Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored)

Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored) might be just the African recipe you are searching for. For $2.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 391 calories, 31g of protein, and 18g of fat each. A mixture of peanuts, mango chutney, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a main course, and is done in approximately 40 minutes. 53 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Winter. It is brought to you by The Culinary Life. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is great. Quick and Easy African Pork Peanut Stew, by Pork Passion Pursuit Winner Devon Delaney (Sponsored), Tart Summer Pork Stew with Tomatoes and Tomatillos (sponsored post), and Quick Pork Mole Stew are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ teaspoon freshly ground black pepper

1 can (28 ounce) diced tomatoes with green chilies

¼ teaspoon cayenne pepper

1 cup chicken broth

¼ cup creamy peanut butter

¼ teaspoons dried thyme

¼ cup mango chutney

3 tablespoons olive oil, divided

1 medium onion, thinly sliced

Chopped peanuts for garnish

1 ½ pounds pork roast, fat trimmed, cut into 1-inch cubes

½ teaspoon salt

1 large sweet potato, peeled, cut in 1-inch cubes

Equipment:

dutch oven

frying pan

Cooking instruction summary:

Sprinkle pork and potatoes with salt and pepper. In a Dutch oven, heat 2 tablespoons of oil over medium heat, then cook pork and potatoes for 4-6 minutes or until pork is browned. Remove and set aside. In the same pan, sauté onion in remaining oil until tender.Stir in the tomatoes, chicken broth, peanut butter, chutney, thyme, cayenne, pork, and sweet potatoes. Bring to a simmer. Reduce heat to low, then cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts and serve hot.

 

Step by step:


1. Sprinkle pork and potatoes with salt and pepper. In a Dutch oven, heat 2 tablespoons of oil over medium heat, then cook pork and potatoes for 4-6 minutes or until pork is browned.

2. Remove and set aside. In the same pan, sauté onion in remaining oil until tender.Stir in the tomatoes, chicken broth, peanut butter, chutney, thyme, cayenne, pork, and sweet potatoes. Bring to a simmer. Reduce heat to low, then cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts and serve hot.


Nutrition Information:

Quickview
421 Calories
31g Protein
18g Total Fat
35g Carbs
62% Health Score
Limit These
Calories
421
21%

Fat
18g
28%

  Saturated Fat
3g
23%

Carbohydrates
35g
12%

  Sugar
16g
19%

Cholesterol
71mg
24%

Sodium
653mg
28%

Get Enough Of These
Protein
31g
64%

Vitamin A
8362IU
167%

Vitamin B6
1mg
63%

Vitamin B3
10mg
51%

Selenium
33µg
48%

Vitamin B1
0.67mg
45%

Phosphorus
380mg
38%

Potassium
1153mg
33%

Manganese
0.65mg
33%

Vitamin E
3mg
26%

Copper
0.49mg
24%

Vitamin C
18mg
23%

Magnesium
91mg
23%

Fiber
5g
22%

Vitamin B2
0.35mg
21%

Zinc
2mg
20%

Vitamin B5
1mg
18%

Iron
3mg
18%

Vitamin K
13µg
13%

Vitamin B12
0.59µg
10%

Folate
39µg
10%

Calcium
84mg
8%

Vitamin D
0.45µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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