Mafè

Name: Mafè (Peanut Stew)
Yield: Serves 6 to 10
Cuisine: Senegalese
Ingredients: 3 cups [720 ml] stock or water, plus more as needed; 3 cups [720 ml] stock or water, plus more as needed; ½ cup [130 g] organic creamy peanut butter; 4 garlic cloves, minced; 1 bell pepper, cut into 1-inch [2.5-cm] dice; 1 red onion, cut into 1-inch [2.5-cm] dice; 1 tablespoon vegetable oil; 1 teaspoon fish sauce; 1 tablespoon tamarind paste; 2 cups [400 g] diced tomatoes; 1 heaping tablespoon tomato paste; 2 turnips or 1 large russet potato, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]; 1 sweet potato, cut into 1-inch [2.5-cm] dice, about 2 cups [280 g]; 1 orange habanero chile, whole, stem on; 1 bay leaf; 2 teaspoons sea salt, plus more for seasoning; Freshly ground black pepper; 2 turnips or 1 large russet potato, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]; 1 large carrot, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]; 4 cups [80 g] spinach or baobab leaves (optional); 5 to 7 whole okra pods (optional); 4 cups [80 g] spinach or baobab leaves (optional)

Peanut Stew

Preparation info

Serves
6 to 10

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

This is said to have originated in Senegal, but many say it’s actually from the Bambara tribe of Mali. I started cooking for my entire family at the age of eight. Mafè was one of my favorites. I loved how the vegetables came from our backyard. With just vegetables it is called mafè tatou nènn—“naked mafè.” I like to serve it with brown rice or a baguette.

Ingredients

Africa
Senegal
Main course
Gluten-free

Ingredients

Method