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](https://oldwayspt.org/).



 

    Serves: 3-4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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. 

 

### Notes

## Nutrition Information

  Serving Size: 3 serving Calories: 433 Calories Fat: 28 Saturated Fat: 5 Carbohydrates: Net Carb: 34 Dietary Fiber: 10 Protein: 20 Sodium: 318  

## Dietary Restrictions

 Vegan