Maffé (West African Peanut Stew)
Photo: A Healthier Michigan from Detroit, United States, CC BY-SA 2.0
Maffé is a West African peanut stew, eaten across the region and especially associated with Ivory Coast. Peanut butter melts into a tomato and ginger base and thickens it into a rich, savoury sauce around a big pile of vegetables. Two whole habaneros perfume the pot with heat, and you pull them out before serving so the spice stays in your control. Okra goes in late, which keeps it from falling apart.
Instructions
Heat the oil in a large pot over medium heat. Add the onions, garlic and ginger and cook, stirring, for about 5 minutes, until the onions turn translucent.
Stir in the crushed tomatoes, the crumbled bouillon cubes and 6 cups (about 1.5 litres) of hot water. Simmer over low heat for 10 minutes.
Stir in the peanut butter until it is fully blended into the liquid. Add the eggplants, sweet potatoes, cabbage, carrots, turnips and whole habaneros, stirring gently so the habaneros do not burst.
Cover the pot and cook over low heat for about an hour, until the stew has thickened.
Stir in the okra and season with salt and black pepper. Cook for about 30 minutes, until the vegetables are soft.
Fish out the habanero peppers and discard them. Serve the stew hot, topped with chopped peanuts if you like.
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