Mafe Peanut Butter Stew Recipes

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CHICKEN AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE



Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1/4 cup peanut or vegetable oil
1 (3-pound) chicken, cut in eighths
1 large onion, chopped
1/4 cup tomato paste
1 teaspoon salt
1 large tomato, chopped
1/2 pound potato (1 large one)
1 small cabbage, cut in 1/2-inch pieces (or 6 Brussels sprouts)
1/2 pound carrots, peeled and cut into small chunks
1 small butternut squash, peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in half)
3 tablespoons Thai or Vietnamese fish sauce
1/2 cup peanut butter or "tigadege" (roasted peanut paste)
1 Scotch bonnet pepper, whole, optional
Steamed white rice, for serving

Steps:

  • In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
  • In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
  • Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
  • When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
  • Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

MAFE (SENEGALESE BEEF STEW)



Mafe (Senegalese Beef Stew) image

This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use can be varied to suit your palate.

Provided by Chef Kate

Categories     Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup peanut butter
2 cups stock (your choice, preferably unsalted)
2 tablespoons canola oil
1 cup chopped onion
4 garlic cloves, minced
1 cup green bell pepper, peeled, seeded and chopped
1 cayenne pepper, seeded and chopped (or other or more)
1 cup carrot, peeled and chopped
2 lbs beef stew meat, trimmed and cut into 1 and 1/2-inch cubes
salt and pepper
2 cups tomatoes, peeled and diced (or one 14 and 1/2 oz. can diced tomatoes with liquid)
1 sprig thyme
1 bay leaf

Steps:

  • Whisk together peanut butter and stock and reserve.
  • Season the meat with salt and pepper.
  • Heat the oil in a large saucepan over medium heat.
  • Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
  • Remove meat and keep warm.
  • Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
  • Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
  • Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
  • Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
  • Taste for seasoning.
  • Remove the thyme sprig and the bay leaf and discard.
  • Serve hot over rice.

Nutrition Facts : Calories 399.4, Fat 22.5, SaturatedFat 5.6, Cholesterol 96.8, Sodium 239.5, Carbohydrate 13.1, Fiber 3.5, Sugar 6.3, Protein 39.6

WEST AFRICAN GROUNDNUT STEW (MAFE)



West African Groundnut Stew (Mafe) image

This is a yummy spicy stew, popular in Western Africa, particularly Senegal, Gambia, Mali and the Ivory Coast. Traditionally, it's made with black-eyed peas, but you can sub stew meat (usually chicken or beef) if you like! I was a little bit uncertain about the peanut butter, but it balanced the spiciness really well and gave the stew a creamy texture.

Provided by Stephanie Z.

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 21

1/2 cup peanut butter
1/4 cup water
1 medium onion, chopped
1 green pepper, chopped
1 (15 ounce) can black-eyed peas or 16 ounces lean stew meat
1/2 cup peanuts
2 -3 cups beef stock or 2 -3 cups water
2 (14 1/2 ounce) cans diced tomatoes
6 ounces tomato paste
1 cup winter squash or 1 cup eggplant, 1/2-inch cubed
1 cup carrot, 1/2-inch cubed
1 cup turnip, 1/2-inch cubed
1 cup celery root, 1/2-inch cubed
2 sweet potatoes, 1/2-inch cubed
1 medium zucchini, sliced 1/4-inch thick
1 teaspoon thyme
2 teaspoons ground ginger
1 teaspoon chili powder
salt and pepper, to taste
3 cups cooked brown rice (optional)
3 bananas (optional) or 1 pineapple, sliced (optional)

Steps:

  • Combine peanut butter and 1/4 cup water.
  • Saute onion and green pepper in a little oil until soft, about 5 minutes.
  • In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
  • Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
  • Serve over rice. Garnish with bananas or pineapple.

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