West African Groundnut Stew (Mafe)

Submitted by Stephanie Z.

"This is a yummy spicy stew, popular in Western Africa, particularly Senegal, Gambia, Mali and the Ivory Coast. Traditionally, it's made with black-eyed peas, but you can sub stew meat (usually chicken or beef) if you like! I was a little bit uncertain about the peanut butter, but it balanced the spiciness really well and gave the stew a creamy texture."

 

• Ready In: 1hr 20mins
• Ingredients: 21
• Serves: 10

ingredients

• 1⁄2 cup peanut butter
• 1⁄4 cup water
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 (15 ounce) can black-eyed peas or 16 ounces lean stew meat
• 1⁄2 cup peanuts
• 2 -3 cups beef stock or 2 -3 cups water
• 2 (14 1/2 ounce) cans diced tomatoes
• 6 ounces tomato paste
• 1 cup winter squash or 1 cup eggplant, 1/2-inch cubed
• 1 cup carrot, 1/2-inch cubed
• 1 cup turnip, 1/2-inch cubed
• 1 cup celery root, 1/2-inch cubed
• 2 sweet potatoes, 1/2-inch cubed
• 1 medium zucchini, sliced 1/4-inch thick
• 1 teaspoon thyme
• 2 teaspoons ground ginger
• 1 teaspoon chili powder
• salt and pepper, to taste
• 3 cups cooked brown rice (optional)
• 3 bananas (optional) or 1 pineapple, sliced (optional)

directions

1. Combine peanut butter and 1/4 cup water.
2. Saute onion and green pepper in a little oil until soft, about 5 minutes.
3. In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
4. Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
5. Serve over rice. Garnish with bananas or pineapple.