I had never had Maafe until Priya asked if I had a recipe for it. This lead me to be officially in love with the stew. Although I have an allergy to peanuts, it’s not that bad with the butter (no idea why 🙂 ). Sometimes I enjoy making Nigerian soups with a vegetarian twist and sometimes with mushrooms, but I never thought about making groundnut soup this way.
This soup, although a vegetarian style is very rich in flavor and was so beautiful after the cooking process.
Before I made this dish I had always tasted groundnut soup from my neighbor who always cooked it for her Ghanaian husband. She added a lot of meats and dry fish to it, but I never really asked her how she prepared hers’ until I discussed with Priya about making some. Oh was I a little nervous but I knew exactly who to run to for a little help. Freds who also blogs about African cuisines. After studying the three recipes she gave, I decided to go with the Senegalese Maafe , but with my own twist to it. I have tried the Nigerian style, but I really prefer this style. I hope to try it with some meat some time soon.
What is Maafe? It’s pretty much peanut butter stew; common amongst West Africans and each country have their own method on how to cook theirs. This leads me to explain something. Did you know that Africa is not a country? Ehennn, it’s a continent; a very large one that comprises of 54 countries…just incase you didn’t know 🙂
Back to Maafe…it’s funny how I could only have a little; while my ajebutter1 ate an entire bowl(she found it quite interesting, but couldn’t stop licking the bowl) and her brother couldn’t have any due to nut allergies. I should make him a deconstructed version with the okra, egg plants and potatoes 🙂
As for this recipe, meatless Mondays wouldn’t be the only day you make some after you try it
- 1 medium sized onion
- 6 small potatoes or 3 medium potatoes(peeled and cut into cubes)
- 2 plum tomatoes(chopped) or 3 heaped tbsps. roasted tomatoes
- 3-4 fingers of okra
- 1 habanero pepper(ata-rodo)
- 1 garlic(minced)
- 1 inch ginger(grated)
- 1 cup peanut butter
- 2tsps tomato paste
- 21/2 cups water or vegetarian meat stock
- 2 tbsps. coconut or peanut oil
- vegetarian bouillon
- salt to taste
- wash and cut the egg plants; then season with salt, pepper and oil. then roast in the oven on 400 degrees or simply sauté in a little oil and set aside.
- Mix the peanut butter with 2 cups of stock until smooth; then set aside
- Heat the oil, sauté the onions until translucent. Add the potatoes, garlic and ginger. Sauté until fragrant. Add the tomato paste sate for about three minutes; then add the chopped plum tomatoes and cook until almost reduced(about 3 minutes). Pour in the mixed peanut and add another ½ cup of stock or water. Bring to a boil, reduce the heat and simmer for 45 minutes to an hour; making sure to stir occasionally to prevent burning. You will know the soup is one once the oil floats to the top. Stir in the egg plants and okra, check for seasonings. Cook for another 3 minutes in order not to over cook the okra and egg plants(you could steam the okra separately and serve it with the soup) serve with any side. I like mine with rice.