African Pork and Peanut Stew

African Pork and Peanut Stew

  • 1 lb. pork steak,
  • 2 cup butternut squash, cubed,
  • 2 onions, divided,
  • 2 tbsp. oil, divided,
  • 1 serrano pepper,
  • 2 cloves garlic,
  • 1 tsp. Harissa Seasoning,
  • 2 cloves garlic, ,
  • 2 cilantro bouillon cubes,
  • 1 8 oz. can tomato sauce,
  • 3 tbsp peanut butter,
  • 1 celery, chopped
  • 1 carrot, chopped
  • 1 potato, chopped
  • 1/2 c. frozen peas
  1. Heated IP on Saute, med, until hot. Salt and pepper the pork, add about a tbsp or so of oil to the IP and brown pork on both sides. While 2nd side is browning, add 1 of the onions, coarsely chopped. Saute until the onion starts to get soft.
    Add 2 cups of water, and cooked it on Manual, high pressure setting for 30 min. Do a Natural Pressure Release (NPR) strain the liquid and set it aside. When fat rises to top, skim it off.

    Leave the pork to cool a bit. While it’s cooling, proceed with next step.

    Make the broth. Wash the IP and heated it back on saute. Add 1 tbsp of oil and sauteed the onion, sliced serrano pepper, seeds and all,(leave seeds out if you don’t want it too spicy) and garlic until starting to soften, then added the squash. I also added 1 tsp of Harissa seasoning, salt and pepper.

    Cook that for a minute to wake up the spice, added back the strained pork broth, peanut butter and tomato sauce with cilantro bouillon cubes. Shut off IP.

    Close lid, and cook on high pressure for 8 minutes and release do a quick pressure release. (QPR) If you forget, it’s ok, because at this point you want the broth to be very soft anyway. The squash was soft, which is what I wanted. I mashed the vege’s with my potato masher , but left some texture. i don’t like a really pureed broth. You could use an immersion blender if you want it really smooth.

    While the broth cooks, shred the pork into bite size shreds, slice the carrot and celery, and peel and cube your potato. (keep the potato covered in cold water to prevent browning, otherwise, just peel and cube it right before adding to the pot). After mashing the broth, add back in the pork, potato, carrot, celery and 1/2 cup of frozen peas.

    Cook it on high pressure 4 minutes and do a QPR after 2 minutes. Don’t wait any longer, or your vege’s will be really mushy.

    The stew was perfect. I left it to sit and relax for about 1/2 hour with the heat off to let the flavors come together.

    It came out thick, rich and pleasantly spicy.

    I used the bulb end of the squash with the seeds for this stew. I use the longer, no seeded end to make noodles with my spiralizer for salads.

    Yummy with some nice toasted Artisan bread for dipping in the broth.

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