AFRICAN GROUND NUT STEW WITH SOUR CREAM TOPPING

Source: Guiding Stars

Photo Source: Unsplash, NorWood Themes

Number of Servings: 6 (515 g) Active Time: 15 min. Total Time: 1 hour

Peanuts and tomatoes may sound like strange bedfellows if you haven’t had much experience with north African cuisine, but in our humble opinion, it’s a combination that merits your attention. The sweetness and acidity pair perfectly with sweet potatoes, creating a rich, flavorful stew that you’ll want more of. Ingredients

• TOPPING:
  

  • 1 cup fat-free sour cream

  • ¼ cup fresh chives, minced

STEW:

• 2 tsp. canola oil

• 1¼ cups thinly sliced yellow onion

• ¾ cup bell pepper, chopped

• 3 cloves garlic, minced

• 1 cup chopped unsalted dry-roasted peanuts

• ½ tsp. salt

• 1 tsp. crushed red pepper

• 4 cups cubed sweet potatoes

• 2½ cups quartered red potatoes

• 2½ cups low-sodium vegetable broth

• 1 (28 oz.) can diced tomatoes, undrained

*Try replacing canned tomatoes with fresh tomatoes from your garden

Directions

1. Combine topping ingredients, cover, and store in fridge while stew is cooking.

2. Heat oil in a large, heavy-bottomed pot over medium-high heat. Sauté onion and bell pepper until tender (4-5 minutes). Add garlic and sauté until fragrant (30 seconds). Add peanuts, salt, and crushed red pepper and sauté until nuts smell toasted (1-2 minutes).

3. Add potatoes, broth, and tomatoes. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender (45 minutes).

4. Top stew with sour cream mixture to serve.

Treat yourself to an Oragnic dessert!

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