International kitchen

Maffé (West African Peanut Stew) II

Name: Maffé (West African Peanut Stew) II
Cuisine: International
Ingredients: 4 tablespoons vegetable oil; 2 onions, neatly minced; 3 garlic cloves, neatly minced; 1½ teaspoons grated ginger; 2 cups crushed tomatoes; 4 chicken flavour bouillon cubes, crumbled; 1 cup peanut butter; 4 African eggplants, peeled and chopped; 2 sweet potatoes, peeled and chopped; 1 medium size green cabbage, washed and chopped; 4 medium size carrots, washed and diced; 3 medium size turnips, washed and chopped; 2 medium size habanero chile peppers; 15 medium size okra, washed, trimmed, and chopped; Salt to taste; Black pepper to taste; Chopped peanuts (optional)

Mafe is a spicy and delicious African peanut stew. It is eaten throughout Africa, especially by the people of Ivory Coast.

Maffé (West African Peanut Stew) II prepared recipe

PrepNot statedCookFollow stepsServesFlexibleLevelHome cook

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Before you start

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Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 17 listed ingredients.
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Step by step

Method

01
In a large pot, heat the oil over medium heat.
02
Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent.
03
Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes.
04
Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes, green cabbage, carrots, turnips, and habanero, then stir carefully to avoid fully crushing the habanero.
05
Cover and cook for about an hour over low heat until thickened.
06
Stir in the okra, then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft.
07
Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that.
08
Serve hot.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to A Healthier Michigan from Detroit, United States; view original image record .