African Ground Nut Stew with Sour Cream Topping - 2 Guiding Stars
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Peanuts and tomatoes may sound like strange bedfellows if you haven’t had much experience with north African cuisine, but in our humble opinion, it’s a combination that merits your attention. The sweetness and acidity pair perfectly with sweet potatoes, creating a rich, flavorful stew that you’ll want more of.



  • 1 cup fat-free sour cream
  • ¼ cup fresh chives, minced


  • 2 tsp. canola oil
  • 1¼ cups thinly sliced yellow onion
  • ¾ cup bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup chopped unsalted dry-roasted peanuts
  • ½ tsp. salt
  • 1 tsp. crushed red pepper
  • 4 cups cubed sweet potatoes
  • 2½ cups quartered red potatoes
  • 2½ cups low-sodium vegetable broth
  • 1 (28 oz.) can diced tomatoes, undrained


  1. Combine topping ingredients, cover, and store in fridge while stew is cooking.
  2. Heat oil in a large, heavy-bottomed pot over medium-high heat. Sauté onion and bell pepper until tender (4-5 minutes). Add garlic and sauté until fragrant (30 seconds). Add peanuts, salt, and crushed red pepper and sauté until nuts smell toasted (1-2 minutes).
  3. Add potatoes, broth, and tomatoes. Bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are tender (45 minutes).
  4. Top stew with sour cream mixture to serve.
Nutritional analysis per serving: Calories 375; Total Fat 14g (18% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 4mg (2% DV); Sodium 590mg (26% DV); Total Carbohydrate 53g (19% DV); Dietary Fiber 9.5g (36% DV); Total Sugars 12g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 10% DV; Iron 10% DV; Potassium 25% DV; Vitamin A 80% DV; Copper 45% DV; Niacin 45% DV.
Recipe by Guiding Stars at
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