Maafe
A rich and hearty West African peanut stew with tender meat and vegetables.
20 mins
Prep Time
50 mins
Cook Time
4
Servings
Ingredients
- 1 lb beef or chicken, cut into chunks
- 1 cup natural peanut butter (unsweetened)
- 2 large tomatoes, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 eggplant, cubed
- 4 cups chicken or vegetable broth
- 2 tbsp tomato paste
- 1 scotch bonnet pepper (optional, for heat)
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- Fresh cilantro or parsley for garnish
Nutrition Facts
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Instructions
Heat vegetable oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, stirring for another minute until fragrant.
Add the meat chunks and brown on all sides, about 5 minutes. Season with salt, black pepper, paprika, and cumin.
Stir in the chopped tomatoes and tomato paste. Cook for 5 minutes until the tomatoes soften and release their juices.
Add the peanut butter and broth, stirring well to dissolve the peanut butter into the liquid.
Add the carrots, sweet potato, eggplant, and scotch bonnet pepper (if using). Bring to a boil, then reduce heat to low and simmer for 30-40 minutes until the meat and vegetables are tender.
Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving.
Chef's Tips
- Peanut Butter: Use natural, unsweetened peanut butter for the most authentic flavor.
- Vegetables: Feel free to substitute or add other vegetables like okra or bell peppers.
- Spice Level: Adjust the heat by removing the seeds from the scotch bonnet pepper or omitting it entirely.
- Serving Suggestion: Maafe is traditionally served over rice, couscous, or fufu.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
