Prep 15 mins
Cook 50 mins
Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side
- 2 tablespoons peanut oil, divided
- 2 lbs boneless pork butt, cut into 1 in cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2-1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cinnamon
- 1 bay leaf
- 1 teaspoon salt
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1⁄2 cup chunky peanut butter
- 2 plum tomatoes, seeded and chopped
- 1 green bell pepper, cut into 1-inch pieces
- 1⁄4 cup cilantro, chopped
- 1⁄2 cup unsalted peanuts, shelled
- In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
- Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
- Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.
We made this as the entree for our gourmet dinner club that was featuring South African wines with a wine master. Coupled with 3men.com/south.htm#Yellow Rice with Raisins, it was an enormous hit! People asked for seconds and our teenage children devoured any and all leftovers the next day! Extremely easy to prepare. A definite keeper!
Made for the African Foods tag game, Feb. 2012. I used pork shanks instead of butt. Only changes I made was to make sure all the spices got fried for a minute or 2 at the same time (before adding broth). Also, pork shanks slices have to simmer for at least 90 minutes so they are fork-soft. I also added some brown sugar near the end as another reviewer did. I love the peanut butter in these African dishes! And oh -- with 2lbs meat (1 kg to us) I did use more spices. One-quarter teaspoon cinnamon would be swamped ... also increased the cumin, curry, coriander and ginger. Sorry, did not photograph it due to my open-plan kitchen and people arriving at the crucial moment to see DH!! Never mind, this stew-type improves on waiting in a low oven! Even better when eaten the next day!
This was really good. We loved it. I made a few changes the second time and I thought that it was even better. The récipe doesn,t say what to do with the onion...I browned the pork in batches, then removed from pan, added the onion and cooked it until semi-soft. Then I put the pork back in with all of the dry spices(doubled) and the garlic and cooked for about a minute. I then added 3 cups of broth and followed the rest of the récipe. I did add 1 TB of Brown sugar and some lime or lemon juice to help lighten the flavor...Delicious!