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.
SParker says
I’m a fan!! From a few other recipes.
Can I use Turkey tails?
ImmaculateBites says
yes you sure can.