West African Peanut Stew • Maafe
Rich and creamy with a nice balance of nutty and savory flavors, this West African Peanut Stew • Maafe is so delectable!
Ingredients
- 1 1/2 tbsp. vegetable oil tips & tricks
- 1 cup yellow onions, diced
- 1/2 cup red peppers, diced
- ground Himalayan pink salt, to taste
- 2 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 1/2 cups smooth peanut butter, melted
- 1 can (14.5 oz.) fire roasted tomatoes
- 4 cups vegetable broth
- 5 cups (about 2 medium) sweet potatoes, peeled and cut into 1-inch pieces
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1/2 tbsp. ground cumin
- 1/2 tbsp hot paprika
- freshly ground mixed peppercorns, to taste
- 4 cups baby spinach leaves, packed
- 1/2 cup unsalted dry-roasted peanuts, or as needed for garnish
- 1 1/2 tbsp. fresh chopped cilantro, for garnish tips & tricks
- lime wedges, for serving
Directions
- In a Dutch oven over medium heat, add oil. When hot, add onions and red peppers; season with ground sea salt. Sauté for 3 minutes.
- Add ginger and garlic; sauté for 1 minute. Add tomato paste and stir to coat.
- Pour in peanut butter and add fire roasted tomatoes; stir to blend.
- Pour in vegetable broth, increase heat to high, and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
- Add sweet potato pieces and chickpeas; season with ground cumin, hot paprika, and freshly ground mixed peppercorns. Mix well, and increase to medium-high heat.
- Cover, reduce back to medium, and simmer for 15 to 20 minutes or until potatoes are fork-tender.
- About 5 minutes before the end of cooking, add baby spinach leaves, stir them into the stew. If desired, add shredded, cooked chicken to the mixture. Continue cooking for the remaining 5 minutes.
- Spoon in warm bowls, garnish with some dry roasted peanuts, and sprinkle on fresh chopped cilantro. Serve with lime wedges.