African Groundnut Stew…Senegalese Maafe

Maafe, a word from the Wolof tribe means sauce stew or soup. Maafe is simply Groundnut Stew. Although this dish originated with the Mandinka and Bambara people of Mali, It is a favorite dish among the people of Senegal and Gambia.

Even with this dish originally known to the Mali people, most Africans from other countries have perfected it to fit their style of cooking. So pretty much like Jollof rice created by the Wolof tribe of Senegal, it’s now prepared by most of Africa with their own unique methods. Even Nigeria has it’s own version with scent leaves.

This stew to me signifies richness galore, just like the continent of Africa. Rich and beautiful; filled with natural resources.

This goes to show that no matter how different we seem to be, we truly are all the same in some very unique way.

Without much ado about nothing…there is a recipe below

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 too 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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