📝 About This Recipe
Hailing from the Mandinka people of Mali, Maafe is a soul-warming West African staple that celebrates the rich, creamy marriage of groundnuts and tomatoes. This plant-based version features tender sweet potatoes and hearty kale simmered in a luxuriously thick, savory-sweet peanut sauce infused with ginger and a hint of spice. It is a vibrant, protein-packed masterpiece that embodies the comfort and communal spirit of West African home cooking.
🥗 Ingredients
Aromatics and Base
- 2 tablespoons Vegetable oil (or any neutral oil like avocado)
- 1 large Red onion (finely diced)
- 2 tablespoons Fresh ginger (peeled and grated)
- 4 pieces Garlic cloves (minced)
- 1 piece Scotch Bonnet pepper (pierced whole for mild heat, or minced for spicy)
The Stew Body
- 3 tablespoons Tomato paste (double concentrated if possible)
- 2 large Sweet potatoes (peeled and cut into 1-inch cubes)
- 1 cup Crushed tomatoes (canned or fresh)
- 4 cups Vegetable broth (low sodium)
- 3/4 cup Natural creamy peanut butter (unsweetened and unsalted)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 bunch Lacinato kale (stems removed and leaves roughly chopped)
Garnish and Finish
- 1/4 cup Roasted peanuts (roughly chopped)
- 1/2 cup Fresh cilantro (chopped)
- 1 piece Lime (cut into wedges)
- to taste Salt and Pepper
👨🍳 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 soft and translucent, but not browned.
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3
Stir in the grated ginger and minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste to the center of the pot. Stir constantly for 3 minutes to 'fry' the paste; it should turn a deep brick-red color and smell slightly caramelized.
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5
Mix in the ground cumin and coriander, coating the aromatics in the spices.
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6
Add the cubed sweet potatoes and the crushed tomatoes. Stir well to ensure the potatoes are coated in the tomato base.
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7
Pour in the vegetable broth and add the whole Scotch Bonnet pepper. Bring the mixture to a gentle boil.
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8
Reduce the heat to low and simmer, partially covered, for 15 minutes or until the sweet potatoes are just starting to become tender.
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9
In a small heat-proof bowl, whisk the peanut butter with a ladleful of the hot broth from the pot until it forms a smooth, pourable paste. This prevents clumping.
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10
Pour the peanut butter mixture into the pot and stir thoroughly to incorporate. The stew will begin to thicken beautifully.
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11
Continue to simmer uncovered for another 10-15 minutes. The sauce should reduce slightly and become glossy.
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12
Fold in the chopped kale and cook for 3-5 minutes until the greens are wilted and tender.
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13
Remove the whole Scotch Bonnet pepper before serving. Taste and season with salt and freshly cracked black pepper.
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14
Ladle the stew into deep bowls and garnish generously with chopped roasted peanuts and fresh cilantro.
💡 Chef's Tips
Always use natural peanut butter (the kind that is just peanuts and salt) for the most authentic flavor and texture. If the stew becomes too thick, simply thin it with a splash of water or extra broth until it reaches your desired consistency. For a smoky depth, you can add a teaspoon of smoked paprika or a dash of liquid smoke. If you cannot find Scotch Bonnet, a Habanero is a great substitute, but handle it with care as both are very hot! This stew tastes even better the next day, as the flavors have more time to meld and develop.
🍽️ 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 textures. A crisp cucumber and red onion salad provides a refreshing acidity to cut through the richness. Serve with warm flatbread or crusty bread to soak up every drop of the peanut sauce. Enjoy with a cold glass of ginger beer or a hibiscus iced tea (Bissap).