Best 4 West African Groundnut Stew Mafe Recipes
In the vibrant culinary tapestry of West Africa, a dish shines with unparalleled richness and flavor: Groundnut Stew, also known as Mafe. Originating from the bustling markets and kitchens of Senegal, Mali, The Gambia, and Guinea, this hearty stew is a symphony of textures and tastes. Groundnut Stew is a true celebration of West African cuisine, a dish that embodies the region's love for bold flavors, aromatic spices, and the comforting embrace of peanuts. Our collection of Mafe recipes takes you on a culinary journey, exploring variations from different corners of West Africa, each with its unique blend of ingredients and cooking techniques. From the classic Senegalese Mafe, brimming with succulent lamb, tender vegetables, and a velvety peanut sauce, to the vibrant Gambian version, featuring chicken and a medley of colorful bell peppers, our recipes capture the essence of this beloved dish. Discover the secrets of Mafe, from selecting the perfect peanuts to mastering the art of creating a smooth, flavorful sauce. With our detailed instructions and helpful tips, you'll be able to recreate this West African gem in the comfort of your own kitchen, captivating the hearts and palates of your family and friends.
Here are our top 4 tried and tested recipes!
WEST AFRICAN GROUNDNUT STEW (MAFE)
This is a yummy spicy stew, popular in Western Africa, particularly Senegal, Gambia, Mali and the Ivory Coast. Traditionally, it's made with black-eyed peas, but you can sub stew meat (usually chicken or beef) if you like! I was a little bit uncertain about the peanut butter, but it balanced the spiciness really well and gave the stew a creamy texture.
Provided by Stephanie Z.
Categories Stew
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Combine peanut butter and 1/4 cup water.
- Saute onion and green pepper in a little oil until soft, about 5 minutes.
- In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
- Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
- Serve over rice. Garnish with bananas or pineapple.
WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)
This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.
Provided by jordanpoling
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
AFRICAN GROUND NUT STEW
Steps:
- Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
- Serve over rice or other starch.
- Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.
WEST AFRICAN GROUNDNUT STEW
Make and share this West African Groundnut Stew recipe from Food.com.
Provided by Shels
Categories Stew
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy pot, heat oil.
- Roll chicken in flour and brown in oil with nutmeg and chili powder.
- When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
- Stir well.
- Mix the boiling water with the peanut butter and add to pot.
- Simmer covered over low heat until tender, about 45-60 minutes.
- About halfway through cooking, add chopped vegetables.
- If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
- Serve over a bed of rice.
Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.9, Cholesterol 52.8, Sodium 436.2, Carbohydrate 7.3, Fiber 1.4, Sugar 3.1, Protein 22.3
Tips:
- For a creamier stew, blend a cup of cooked vegetables with some of the stew liquid before adding it back to the pot.
- If you don't have time to soak the groundnuts overnight, you can quick-soak them by boiling them in water for 10 minutes, then draining and rinsing them.
- To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat it over medium heat until warmed through.
- Serve mafe with rice, couscous, or your favorite grain. You can also serve it with boiled plantains or sweet potatoes.
Conclusion:
Mafe is a delicious and versatile stew that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it is also a good source of protein and fiber. The next time you're looking for a new and exciting dish to try, give mafe a try. You won't be disappointed!
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