Maafe
Maafe, also known as West African peanut stew, is a spicy, nutty and hearty stew enjoyed widely throughout Western and Central Africa. It is a versatile dish as the ingredients and recipes used vary significantly depending on the region.
The base of the stew is made from roasted peanuts that are ground into flour to form a rich, creamy and spicy sauce. In many african cultures, it is believed that peanuts provide significant benefit to the soul.
This one-pot stew can be served alongside flatbreads, rice, couscous or fufu, depending on preference. The protein source can also vary. Most recipes use chicken thighs, however beef, lamb, goat and oxtail are also popular! This dish can even be made vegetarian by omitting the meat and simply adding only vegetables. The traditional vegetables used in the Maafe pot include root vegetables such as sweet potatoes, carrots, yams and potatoes, as well as cabbage and eggplant. However, you can use whatever vegetables you enjoy or have available!
This hearty stew offers a great source of protein, carbohydrates and healthy fats. It can be cooked in bulk and stored in the fridge or freezer for convenience.
Serves 4
Ingredients
600g skinless chicken thighs
Salt and pepper, as needed
1 tablespoon olive (or preferred cooking) oil
1 white onion, diced
1 sweet potato/yam, cut into 1/2-inch cubes
2 teaspoons cumin
1/4 cup fresh minced ginger
4 large garlic cloves, minced
2 teaspoons paprika or cayenne pepper (or both)
1/2 scotch bonnet pepper (ribs and seeds removed)
4 cups cabbage, chopped (substitute for kale if preferred)
2/3 cups roasted peanuts, roughly chopped, plus extra for topping
1/2 cup natural peanut butter
800g of tinned tomatoes, crushed
400g can of chickpeas, rinsed and drained (optional)
2 to 3 cups chicken/beef stock
Chopped coriander, for topping
Method
Add the oil to a large pot set over medium-high heat. Season the meat pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.
Reduce the heat to medium and add the diced onion and sweet potato/yam to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderise/brown. Add the cumin, ginger, garlic, chili pepper, cayenne/paprika, peanuts, peanut butter, and cabbage (or kale). Stir and allow to cook for about a minute. Season, as needed.
Add the crushed tomatoes, chickpeas (if using), and the stock
Add the chicken thighs, along with the juices, into the pot. Simmer the stew, uncovered, until the meat and sweet potatoes are both cooked and tender; about 25 minutes. Remove the meat to a cutting board and chop/shred it. Add back into the pot.
Serve the stew in bowls topped with extra peanuts and coriander, with a side of flatbread, fufu or on top of fluffy cooked rice or couscous
Pictures courtesy of:
https://www.epicurious.com/recipes/food/views/mafe-peanut-sauce
https://www.africanbites.com/maafe-west-african-peanut-soup/
