Peanut stews are found across West Africa. These recipes have ancient roots- they were made with native groundnuts before the peanut arrived from the New World in the 16th century.
It’s believed that peanut stew became popular in Western Africa during the Colonial era, when more efforts were channeled into groundnut farming. Plenty of nuts, what to do? Incorporate them into everyday food like stews and soups. Maafe is the Senegalese version of a West African peanut stew.
Maafe- Senegalese Peanut and Beef Stew
This meaty and creamy peanut stew is a fantastic dish to serve at cookouts and informal dinner parties. The subtle combination of peanut butter and tomatoes will keep everyone guessing what's in the dish while coming back for seconds…or thirds. Serve with rice or West African fufu.Print Pin
- Heavy skillet or large pot
- Medium bowl
- 2 lbs Beef or boneless chicken thighs, cut into 1½-inch cubes
- 1 tsp Paprika
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- ½ tsp Salt
- ½ tsp Coarse black pepper
- 1 large Onion, chopped
- 1 tbsp Garlic, minced
- 1 large Jalapeno pepper, chopped (or habanero)
- 3 tbsp Tomato paste
- 1 cup Tomato sauce (or crushed tomatoes)
- 1 tsp Paprika
- 2 tsp Red chili flakes
- 1 medium Red bell pepper, cut into chunks
- 1 medium Green bell pepper, cut into chunks
- 10 Baby carrots
- 3 cup Chicken broth
- ½ cup Peanut butter, smooth
- 4 tbsp Vegetable oil
- 1 tsp Salt
- Add all marinade ingredient to a plastic seal-top bag. Massage spices into the meat and marinate 30 minutes or more in the refrigerator.
- Heat 3 tbsp oil in a skillet over medium-high heat. Sear meat until it turns a nice brown color on all, about 10 minutes total. Transfer to a plate.
- Add additional 1 tbsp oil to skillet and sauté until they turn a deep golden brown. Be sure to scrape up any brown bits from the bottom of the pan. Stir in garlic, ginger, and chili pepper for an additional minute. Stir in tomato paste and cook in minute more.
- Add in tomato sauce, salt, paprika, and chili flakes. Cook 5 minutes. Stir in chicken broth, carrots, and add meat back in. Cook 5 minutes.
- Add peanut butter and stir to thoroughly combine with the sauce. Cover and cook 1 hour. Add bell peppers and cook, covered, another 30 minutes.
- Transfer to a serving bowl and garnish with chopped cilantro and peanuts.
Calories: 464kcal | Carbohydrates: 14g | Protein: 41g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1476mg | Potassium: 960mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2849IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 5mg