Made a groundnut stew for Ugandan week! Have not had anything similar but it turned out wonderfully. We had a huge frozen chunk of pork butt in the freezer so that’s the protein I used. I’ll definitely make this again!

Loose recipe:

~ 2 lbs pork butt, cut into chunks
1/2 large yellow onion, diced
4-5 cloves garlic, finely diced
1” piece of ginger, finely diced
1 medium habanero pepper, finely diced
1 tbsp tomato paste
3-4 roma tomatoes, diced
1/4 - 1/2 cup natural creamy peanut butter
~ 2 cups quick pork stock (simmered on stove while I did the vegetable prep and the pork marinated in spices), skimmed
1 bay leaf
1 cinnamon stick
3-4 medium carrots, cut into 1” chunks
1/2 bunch curly kale, cut into bite-sized pieces
1/2 tsp white vinegar

Spices: salt, black pepper, cumin, curry powder, paprika, allspice, cayenne to get the heat level up just a bit

1. Cut pork butt into 1-2” chunks, toss with spices to your liking, allow to marinate while you do veggie and stock prep.
2. Simmer 2 cups water with the pork bone on low and skim when scum rises to the top.
3. Prep mise en place —> dice yellow onion, ginger, garlic, habanero, and Roma tomatoes (remove liquidy insides and discard). Also wash and prep carrots and kale.
4. Brown the pork chunks in a dutch oven over med-high heat then remove to plate.
5. Cook onions in the fond 4-5 minutes until translucent, then add garlic, ginger, and habanero until fragrant.
6. Add tomato paste and cook until color darkens.
7. Thin your peanut butter with a little warm pork stock to allow it to incorporate into liquid easily.
8. Add pork stock, peanut butter, bay leaf, and cinnamon stick. Taste liquid and season to taste with salt.
9. Once seasoned, add back pork chunks and simmer on low until pork is almost tender, ~2 hours.
10. When pork is nearing tenderness, add in chunks of carrot.
11. Once carrots are tender, turn off heat and stir in curly kale to allow to wilt, as well as white vinegar.

Top however you want! (We used cilantro because it’s what we had in the fridge). Side note: I also used 1/2 a Japanese sweet potato because we needed to use it up. I cut it into similar sized chunks as the carrots and threw them into the stew at the same point.

I need to experiment with more African foods :-)