Maafé is a versatile West African stew made from tomatoes, vegetables, and peanuts. The ingredients vary regionally, making it an especially adaptable recipe for whatever's on hand and in season. Our version in plant-based, but feel free to add some chicken or beef, if desired.
Ingredients
- 1 tbsp extra virgin oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 1-inch thumb of ginger, peeled and grated
- 1 tbsp tomato paste
- 1 (28oz) can whole peeled tomatoes
- 1 tsp smoked paprika
- ¼ tsp ground cayenne pepper
- Salt, to taste
- 1 lb sweet potatoes (regular potatoes can be used in a pinch), peeled and chopped
- 4 cups vegetable stock
- 2 large carrots, peeled and sliced into thick rounds
- 1 lb winter squash, seeded, peeled and diced
- ½ cup creamy peanut butter
- 2 tbsp tamarind purée (or 2 tbsp fresh lemon juice plus 1 tsp sugar)
- 1 tbsp fish sauce or soy sauce
- 4 cups hearty greens, stems removed, leaves chopped (kale, collards, chard, etc.)
Preparation
- Heat the olive oil over medium heat in a large, deep-sided saucepan. Add the onion and garlic. Sauté until softened about 6 minutes. Add in the ginger and sauté until aromatic, about 1 minute.
- Add the tomato paste to the saucepan. Cook, stirring, for about 1 minute. Add the whole tomatoes and their liquid, breaking up the tomatoes in the pot with a wooden spoon. Add the smoked paprika, cayenne, and a generous dose of salt to the pot.
- Bring the stew to a simmer and add the sweet potatoes (or potatoes!). Cook until they just begin to soften, about 10 minutes. Add the butternut squash, carrots, and vegetable stock. Bring the stew to a boil, then reduce to a vigorous simmer. Cook until the vegetables are just fork tender, about 15 minutes.
- As the stew finishes cooking, combine the peanut butter with 6 tbsp hot liquid from the pot in a small bowl. Whisk until combined. Add in the tamarind paste and fish sauce and combine.
- Stir the peanut butter mixture into the stew until combined. Stir in the greens.
- Reduce the heat to low and simmer, stirring frequently, for another 10 minutes. The stew should be thickened but still loose enough to eat with a spoon. Adjust the spices and serve hot over fresh rice or alongside warm flatbread.
