Maafé (Peanut Stew)
Source: Nafy Flatley, Teranga
Recipe Type: Soups | Seasons: Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 8, 2020.
½ cup organic creamy peanut butter
3 cups broth or water
1 tablespoon vegetable oil
1 red onion, diced, 1 inch pieces
1 bell pepper, diced, 1 inch pieces
4 garlic cloves, minced
1 orange habanero peppers, whole stem on
1 heaped tablespoon tomato paste
2 cups canned diced tomatoes
1 tablespoon tamarind paste
1 teaspoon fish sauce or vegetarian
1 bay leaf
2 teaspoons sea salt, plus more to taste
Cracked black pepper, to taste
1 tablespoon Teranga baobab powder, optional
4 cups spinach, whole moringa leaves or Baobab leaves (optional)
In a bowl, combine the peanut butter with 1 cup of warm water or vegetable broth and stir to dissolve to a smooth sauce.
In a large saucepan, heat up the oil over medium heat and add in the onions and bell peppers. Sauté until soft but not browned, about 3 minutes. Add in the minced garlic and stir until fragrant, about 30 seconds.
Add in the tomato paste, stirring to evenly coat the vegetables. Allow to cook until the color turns brick red, about 3-4 minutes. Add in the chopped tomatoes with their liquid. Stir and scrape the bottom of the pan to loosen any stuck bits. Allow the sauce to come up to a simmer.
Stir in the peanut butter mixture and the remaining water. Add in the tamarind paste, fish sauce or vegetarian option and bay leaf. Let sauce simmer, covered over low heat till slightly thickened, about 30 minutes. Stir frequently to keep from burning.
Season sauce with salt and black pepper and allow to cook for about 10 minutes.
Sprinkle in the baobab powder (optional). Remove from heat, season with more salt, if necessary.