African Pork and Peanut Stew
Warm, hearty, and brimming with rich, bold flavors, this African Pork and Peanut Stew is a delightful twist on comfort food. Tender pork shoulder and naturally creamy peanut butter form the foundation of this savory-sweet dish, complemented by earthy spices like coriander and a hint of cayenne for subtle heat. Sweet potatoes add a touch of sweetness, while crushed tomatoes and grated ginger build a vibrant, aromatic base. Simmered to perfection and finished with fresh cilantro and crunchy roasted peanuts, this one-pot stew is as satisfying as it is easy to prepare. Serve it over rice or with crusty bread to soak up every last bite! Perfect for a cozy dinner or make-ahead meal, this recipe will transport you to the heart of African-inspired cuisine.
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Recipe Information
Ingredients
- 900 grams pork shoulder (cubed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 120 grams peanut butter (natural, unsweetened)
- 750 milliliters chicken or vegetable broth
- 2 medium sweet potato (peeled and cubed)
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 150 grams baby spinach (optional)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 30 grams roasted peanuts (chopped, for garnish)
Instructions
Season the pork shoulder cubes with salt and pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 4-5 minutes per batch. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for about 5 minutes, stirring occasionally, until softened and slightly golden.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the tomato paste and cook for another minute, stirring to coat the onions, garlic, and ginger.
Pour in the crushed tomatoes and stir well to combine.
Return the browned pork to the pot, then add the peanut butter, broth, sweet potatoes, cayenne pepper, and ground coriander. Stir to ensure the peanut butter is fully incorporated.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 45-50 minutes, stirring occasionally. The pork should be tender, and the sweet potatoes should be soft.
Taste and adjust the seasoning as needed, adding more salt or spices if desired.
If using baby spinach, stir it into the stew during the last 5 minutes of cooking until wilted.
Serve the stew hot, garnished with fresh cilantro and chopped roasted peanuts. Pair with rice, couscous, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5547 mg | 241% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 44.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4113 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
