West African Ground Nut Stew (Maafe)

Who doesn't love peanuts? When I think of using peanut flavours in cooking I think of a few things - pad thai, satay sticks, largely Asian cuisine.  Alternatively it evokes thoughts of biscuits, peanut brittle, peanut and chocolate treats.  What doesn't instantly spring to mind is African cooking. And yet peanut is a major player in African cuisine.  Add chicken and sweet potato to the peanuts and you have a match! Yum.

The following is my take on a West African Maafe (peanut butter stew).  Maafe was originally made by the Mandinka and Bambara people of Mali, and regional recipes vary somewhat.  It can contain any meat.  Some even use hard boiled eggs in it, which could be a good option if you are cooking vegetarian.  I'll leave them out of my stew this time.  The dish varies from region to region.  It typically includes tomatoes, onion, garlic, root vegetables, cabbage, and leaf vegetables.  It is either served on rice, couscous or on mashed sweet potatoes (eg in the ivory coast).  I have elected to substitute the  cabbage for capsicum because, well, yum, and to use sweet potatoes in it. I'll serve it on brown rice to add to the nutty flavour.

I've elected to try to use up some food in my pantry fridge and freezer, and this meal was a good way for me.  I already had canned tomatoes, peanut butter, chicken stock, garlic, ginger, rice, the spices and frozen chicken.  So shopping was really just sweet potato, spinach, onion and capsicum today.  Go go gadget budgeting!