Hot Pot Potatoes (African Stewed Potatoes)
Potatoes simmered in a tomato, onion, and vegetable sauce enhanced with garlic. A delicious one-pot stew to satisfy the soul!
Servings 6
Calories 390kcal
Ingredients
- 2½ pounds (1k) russet potatoes
- 1-2 tablespoons (15-30ml) canola oil
- 1½ pounds (680g) smoked turkey
- 1 medium onion
- 4 tomatoes, chopped
- 1 scotch bonnet pepper (optional)
- 1 teaspoon (2g) smoked paprika
- 1 teaspoon (3-4g) granulated garlic
- 1 teaspoon (3g) white pepper
- 1 teaspoon (3g) chicken bouillon (optional, but I love Maggie)
- 2 cups (475ml) chicken broth or water
- 1 cup (125g) sliced carrots
- 1 medium bell pepper, chopped (green or red)
- salt to taste
Instructions
- Peel potatoes and cut into big chunks. Place in water to prevent discoloration.
- Heat oil in a medium saucepan over medium heat until hot.
- Add the smoked turkey and onions, and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, scotch bonnet pepper, paprika, granulated garlic, white pepper, and bouillon. Cook, stirring, for 5-7 minutes.
- Toss in the potatoes, add the broth, and let simmer for 5-7 minutes.
- Add the carrots and bell pepper. Continue cooking until the potatoes are tender. You may have to stir occasionally to prevent burning.
- Adjust for seasonings and serve.
Notes
- This stew is a great make-ahead. Store it for 2-3 days in the fridge and reheat at will.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition
Serving: 240g | Calories: 390kcal | Carbohydrates: 46g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 617mg | Potassium: 1528mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7772IU | Vitamin C: 44mg | Calcium: 80mg | Iron: 4mg