African Groundnut Stew With Sour Cream-Chive Topping

Peanuts are also called ground nuts to distinguish them from tree nuts. They're a staple in African cuisine. For more intense heat, use a full teaspoon of crushed red pepper. Garnish with chives, if desired. From Cooking Light.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup low-fat sour cream
• 1⁄4 cup fresh chives, minced
• 2  teaspoons canola oil
• 1 1⁄4 cups yellow onions, thinly sliced
• 3⁄4 cup red bell pepper, chopped
• 3  garlic cloves, minced
• 1  cup  dry-roasted unsalted peanuts, chopped
• 1  teaspoon salt
• 1⁄2-1  teaspoon crushed red pepper flakes
• 4  cups  cubed peeled sweet potatoes (1-inch cubes, about 1 1/2 pounds)
• 2 1⁄2 cups  quartered small red potatoes (about 1 pound)
• 2 1⁄2 cups  organic vegetable broth (such as Swanson Certified Organic)
• 1 (28 ounce) can diced tomatoes, undrained

Directions

1. Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Stir in peanuts, salt, and crushed red pepper; sauté 2 minutes. Add potatoes, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until the potatoes are tender. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.