๐ About This Recipe
Transport your senses to West Africa with Maafe, a soul-warming stew celebrated for its luxurious, velvety texture and complex flavor profile. This naturally dairy-free masterpiece balances the earthy richness of creamy peanut butter with the vibrant zing of fresh ginger and the subtle heat of Scotch bonnet peppers. It is a harmonious blend of savory, sweet, and spicy notes that creates a deeply comforting meal perfect for any occasion.
๐ฅ Ingredients
The Aromatic Base
- 2 tablespoons Vegetable Oil (or any neutral oil like avocado or grapeseed)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (peeled and grated)
- 1 whole Scotch Bonnet or Habanero Pepper (pierced with a knife but left whole for mild heat, or minced for spicy)
The Heart of the Stew
- 3 tablespoons Tomato Paste (high quality for deep color)
- 3/4 cup Natural Creamy Peanut Butter (unsweetened and unsalted preferred)
- 2 medium Sweet Potatoes (peeled and cut into 1-inch cubes)
- 6 cups Vegetable Broth (low sodium)
- 14.5 ounces Canned Crushed Tomatoes (one standard can)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 3 cups Collard Greens or Kale (stems removed and leaves chopped into ribbons)
Seasoning & Garnish
- to taste Salt and Black Pepper
- 1/4 cup Roasted Peanuts (roughly chopped for crunch)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 whole Lime (cut into wedges)
๐จโ๐ณ Instructions
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1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion and sautรฉ for 5-7 minutes, stirring occasionally, until they become translucent and slightly golden around the edges.
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until highly fragrant, being careful not to burn the garlic.
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4
Add the tomato paste to the center of the pot. Cook for 3 minutes, stirring constantly, until the paste darkens to a deep rust color; this 'caramelizing' step is crucial for depth of flavor.
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5
Whisk in the ground cumin and coriander, allowing the spices to toast in the oil for 30 seconds.
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6
Add the crushed tomatoes and vegetable broth. Stir well to scrape up any browned bits (fond) from the bottom of the pot.
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7
Place the peanut butter in a medium bowl. Ladle about 1 cup of the warm broth from the pot into the bowl and whisk until the peanut butter is smooth and liquid. Pour this mixture back into the pot.
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8
Add the cubed sweet potatoes and the whole Scotch bonnet pepper. Bring the liquid to a gentle boil.
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9
Reduce the heat to low, cover partially, and simmer for 20-25 minutes, or until the sweet potatoes are fork-tender.
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10
Carefully remove the whole Scotch bonnet pepper and discard (or mash a bit of it back in if you prefer more heat).
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11
Stir in the chopped collard greens or kale. Simmer for another 5-8 minutes until the greens are wilted and tender.
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12
Taste the soup and season generously with salt and black pepper. The salt is essential to balance the richness of the peanuts.
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13
Ladle the hot stew into bowls. Top with a heavy sprinkle of chopped roasted peanuts, fresh cilantro, and a squeeze of lime juice.
๐ก Chef's Tips
Always use natural peanut butter (just peanuts and salt) to avoid a cloying, artificial sweetness in the stew. If the soup becomes too thick as it simmers, simply thin it out with an extra splash of broth or water. For an even creamier texture, you can lightly mash a few of the cooked sweet potato cubes against the side of the pot. To control the heat, keep the chili pepper whole; the oils will infuse the broth without making it overwhelmingly spicy. This soup tastes even better the next day as the flavors meld, making it a perfect meal-prep option.
๐ฝ๏ธ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional Fufu. Pair with a side of warm, crusty bread or flatbread to soak up the rich sauce. Accompany with a crisp cucumber and red onion salad to provide a cooling contrast. Serve with a cold hibiscus tea (Bissap) or a light ginger ale to complement the spices. A side of fried plantains adds a wonderful caramelized sweetness to the meal.