Hot Pot Potatoes aka Stewed Potatoes – Potatoes simmered in a tomato, onion and vegetables sauce – flavored with garlic .
This stewed potato is a wonderfully one-pot dish that is sure to be a hit with the entire family. I can never make enough to feed the family. The upside is that it is ready in less than no time.
When I was growing up this dish used to be a staple at out table. It was always a hit with the family.
The only thing I really did not enjoy was peeling the potatoes – I was the lucky one, who did all the peeling. I had to peel about 40-50 tiny potatoes- (how you like that…).
In this recipe, Potatoes is stewed in tomatoes, onions, flavored with garlic, smoked paprika, and white pepper. It is one of those dish that is simple yet quite tasty.
Some people include crayfish(dried shrimps) however; in this recipe I ditched the crayfish and included smoked turkey. You just can’t beat the bold, smoky flavor of the turkey. It totally intensifies these stewed potatoes plus, it is readily available in supermarkets. Crayfish on the other hand is not always available.
You may use any potatoes that you have available( red , white, large , small) it all works ! Here, I used 4 large russet potatoes.
Enjoy!
How To Make Hot Pot Potatoes
Peel potatoes and cut into big chunks. Place in water to prevent discoloration. Heat canola oil in a medium saucepan over medium heat until hot. Add the smoked turkey, sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
Add tomatoes, cayenne pepper, paprika, Maggie (bouillon) and cook stirring for about 5-7 minutes.
Throw in the potatoes, water and let it simmer, for about 5-7 minutes.
Then add carrots , bell pepper continue cooking until potatoes are tender. You may have to stir occasionally to prevent burns. Adjust for seasonings and serve
Watch How To Make It
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Hot Potatoes (African Stewed Potatoes)
Ingredients
- 2.5 pounds russet potatoes
- .5 cup canola oil
- 1.5 pound smoked turkey
- 1 medium onion
- 4 tomatoes chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Chicken bouillon optional
- 2 cups water or chicken broth
- 1 teaspoons granulated garlic
- 1 scotch bonnet pepper optional
- 1 teaspoon white pepper
- 1 cup sliced carrots
- 1 medium bell pepper green or red chopped
- Salt to taste
Instructions
- Peel potatoes and cut into big chunks. Place in water to prevent discoloration.
- Heat canola oil in a medium saucepan over medium heat until hot.
- Add the smoked turkey, sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, cayenne pepper, paprika, Maggie (bouillon) and cook stirring for about 5-7 minutes.
- Throw in the potatoes, water and let it simmer, for about 5-7 minutes. Then add carrots and bell pepper, continue cooking until potatoes are tender. You may have to stir occasionally to prevent burns.
- Adjust for seasonings and serve.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Bella Tee says
I noticed that in the instructions you say to add Cayenne at one point, but you don’t list it in the ingredients. How much cayenne do you add?
Imma says
Thanks for stopping by. Cayenne is an optional ingredient customizable to your tastes. I’d start with a ¼ teaspoon and increase as desired.
Heather McFeely says
I made this a couple of days ago with leftover Thanksgiving smoked turkey and my family loved it so much (even though I made it just a bit too spicy and we chugging water while devouring this). Enjoying leftovers today and it’s possibly even better. Thank you!
ImmaculateBites says
You’re welcome! 🙂
Kasha says
I cooked this down for an hour by accident, lol I went upstairs to take a shower and left it on but it was still so good I cook your recipes almost everyday
Sandi says
What is a “scotch bonnet pepper” ?
ImmaculateBites says
It’s hot pepper, used in most African and Caribbean Cooking.
Baaba says
This looks yummy. Thanks for reminding me of this meal. Will do some for the family soon.
ImmaculateBites says
Awesome! Happy Cooking!!!
Chichi says
Pls what is Russet Potatoe? If it Irish? Or Sweet? Or anoda type of Potatoe. And can we use Irish? Bcos am an Irish Potatoe lover. Nice Dish.
ImmaculateBites says
Hi Chichi! Russet potatoes are potatoes with neutral flavor . Irish potatoes would work just fine. That’s what we used back home. Thanks!
Renny says
I made this for my husband, he’s from Cameroon. Im American so i had not clue what this would taste like. But It looked great so i tried it. My husband loved it! He even said it reminded him of his mother when she use to cook it for him. SCORE!!! thanks so mich for this recipe and so many others. I finally love cooking!!!!
ImmaculateBites says
HIGH FIVE!!! That’s a HUGE compliment coming from your husband- girl. So glad the recipes are working out well for you. Thank you so much for letting me know.
Urban @ UrbansKitchen says
This is a nice dish ! It’s simple as well a fast dish to make. Almost seem it can be Vegetarian if the Smoked Turkey left out. I’ll have to keep an eye out for Smoked Turkey at store. I’ll have to make it some point soon though I know I have everything to make it in my kitchen besides the Turkey. I see a variation just using diced Pancetta Ham, since I often have that on hand to add flavor to sauté dishes but just replacing the Turkey with it in mean time keeping it a bit light maybe. I would add some Thyme to it in my variation since I just about put that herb in everything. I could also see a variation where you replace some the water/stock with some coconut milk as well. Maybe I’ll eventually try all those as well with the base recipe. This is a versatile dish at base that can be used in some many ways for Stews just by replacing the Protein and changing it as well. Nice Dish!
Nadia says
Just delicious! It reminds me my family, my grandma’kitchen IN Nkongsamba(Cameroon) thanks for the recipe
ImmaculateBites says
Hey Nadia! It sure brings childhood memories. A Cameroonian Favorite!
Nullacia says
Making this right now with beef…. smells awesome! Thanks again for another great and easy recipe 🙂
Philo says
Just made this and it’s good. A tad spicy but still very good. Thanks Immaculate 🙂
ImmaculateBites says
Philo, glad you liked it and thanks again, for the feedback
Philo says
Looks seriously delicious. I’m making this recipe this coming week:)
Therese says
Enjoyed this, easy to make. I also like how you preview each dish with pics and short explanations! One question about above recipe. When do you add the white pepper. It’s does not say I assume with the paprika? Also the chicken broth?
ImmaculateBites says
Therese , you can can use either water or chicken broth.Yes, you guessed right it is added with paprika.
Cindy says
Tried this with ham hock and they were delicious. Thanks for the recipe.
ImmaculateBites says
Cindy, Glad you enjoyed it ! Thanks for the feedback .
Carol says
I have made carrot cake before but never used pineapple . Will definitely be trying this. Thanks for the recipe.