Maafe (West African Peanut Stew)

🧂 Ingredients

• 700 g Beef chuck or boneless chicken thighs
• 200 g Natural unsweetened peanut butter
• 4 tbsp Tomato paste
• 1 large Yellow onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 medium Sweet potatoes
• 1/4 head Cabbage
• 1 whole Scotch bonnet pepper
• 1 can (400g) Diced tomatoes
• 1 liter Low-sodium chicken or beef broth
• 2 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper
• for serving Cooked rice

👨‍🍳 Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Pat the beef or chicken dry and season generously with salt and pepper. Sear the meat in batches until well-browned on all sides, about 3-4 minutes per side. Remove the meat and set aside.

   ⏱️ 10 minutes
2. 2

   Reduce the heat to medium (around 175°C / 350°F). Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   Stir in the tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly. This helps to deepen its flavor.

   ⏱️ 2 minutes
4. 4

   Return the seared meat to the pot. Add the peanut butter and whisk until it starts to melt and combine with the tomato mixture. Gradually pour in the broth (or water), whisking continuously to create a smooth sauce. Add the can of diced tomatoes (undrained) and the whole pricked scotch bonnet pepper.

   ⏱️ 5 minutes
5. 5

   Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 1 hour (for chicken) to 1 hour 30 minutes (for beef), or until the meat is very tender. Stir occasionally to prevent sticking.

   ⏱️ 1 hour to 1 hour 30 minutes
6. 6

   Add the cubed sweet potatoes and chopped cabbage to the pot. Stir to combine. Ensure the vegetables are mostly submerged in the sauce. If the stew seems too thick, add a little more broth or water.

   ⏱️ 5 minutes
7. 7

   Cover and continue to simmer for another 30-40 minutes, or until the sweet potatoes are fork-tender and the cabbage is wilted and tender. Remove the scotch bonnet pepper before serving, or leave it in for a spicier stew.

   ⏱️ 30-40 minutes
8. 8

   Taste and adjust seasoning with salt and pepper as needed. The sauce should be thick and creamy. Serve hot over cooked rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Use natural, unsweetened peanut butter for the most authentic flavor. Avoid 'peanut spread' which often contains added sugars and oils.
• ✓The consistency of the sauce should be thick and creamy, coating the back of a spoon. Adjust with more liquid if it becomes too thick.
• ✓Maafe is a staple dish found across many West African countries, with regional variations.
• ✓For a milder heat, carefully remove the seeds and white membrane from the scotch bonnet before adding it, or use a whole dried chili pepper instead.

🔄 Variations

• Vegetarian/Vegan: Omit the meat and use vegetable broth. Add more vegetables like okra, spinach, or bell peppers.
• Extra Spicy: Leave the scotch bonnet whole and intact, or add a pinch of cayenne pepper to the sauce.
• Additions: Some variations include okra, bell peppers, or leafy greens like spinach or kale added towards the end of cooking.

🥗 Nutrition

Per serving