African Peanut Butter Stew With EggPlant and Okra(Vegetarian Senegalese Maafe)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. 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.
  2. Mix the peanut butter with 2 cups of stock until smooth; then set aside
To cook
  1. 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.
Add more stock to your stew if it comes out too thick for you. 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 totally optional; as I wouldn't for soup). I used already made peanut butter
Recipe by Nigerian Lazy Chef at