Paleo West African Pork Stew

The cookbook I'm currently spending a week in is The Whole Hog Cookbook by Libbie Summers.  Of course, as timing goes, a photo of the mistreatment of little piggies is making the Facebook rounds.  Just before I began typing this post, I checked my Facebook page and saw a posting of poor piggies.  Apparently they were being prepared to be shipped, in China.  That little piggie was going to market, but not in a good way.  Sad.


I purchase our meat at one of the more reputable/healthy grocery stores and hope our pork was well-treated.  I love my animals, but I love to pork out on some bacon too!

There was a time when we'd buy 1/2 a pig from a local farm-raised FFA pig, but no such luck these days.  We don't have the connections, nor the freezer space.

So, if you're not down with eating piggies, overlook this SCRUMPTIOUS stew!!

If you're PALEO and dig on some DE-LISH Pork Stew...READ ON!

I chose this recipe because of the West African name.  We sponsor a young girl named Kadidia in Mali, West Africa.  Her father is a subsistence farmer and his main crop is ground nuts.  We've sponsored Kadidia for many years and pray for her regularly; hoping her family is well-cared for and the crops are bountiful.

West African Pork Stew

Kosher salt
Freshly ground black pepper

1 (3-pound) boneless Boston blade port roast, cut into 1-inch pieces
2 tablespoons vegetable oil (I didn't use the oil as the pork naturally provided plenty of oil)
8 scallions, roughly chopped (or one chopped onion)
1 can stewed tomatoes (15 oz)
1 1/2 tablespoons curry powder
1 tablespoon minced fresh ginger
1/4 teaspoon fresh red pepper flakes
1 large red bell pepper, seeded and chopped
2 pounds sweet potatoes, peeled and cut into 2-inch pieces
4 cups chicken broth
1/3 cup natural almond butter (the recipe recommended peanut butter, but we eat more almond butter)

Garnish
1/4 cup chopped fresh cilantro
1/3 cup chopped roasted unsalted peanuts

Heat oil (if using) in dutch oven over medium-high heat.  Stir in the pork and cook for 6-8 minutes until browned on all sides.  Stir in the scallions (onion) and cook for 2 minutes.  Add tomatoes, curry powder, ginger, red pepper flakes, bell pepper, sweet potatoes, and stock.  Stir to combine, cover and cook over low heat for 2 hours, or until the stew thickens.  Stir in the almond (or peanut) butter.  Salt and pepper to taste.

All the vegs and pork added.  Cook for 2 hours.

Forgot the garnish.  We were too eager to eat!

Serve garnished with chopped cilantro and chopped peanuts.

This stew disappeared quickly!  Big hit with the family!!!