African Pork and Peanut Stew
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. Of Course you can use any part of the squash that you would like!
Yummy with some nice toasted Artisan bread for dipping in the broth.
- 1 lb. pork steak,
- 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,
- 2 cup butternut squash, cubed,
- 1 celery, chopped
- 1 carrot, chopped
- 1 potato, chopped
- 1/2 c. frozen peas
Heat Instant Pot on Saute, on medium, 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.
Make the broth.
While pork is cooling, proceed with next step. 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 Manual 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. Mash the veges with my potato masher , don't make it a puree, leave some texture. (You could use an immersion blender if you want it really smooth, that's a matter of preference).
Prepare remaining ingredients.
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 veges, add back in the pork, along with the 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.
Let stew sit and relax for about 1/2 hour with the heat off after it's done to let the flavors come together. It came out thick, rich and pleasantly spicy.