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Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Recipe

Groundnut Stew

This traditional Kwanzaa dish will warm the soul on these late, chilly December nights. Sure to stick to your bones, this savory peanut stew honors the culinary flavors of West Africa and is made with local favorites like sweet potatoes and peanuts. So start a new holiday tradition by adding this unique one-pot dish to your cooking repertoire.

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Ingredients

  • 2 T vegetable oil
  • ¼ cup all-purpose flour
  • 1 to 1 ½ T chili powder, depending upon the level of the desired spiciness
  • ½ tsp. salt
  • ¼ tsp. coarse ground black pepper
  • 2 lbs. boneless lean pork, trimmed of fat and cut into 1-inch cubes (I used a boneless pork loin rib end roast)
  • 1 Vidalia or sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 - 28 ounce can diced tomatoes, undrained
  • 1 ½ cups all-natural vegetable broth
  • 2 large sweet potatoes, peeled and diced into ½ inch pieces
  • ¼ cup peanut butter, smooth or chunky

Directions

In large Dutch oven, heat oil on low to medium heat. In a plastic bag combine flour, chili powder, salt, and pepper. Add meat; close the bag and shake to coat with flour mixture.

Add half of the meat to Dutch oven and brown for five minutes, stirring to brown all sides. Remove to a platter and repeat with remaining meat.

Add additional 1 tablespoon of oil if necessary to pot. Add onions to Dutch oven and sauté for five minutes. Add garlic and sauté for 1 minute. Don't let the garlic burn.

Return the browned meat and any juices to the pot and add tomatoes with their juice and the vegetable broth. Bring to a boil and then reduce heat. Cover and simmer for one-hour stirring occasionally. Stir in sweet potatoes and cover and cook an additional half-hour. Thoroughly stir in peanut butter. Remove cover and simmer on low for another 5-10 minutes, or until potatoes are tender and sauce thickens.

Serve over hot cooked egg noodles or rice. Makes six servings.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.