Peanut stew, also known as maafe, groundnut stew, and several other names is originally from Mali in Western Africa. It is made in other countries in and outside of Western Africa and is known by a variety of names. The flavor changes from country to country, but peanuts, or peanut paste, is a staple. We use peanut butter, which imparts peanut flavor and a creamy, rich texture. If you have a peanut allergy, try sun-butter or almond butter. Curry powder is not a traditional ingredient, but provides a boost of flavor and color in one spice blend, making it more accessible if you do not have a slew of spices at home.
This recipe was inspired by Oldways.
Ingredients
Sweet_potato
- 1 medium
Onion
- 1 medium
Carrot
- 2 medium
Oil
- 1 Tablespoons, canola, avocado, peanut, sesame or light olive oil
Curry_powder
- 1 teaspoon
Red_pepper_flakes
- 1 pinch
Peanut_butter
- ½ cup
Tomato_paste
- ¼ cup
Broth
- 3 cups (low-sodium chicken broth, vegetable broth or water)
Kale
- 1 bunch
Instructions
Step 1
Wash and dice the sweet potato into 1 inch cubes. Set aside. Chop the carrots and onion.
Step 2
Heat the oil in a large stock pot over medium-high heat. Add the chopped potato, carrots, and onion and cook for 5 minutes.
Step 3
Add the curry powder and the chili flakes. Cook until fragrant.
Step 4
Add the peanut butter and tomato paste and broth. Simmer for 20 min.
Step 5
One the potatoes are tender, add the kale and cook until wilted.