I found this recipe in a vegetarian cookbook about 30 years ago and I remember being so pleasantly surprised on how delicious it is. I did not grow up eating peanuts let alone peanut butter, so this was all new to me. it’s just so delightful! It’s aromatic, hearty, and it does not feel heavy. You can serve this with rice or flat bread.
Maafe (West African Peanut Stew/Groundnut Stew)Course: Recipes, Uncategorized
1/2 pound dry black-eyed peas or 2 cans cooked (16oz total)
2 pound sweet potato (or yam, or purple potato, or red potatoes) diced in small cubes
2 tbsp avocado or peanut oil
2″ fresh ginger or 2 tbsp ginger juice. Grated
4 cups broth (vegetable, chicken or water)
4 Roma tomatoes (or one 16oz can diced tomatoes) diced
1 cup peanut butter (unsweetened)
1 tbsp diced pepper in adobo sauce (or cayenne or pepper flakes)
1 tsp turmeric
1 tsp cumin
2 tsp smoked paprika
2 cups greens (spinach, kale, collards)
Salt to taste
1/2 cup tomato paste
- Clean and rinse beans, add to dutch over (or your favorite soup pot), add 3 cups of water. Cook on low heat for about two hours. To expedite the process, you can soak the beans the night before. If not you can always use canned beans.
- Saute onions in the avocado oil on low heat for about 5 minutes No need to rush this. Add garlic and continue to saute.
- Add sweet potatoes and stir until well integrated. Add enough broth to cover potatoes. Cover and cook for 10 minutes on low.
- In a large bowl combine the tomato paste, peanut butter and enough broth until mixed well. Once it’s mixed (no lumps), add to the cooked potatoes.
- Add spices (turmeric, cumin, smoked paprika, salt). Add pepper in adobe if using or red pepper flakes.
- Once the beans are cooked, take some of the broth out (save it in case you need it), if too soupy, add the remainder of the potato mix, greens, and adjust the seasoning. Cover and simmer for 2 or 3 minutes on low to allow the spinach to wilt.
- Serve with fresh cilantro and lime or lemon. Can serve with rice or flat bread.