in sodium and more flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are economical and nutritious.

Start by toasting whole spices to enhance their flavors.

Use a mortar and pestle to grind the toasted spices.

In a Dutch oven, heat 1 tablespoon of oil.

Brown the pork butt in two batches to avoid crowding the pan, then set aside.

Cook chopped onions and peppers with a generous pinch of salt until softened.

Add minced garlic and grated ginger, mixing well.

Season with black pepper and adjust salt as needed.

Pour in chicken stock and add 3/4 of the fresh tomatoes and tomato paste, reserving the rest of the tomatoes for later.

Add a cinnamon stick and return the browned pork to the pot.

Bring the mixture to a boil, then reduce to a simmer, stirring occasionally to prevent sticking.

After about 25 minutes, when the pork is tender, add the sweet potatoes or yams and the remaining tomatoes.

In a separate bowl, mix some of the stew liquid with the peanut butter to thin it out for easier incorporation.

Stir the thinned peanut butter into the stew gently to avoid breaking up the potatoes.

Add lemon juice and fresh coriander leaves, stirring to combine.

Taste and adjust seasoning as necessary, being careful not to mash the potatoes.

Cook couscous separately according to package instructions, about 5 minutes after boiling water.

Serve the stew hot over the cooked couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens