Stew sounds so good during this time of the year. Maybe it’s because we are having extremely cold weather here in Los Angeles. Did you hear, it snowed in Malibu this past week? What is up with that! So, no it isn’t always hot in Southern California and we do crave silky hunks of meat simmering slowly until fork-tender, just like everyone else during wintertime. I already have a few delightful stew recipes here on my blog, but I wanted to create an Instant Pot stew from a different region, like Africa, using pantry items that you already have on hand.
Peanut butter is used as a flavoring agent in this African stew, along with chunks of lean pork, and sweet potatoes. The peanut taste isn’t predominant in this dish, it just gives it a nuttiness that really perks up the sauce, and thickens it naturally. The rich color comes from tomato paste and dried herbs of curry, coriander, cumin, cinnamon and a splash of hot sauce brings it all together.
I just love the flavors of this stew, it’s a great blend of warming spices that are different from traditional stews, and I find that it really hits home, when I’m in need of something warm and cozy. I served it with steamed rice, but quinoa or couscous would be nice too. This recipe makes a big batch, so there might even be some lunch leftovers to enjoy.
1 onion, diced
1 clove garlic, minced
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cinnamon
1 tablespoon hot sauce, any variety
1/3 cup peanut butter, any variety
1/4 cup tomato paste
1 cup chicken broth or water
1 pound pork cubes, cut-up pork tenderloin or boneless pork chops
2 medium sweet potatoes, peeled and cut into chunks
3 cups spinach leaves
1 lemon, cut
1/4 cup roasted peanuts, roughly chopped
1/4 cup fresh cilantro leaves
oil for cooking
- In an Instant Pot or electric pressure cooker, add 2 teaspoons oil, onion and garlic. Sauté for 2 minutes. Add all dry spices and stir. Cook for 1 minute.
- Add hot sauce, peanut butter, tomato paste and broth, stir. Turn off heat.
- Add pork and sweet potatoes. Cook on high pressure for 45 minutes. Let pressure release naturally, remove lid and stir in spinach. Place lid on pot and let spinach wilt in stew, about 5 minutes.
- Squeeze 1/2 lemon over stew and stir. Ladle into bowls and top with peanuts and cilantro. Serve with remaining lemon and steamed rice. Enjoy!