|SWEET POTATO AND RED PEPPER AFRICAN PORK STEW|| |
: one dish meal
Cuisine: West African stew
: Mrs Butterfingers
A deliciously flavoured stew made with easily available 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
- Generously salt and pepper the pork for 2-3 hours before sauteing.
- Preheat oven to 325 F.
- Heat the oil in a Dutch oven over medium-high heat.
- Stir in the pork and saute for 5-8 minutes until browned on all sides.
- Remove pork from pan and set aside.
- Saute onions and red pepper until onions are soft (add a little more oil if necessary).
- Add the garlic, curry powder, ginger and red pepper flakes and saute to 2-3 minutes.
- Pour in the stock and scrape up any bits on the bottom of the pan.
- Stir in the tomato paste and bring mixture to a boil.
- Remove from heat and add the meat.
- Bake in oven for about 1½ hours or until the meat is tender.
- 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.
- Remove from oven and carefully stir in the peanut butter.
- Check the seasoning and add more salt and pepper to taste.
- Serve in heated soup bowls.
- Garnish with parsley or green onions and peanuts.
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