Print

West African Peanut Stew (Maafe) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 82 reviews

This West African Peanut Stew, also known as Maafe, is a hearty and flavorful dish featuring creamy peanut butter, chickpeas, and vibrant vegetables simmered in a rich, spiced tomato broth. Perfect for a comforting meal, this stew is both vegan and packed with protein and fiber, offering a taste of West African cuisine with a mild heat from optional habanero pepper.

Ingredients

Stew Ingredients

  • 1 tablespoon neutral oil (such as vegetable or peanut)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 15-oz cans chickpeas, drained and rinsed
  • 3 medium carrots, diced into ¼-inch pieces
  • 1 medium red bell pepper, diced
  • ½ cup natural peanut butter (no sugar added)
  • 3 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 habanero pepper, left whole (optional, see Notes)
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons fresh lime juice (from 1 medium lime)

For Garnish

  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons roasted peanuts, chopped (optional)

Instructions

  1. Heat the Oil and Sauté Onions: Heat the neutral oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and cook until it softens and turns lightly browned, about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, approximately 30 seconds.
  2. Add Vegetables and Spices: Add the drained chickpeas, diced carrots, red bell pepper, peanut butter, tomato paste, smoked paprika, ground cumin, cayenne pepper, kosher salt, and whole habanero pepper (if using). Stir thoroughly so the vegetables are evenly coated and the peanut butter begins melting into the mixture, about 2 minutes.
  3. Add Broth and Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the stew to a simmer and cook uncovered, stirring occasionally, until the carrots are tender and the stew has thickened, about 20 to 25 minutes.
  4. Finish and Season: Remove the stew from heat. Carefully remove and discard the whole habanero pepper if used. Stir in the fresh lime juice. Taste and adjust seasoning by adding more salt if needed.
  5. Serve: Serve the peanut stew warm, ideally over cooked rice. Garnish with chopped fresh cilantro and roasted peanuts if desired for added texture and flavor.

Notes

  • The habanero pepper is optional; leaving it whole allows gentle heat without overwhelming the dish. Remove it before serving.
  • This stew keeps well and tastes even better the next day after flavors meld.
  • Use low-sodium vegetable broth to control salt content.
  • For a thicker stew, simmer a bit longer; for a thinner consistency, add more broth.
  • This recipe is naturally vegan and gluten free.

Find it online: https://justsosavory.com/west-african-peanut-stew-maafe-recipe/