https://youtube.com/watch?v=xJhOGUSrGHY%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
West African Pork and Peanut Stew
Servings:
6-8 |
https://youtube.com/watch?v=xJhOGUSrGHY%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
West African Pork and Peanut Stew
Servings:
6-8
West African Pork and Peanut Stew
Servings:
6-8
Ingredients
Ingredients
- 2 -3 lb (1 – 1.5 kg) pork shoulder blade roast, well-trimmed, cut into 1-inch cubes
- 1 cup (250 mL) chopped onion
- 2 cloves garlic, minced
- 3 large plum tomatoes, peeled, seeded and chopped
- 1 tsp (5 mL) EACH ground cumin and salt
- ½ tsp (2 mL) EACH curry powder, ground coriander, cayenne pepper, ground ginger and cinnamon
- 1 cup (250 mL) sodium-reduced chicken broth
- 2 Tbsp (30 mL) tomato paste
- ½ cup (125 mL) chunky peanut butter
- 1 can (14 oz/398 mL) black-eyed peas, drained and rinsed
- 1 Tbsp (15 mL) lemon juice
- ¼ cup (50 mL) chopped blanched peanuts
- Cilantro leaves for garnish
Method
- In slow cooker, combine pork cubes, onion, garlic and tomatoes.
- Add seasonings and spices.
- Stir in chicken broth and tomato paste; mix well.
- Cover and cook on low until pork is tender, 6-8 hours.
- Stir in peanut butter and black-eyed peas. Cover and cook on high, about 15 minutes more.
- Blend in lemon juice to refresh flavours.
- Ladle stew into individual bowls. Garnish with chopped peanuts and cilantro leaves.