African Peanut Stew

Recipe Difficulty: Easy

Recipe Tags:

• African Peanut Stew
• Vegan Stew
  
• Sweet Potato Dinner Ideas
  
• Chickpeas
  
• Brown Rice
• Easy Vegan Recipes

What is African Peanut Stew?
African peanut stew, also known as maafe or maffé, is a West African dish that is popular in many countries in the region, including Senegal, Mali, and Guinea. It is made with a base of peanut butter or ground peanuts, which gives it a rich, nutty flavor and creamy texture. The stew is often made with meat, such as chicken or lamb, and vegetables, such as tomatoes, onions, and sweet potatoes. It is seasoned with a variety of spices, including cumin, coriander, and paprika, and is typically served over rice or with a side of bread.
The origins of African peanut stew are not well documented, but it is believed to have been influenced by a variety of cultural and culinary traditions. Peanut butter and peanuts have been grown and consumed in Africa for centuries, and the use of peanuts in savory dishes is common in many West African cuisines. The stew is also influenced by the culinary traditions of the many different cultures that have interacted with West Africa over the centuries, including Arabic, European, and American cultures.

My African Peanut Stew Recipe Notes
This African Sweet Potato Peanut Stew is an impressive dish made with humble ingredients. It's creamy, bright & slightly spicy. Sweet potatoes, chickpeas and tomatoes make up the bulk of the stew which is then flavoured with natural peanut butter, lime juice, cumin, coriander and chili. I like to serve this with brown rice, fresh cilantro & chopped toasted peanuts. Serve extra lime wedges on the side if you want to add a bit more brightness. I really really love this stew, I first made a version of it probably 8 years ago now. It's a tasty bowl of comfort you can make any time of the year. I hope you enjoy it as much as I do!!! Much love. 

A note on Peanut Butter!

I really do like Kraft Peanut Butter. I only ever buy natural with no salt or sugar added. I will buy other brands if I can find a better price, but always natural no salt no sugar! Natural Peanut Butter does separate, but for me that isn't a downside. I find when I taste spreadable peanut butter after loving the natural stuff for so long, there is no comparison in taste. If I want to add salt or sweet, like say, on my peanut butter toast in the morning,  I just sprinkle some sea salt and add a drizzle of maple syrup. I would rather control the salt and sugar that I add to my food myself. 

African Sweet Potato & Peanut Stew Recipe

Serves 8
Ingredients:

• 1/4 cup extra virgin olive oil or veg oil
• 1 onion, diced
• 8 cloves garlic, chopped
• 3 " ginger, minced
• 2 tbsp whole cumin seed
• 2 tbsp whole coriander seed
• 1/2 tsp cinnamon
• 2 L veg stock (8 cups)
• 1 tbsp brown sugar (optional...this is something I tend to add to tomato based one pot meals but just taste and do what you like.)
• 2 tsp sambal oelek (or to taste & if you prefer a different type of chili for adding heat, go ahead and use it)
• 1 28 fl oz can whole tomatoes
• 1 x 19 oz can chickpeas, drained and rinsed
• juice 2 x limes
• 2 1/2 lbs sweet potatoes, peeled and cut into bite sized cubes. 
• 3/4 cup smooth peanut butter or a bit more. (I ONLY ever use natural peanut butter with no added salt or sugar. The oil separates from the peanuts in natural butters, if you store them upside down it helps so that you don't have to stir so much when you go to use some peanut butter.)
• Baby spinach, brown rice, cilantro & chopped peanuts for serving.

Method:

1. In a large soup pot heat 1/4 cup veg oil. Sweat onion for a few minutes then add in minced ginger and garlic and cook until everything is softened. Season with S & P
2. While you are softening the onion, toast cumin & coriander seeds in a small pan until fragrant. Cool a bit then blitz in spice grinder. Add cumin, coriander and cinnamon to the pot with onion, ginger and garlic. Stir around for a few minutes. 
3. Now add the can of tomatoes, I like to use whole tomatoes, and I just crush them one a time with my hands as I'm adding them to the pot. 
4. Add veg stock and cubed sweet potatoes, bring everything to a boil & reduce to a simmer. Season with more S & P.
5. Now stir in peanut butter, lime juice, sambal oelek, & continue to simmer until potatoes are soft.
6. Add can of chickpeas & allow stew to hang out on a gentle simmer for awhile. I dislike rushing soups and stew because time develops flavour. Season with salt and pepper to taste.
7. I like adding spinach to the stew, but don't stir it into the entire pot all at once. I typically cool my stew and reheat whatever portion I'm eating then add a handful of spinach at the end to that portion until just wilted. Basically don't add spinach to any portion of soup that won't be consumed right away, it tends to overcook and isn't appealing. 
8. If desired serve stew over some rice and garnish with fresh cilantro, chopped peanuts and a wedge of fresh lime, if desired.