📝 About This Recipe
Transport your senses to the heart of West Africa with this velvety, deeply aromatic Peanut Soup, traditionally known as Maafe. This plant-based masterpiece balances the creamy richness of slow-simmered peanut butter with a vibrant kick of ginger, garlic, and scotch bonnet peppers. It is a soul-warming dish that celebrates the humble nut as a powerhouse of protein and flavor, creating a thick, savory gravy that is as comforting as it is exotic.
🥗 Ingredients
The Aromatics
- 1 large Red Onion (finely diced)
- 2 tablespoons Fresh Ginger (peeled and grated)
- 4 cloves Garlic (minced)
- 1 piece Scotch Bonnet or Habanero Pepper (pierced with a knife but left whole for mild heat, or minced for high heat)
Soup Base
- 3/4 cups Natural Creamy Peanut Butter (unsweetened and unsalted; just peanuts and salt)
- 3 tablespoons Tomato Paste (concentrated)
- 5 cups Vegetable Broth (low-sodium preferred)
- 1 cup Canned Crushed Tomatoes (or tomato purée)
- 2 tablespoons Coconut Oil (for sautéing)
Vegetables and Seasoning
- 2 medium Sweet Potato (peeled and cut into 1-inch cubes)
- 3 cups Collard Greens or Kale (stems removed, leaves roughly chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- to taste Sea Salt and Black Pepper
For Garnish
- 1/4 cup Roasted Peanuts (roughly chopped)
- 1/2 cup Fresh Cilantro (chopped)
- 2 stalks Green Onions (thinly sliced)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
-
1
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
-
2
Add the diced red onion and sauté for 5-7 minutes until translucent and slightly caramelized around the edges.
-
3
Stir in the grated ginger and minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
-
4
Add the tomato paste, cumin, and coriander. Stir constantly for 2-3 minutes; the paste should darken to a deep brick red, which intensifies the flavor.
-
5
Pour in the crushed tomatoes and the vegetable broth. Stir well to combine all the aromatics with the liquid.
-
6
Add the sweet potato cubes and the whole Scotch bonnet pepper. Bring the mixture to a gentle boil.
-
7
Once boiling, reduce the heat to low. Cover and simmer for 15 minutes, or until the sweet potatoes are just beginning to soften.
-
8
In a small heat-proof bowl, whisk together the peanut butter with one cup of the hot soup liquid until it forms a smooth, pourable slurry.
-
9
Pour the peanut slurry back into the main pot. This technique prevents clumping and ensures a silky texture.
-
10
Stir in the chopped collard greens or kale. Simmer uncovered for another 10-15 minutes. The soup will thicken beautifully as it reduces.
-
11
Remove the whole Scotch bonnet pepper and discard. Taste the soup and season with salt and black pepper as needed.
-
12
Check the consistency; if you prefer a thinner soup, add a splash more broth. If you want it thicker, simmer for 5 more minutes.
-
13
Ladle the hot soup into deep bowls. Ensure each serving has plenty of sweet potatoes and greens.
-
14
Garnish generously with chopped roasted peanuts, fresh cilantro, and green onions. Serve with a lime wedge on the side for a bright finish.
💡 Chef's Tips
Always use 'natural' peanut butter where the only ingredients are peanuts and salt; commercial brands with palm oil and sugar will alter the savory profile. If you want more heat, pierce the Scotch bonnet multiple times or mince it, but be warned: they are very spicy! For an extra layer of flavor, roast your sweet potatoes in the oven before adding them to the soup. This soup tastes even better the next day as the flavors meld, making it a perfect meal-prep candidate. If you find the soup too rich, an extra squeeze of lime juice at the end will cut through the fat of the peanuts perfectly.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional West African Fufu. Pair with a side of warm crusty bread or toasted naan to soak up the creamy sauce. Accompany with a simple side of fried plantains for a sweet and salty contrast. Serve with a crisp, cold lager or a refreshing hibiscus iced tea (Bissap). A side of steamed okra also complements the textures of this stew beautifully.