African Fire Pork Stew
It's from Hot, Hotter, Hottest" 50 Fiery Recipes from Around the World, by Janet Hazen, published in 1992 so may not be available, I haven't checked Amazon. (ISBN 0-8118-0079-2)
Description: If you are a true chili pepper enthusiast you will have to try this incendiary North African pork stew. In Africa, hot dishes are made even hotter with a sauce called berbere—a mixture of chilies, spices, and tomatoes. If you need extra heat in this stew, add a tablespoon of dried red pepper flakes or a dash of prepared hot sauce, but I would sample a few spoonfuls before adding any more chilies.
Makes 6 servings. Hottest: rated 9
12 small dried red chilies
1.5 kg pork, trimmed of excess fat and tendon, cut in 2.5cm pieces
2 large onions, cut in large dice
6 cloves garlic, coarsely chopped
6 jalapeno peppers, seeded, stemmed, and coarsely chopped
1/2 cup peanut oil
5 cm piece ginger root, peeled and coarsely chopped
1 tablespoon paprika
2 teaspoons each ground nutmeg, coriander, cinnamon, and allspice
2 tablespoons dark brown sugar
5 cups unsalted beef broth or stock
3 cups peeled and chopped tomatoes, or a 28-ounce can tomatoes
1/4 cup roasted peanuts
4 medium sweet potatoes, peeled and cut into 2cm pieces
1/4 cup red wine vinegar
1. Cover the dried chilies in boiling water and soak for 2 to 3 hours or until they are soft. Drain and coarsely chop. Set aside until needed.
2. Cook the pork, onions, garlic, and jalapeno peppers in the peanut oil over high heat for 7 to 10 minutes, stirring all the while. Add the ginger, spices, and sugar and cook over moderate heat for 5 minutes, stirring frequently. Add the beef broth and bring to a boil over high heat. Add the tomatoes, peanuts, and reserved chilies, reduce the heat to moderate, and cook for 1 hour, stirring from time to time.
3. Add the potatoes and vinegar and cook for 25 to 30 minutes or until the meat and potatoes are tender. Season with salt and pepper and garnish with chopped parsley to taste
It's even better re-heated for lunch the next day!