📝 About This Recipe
Transport your kitchen to West Africa with this velvety, deeply aromatic Peanut Stew, traditionally known as Maafe. This plant-based version centers on the humble peanut, transformed into a rich, umami-packed sauce that perfectly balances sweetness, heat, and earthy depth. It is a soul-warming comfort dish that celebrates the incredible versatility of nut-based proteins and vibrant garden vegetables.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Vegetable Oil (or any neutral high-heat oil)
- 1 large Red Onion (finely diced)
- 2 tablespoons Fresh Ginger (grated or minced)
- 4 cloves Garlic (minced)
- 1 piece Scotch Bonnet or Habanero (pierced but kept whole for mild heat, or minced for spicy)
The Heart of the Stew
- 2 medium Sweet Potato (peeled and cut into 1-inch cubes)
- 3 tablespoons Tomato Paste (concentrated)
- 1 cup Canned Crushed Tomatoes (or fresh pureed tomatoes)
- 4 cups Vegetable Broth (low sodium)
- 3/4 cup Creamy Natural Peanut Butter (unsweetened and unsalted)
- 2 medium Carrots (sliced into half-moons)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
Finishing Touches
- 3 cups Collard Greens or Kale (destemmed and roughly chopped)
- to taste Salt and Black Pepper
- 1/4 cup Roasted Peanuts (crushed for garnish)
- 1/2 cup Fresh Cilantro (chopped for garnish)
- 1 whole Lime (cut into wedges)
👨🍳 Instructions
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1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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2
Add the diced red onion and sauté for 5-7 minutes until softened and translucent, but not browned.
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3
Stir in the minced garlic, grated ginger, and the whole Scotch Bonnet pepper. Cook for 2 minutes until the aromatics are fragrant.
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4
Add the tomato paste to the center of the pot. Fry it for 3 minutes, stirring constantly, until it turns a deep rust color; this removes the raw tinny taste.
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5
Stir in the cumin and coriander, allowing the spices to toast in the oil for 30 seconds.
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6
Add the crushed tomatoes and the cubed sweet potatoes and carrots. Toss well to coat the vegetables in the tomato-spice base.
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7
Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, partially covered, for 15 minutes.
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8
In a small bowl, whisk together the peanut butter with one ladle of the hot broth from the pot until it forms a smooth, pourable paste.
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9
Stir the peanut butter mixture into the pot. This prevents clumping and ensures a silky texture.
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10
Continue to simmer for another 10-15 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened significantly.
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11
Fold in the chopped collard greens or kale. Cook for 3-5 minutes until the greens are wilted and tender.
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12
Remove the whole Scotch Bonnet pepper carefully. Taste the stew and season with salt and black pepper as needed.
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13
Ladle the thick stew into deep bowls and garnish generously with crushed peanuts, fresh cilantro, and a squeeze of lime juice.
💡 Chef's Tips
Use natural, 'drippy' peanut butter where the only ingredients are peanuts and salt for the most authentic flavor. If the stew becomes too thick, simply thin it out with an extra splash of broth or water until it reaches your desired consistency. Don't skip the lime juice at the end; the acidity is crucial to cutting through the richness of the peanut fats. For a deeper flavor profile, try roasting your sweet potatoes in the oven before adding them to the stew. If you want more heat, pierce the Scotch Bonnet several times before adding it to release the capsaicin oils.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional Fufu. Pair with a side of fried sweet plantains for a delicious contrast of flavors. Accompany with a crisp, cold hibiscus tea (Bissap) to refresh the palate. Serve with warm crusty bread to soak up every drop of the savory peanut sauce.