Print This Recipe
Groundnut stew is one of the classic dishes found in West Africa - variations from Ghana include smoked fish and okra, while a Nigerian version may include fresh fish and shellfish.
1/4 cup all-purpose flour
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 pound boneless lean beef or pork, cut into 1-inch cubes
2 tablespoons cooking oil
1 cup chopped onion
2 cloves garlic, minced
1 (14-1/2 ounce) can diced tomatoes
1 (14-1/2 ounce) can vegetable broth
3 cups peeled, diced sweet potatoes
1/2 cup peanut butter
1/2 cup coarsely chopped peanuts
In a plastic bag combine flour, chili powder, salt,and pepper. Add meat; close bag and shake to coat with flour mixture. In a 4-quart Dutch oven brown meat in hot oil, stirring occasionally to brown evenly. Remove meat cubes. Add onions and garlic to Dutch oven; cook, over medium heat until onions begin to brown and are translucent.
Add browned meat, tomatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes for pork or about 1-1/2 hours for beef or until meat is tender, stirring occasionally. Stir in sweet potatoes and peanut butter. Cover and simmer for 10 to 15 minutes more or until potatoes are tender.
Garnish each serving with chopped peanuts.
Makes 6 servings