SWEET POTATO AND RED PEPPER AFRICAN PORK STEW
Cuisine: West African stew
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
A deliciously flavoured stew made with easily available ingredients.
Ingredients
  • Kosher salt and freshly ground black pepper
  • 1 3-pound boneless Boston blade pork roast (Boston Butt) cut into one-inch pieces
  • 2 tbs vegetable oil
  • 1 onion chopped
  • 1 large red pepper, seeded and chopped
  • 1 large clove of chopped garlic (about 1 tbsp).
  • 1½ tbsp curry powder
  • 1 generous (or more for added spice) tbsp minced fresh ginger
  • ¼ tsp red pepper flakes
  • 3 tbs tomato paste
  • 4 cups chicken or pork stock
  • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • ⅓ cup natural peanut butter
  • Chopped flat-leaf Italian parsley
  • Or chopped green onions for garnish
  • ⅓ cup chopped roasted unsalted peanuts for garnish
Instructions
  1. Generously salt and pepper the pork for 2-3 hours before sauteing.
  2. Preheat oven to 325 F.
  3. Heat the oil in a Dutch oven over medium-high heat.
  4. Stir in the pork and saute for 5-8 minutes until browned on all sides.
  5. Remove pork from pan and set aside.
  6. Saute onions and red pepper until onions are soft (add a little more oil if necessary).
  7. Add the garlic, curry powder, ginger and red pepper flakes and saute to 2-3 minutes.
  8. Pour in the stock and scrape up any bits on the bottom of the pan.
  9. Stir in the tomato paste and bring mixture to a boil.
  10. Remove from heat and add the meat.
  11. Bake in oven for about 1½ hours or until the meat is tender.
  12. Add the sweet potatoes and continue baking for about ½ hour or until the potatoes are tender. Be careful not to over-cook the sweet potatoes.
  13. Remove from oven and carefully stir in the peanut butter.
  14. Check the seasoning and add more salt and pepper to taste.
  15. Serve in heated soup bowls.
  16. Garnish with parsley or green onions and peanuts.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2934