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!
Stewed potatoes are a guaranteed hit that will please the entire family. I can never make enough to feed everyone, but that’s ok because they’re ready in less than no time.
While I was growing up, I remember this dish being a staple on the dinner table. And it was always the first thing to disappear.
The only thing that wasn’t exciting was peeling all those potatoes. I was usually the lucky one who got that job. I had to peel about 40-50 tiny potatoes (how do you like that?). But when everyone excitedly gathered around, all those happy faces were so worth it.
What Goes Into Hot Pot Potatoes
The potatoes in this recipe are stewed in tomatoes and onions and then flavored with garlic, smoked paprika, and white pepper. It is one of those simple dishes that’s so tasty.
Some people include crayfish (dried shrimp). However, I ditched the crayfish and went for smoked turkey. You just can’t beat the bold, smoky flavor of the turkey. It totally intensifies the flavor factor; plus, it’s readily available in supermarkets. Crayfish, on the other hand, isn’t always available.
Any available potato (red, white, large, or small) will work! I used 4 large russet potatoes because peeling large ones is easier. 😉
Ingredient List
- Potatoes – Take your pick on the type of potato. I chose large ones to make peeling faster.
- Smoked Turkey adds protein for a delicious one-pot meal. Ham and bacon would also be awesome. If you want to add crayfish, go for it!
- Flavor – Onions, tomatoes, optional scotch bonnet for a bit of heat, granulated garlic, smoked paprika, white pepper, and chicken bouillon are the traditional seasonings. And chicken broth turns it into a stew.
- Veggies – Carrots and a bell pepper turn this delectable stew into a one-pot wonder.
How to Make Hot Pot Potatoes
- Peel potatoes and cut into big chunks. Cover in water to prevent discoloration.
- Saute – Heat canola oil in a medium saucepan over medium heat. Saute the smoked turkey and onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pan. (Photo 1)
- Seasoning – Add tomatoes, scotch bonnet pepper, paprika, granulated garlic, white pepper, and bouillon. Cook, stirring, for 5-7 minutes. (Photo 2)
- Potatoes – Toss in the potatoes, pour in the broth (or water), and simmer for 5-7 minutes. (Photo 3)
- Veggies – Add the carrots and bell pepper, and continue cooking until the potatoes are tender. You may have to stir occasionally to prevent burning. (Photo 4)
- Serve – Adjust seasonings to taste and enjoy!
What to Pair With Hot Pot Potatoes
This one-dish meal is perfect on its own, but a side of greens is always a winner. Finish it off easy mandazi for pure yum!
More Fantastic African Stew Recipes to Try
Watch How to Make It
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Hot Pot Potatoes (African Stewed Potatoes)
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.
Tips & 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.
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.