African Peanut Butter Stew(Senegalese Maafe)

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“hmmm really good!” I exclaimed. That was the first time I tasted peanut stew. Even with my allergy to peanuts, I did taste a little out of the bowl my friend served me. Thank God I don’t need an epipen sha. My head for correct that day ūüôā

Making this stew was quite eventful. I had made the vegetarian version here and I have to say it was absolutely delicious. Making this version was a little different from the vegetarian version and a lot more different from the  Nigerian version; well in my opinion. I have tried the Nigerian version once, but this one did it for me.

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I now remember a comment from a friend about my “Dine Africa” project. I can’t say that this recipe kicks it off, but it does show you how vast recipes can travel and have a niche where ever they land.

Growing up in Nigeria with the type of parents I had, we never really explored a lot of soups. My dad was set on Egusi and Achi and my mother was a sucker for Oha soup. She actually plants an Oha tree wherever she goes. So, you see, making this soup was quite an adventure.

being a food blogger, I have opened my taste buds to pretty much everything food. As in I would try anything once sha; at least when it comes to food. And with my dine Africa project what choice do I have ay?

Freds, I hope I¬†did you proud. You can find Freeda’s recipe here

African Peanut Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1lb chicken
  • ½lb beef or smoked goat meat(you could use any smoked meat)
  • ½ lb stock fish
  • 1 large dry fish(optional)
  • 1medium sized onion(chopped)
  • 1minced garlic
  • 1inch grated ginger
  • 2 plum tomatoes(chopped)
  • 3 fingers of okra(it doesn't have to be sliced)
  • 1 cup peanut butter
  • 2 tsps. tomato paste
  • 2½ cups meat stock or water
  • 2 tbsps. coconut or peanut oil
  • 1 handful spinach( very optional)
  • a few sprigs of cilantro or basil i.e scent leaves(optional)
  • Bouillon
  • Salt to taste
Instructions
  1. Mix 2 cups of stock with the peanut butter until smooth; then set aside.
  2. Wash your ,meats and pat them dry. season them with a little salt and set aside for about 10 minutes while you prepare your other ingredients(you could pre cook your meats if you want. Season with salt, onion, bouillon, chili pepper and cook)
  3. Heat the oil in a heavy bottomed pot, add the meats and stock fish; then brown them. Add the onions, and sauté with the meats; then add the garlic and ginger and sauté until fragrant. Stir in the tomato paste for a few minutes; then add the plum tomatoes. Cook until almost reduced. Pour n the mixed peanut and stock and add the remaining half cup of stock.
  4. Bring to a boil; then reduce the heat so that the soup comes to a low simmer. Cook for an hour or 45 minutes making sure that you stir occasionally to prevent burning. Once the oil floats to the top, stir in the okra and dry fish. Cook for about three minutes so that the okra does not get soggy;(it's best to steam your okra separately and serve with the soup) then stir in the basil(if using), set aside and serve with any side.
Notes
If your soup is to thick, you could add some more stock. I like mine a little thick
To make peanut butter, simply blend dry roasted peanuts in a food processor until smooth. You could add a little oil to smoothen(do not add too much)....Some people add very little honey(which is very optional; as I wouldn't when it comes to making stew). I used already made peanut butter

 

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