African Ground Nut Stew with Sour Cream-Chive Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.
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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