African Groundnut Stew With Sour Cream-Chive Topping |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 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. From Cooking Light. Ingredients:
1 cup low-fat sour cream |
1/4 cup fresh chives, minced |
2 teaspoons canola oil |
1 1/4 cups yellow onions, thinly sliced |
3/4 cup red bell pepper, chopped |
3 garlic cloves, minced |
1 cup dry-roasted unsalted peanuts, chopped |
1 teaspoon salt |
1/2-1 teaspoon crushed red pepper flakes |
4 cups cubed peeled sweet potatoes (1-inch cubes, 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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