Name: Peanut and vegetables stew or soup or sauce/ Mafe Kandia
Eaten in: West Africa (Originally from Mali/Guinea)
Foodie: Linda
This recipe is a nice twist on the traditional mafe eaten throughout West Africa. Added to the rich and smooth peanut soup, okra, zuchini and cabbage provide some surprising texture and deep flavors as they melt into the pot. A taste of this dish is enough to make you dizzy as your tastebuds might not be able to sustain the shock! Do try it anyway! Just like with many of the West African soups/stews, it easily becomes a vegetarian dish by simply omitting the meat, and just like many of the West African soups/stews, you can make it with any meat you like, the sky is the limit.
Peanut and vegetables stew or soup or sauce/ Mafe Kandia
Print recipe
| Serves | 2-3 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Meal type | Main Dish |
Ingredients
- 2 chicken thighs
- 1 cup of cubed, lean beef stew
- 1 Large onion
- 2 cloves garlic (chopped)
- ½ cup of tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon salt
- 1 bouillon cube (optional)
- 1 chili ((i used a scotch bonnet pepper))
- 1 cup peanut butter
- ½ cup of okra, (chopped thickly)
- ¼cabbage head, (cut in big chunks)
- ½ cup of zucchini (sliced thickly)
- oil, water
Directions
| 1. | Put 2 tbsp of oil in a cooking pot. When the oil is hot, add the chopped onions and garlic in a pot with 2 tbsp of oil. |
| 2. | Place the chicken and beef with salt and pepper. (skip this step if you are not using meat, obviously ) |
| 3. | Once the meat is well-browned, add enough water to cover it, then add another 2 cups of water. |
| 4. | Once that mixture is boiling, pour in the peanut butter, the tomato sauce and the tomato paste. |
| 5. | Allow the soup to simmer. Once it starts boiling again, add salt, pepper, chili to taste as well as the okra, cabbage and zucchini. |
| 6. | Cook at medium temperature for 20-30 minutes. The soup is done when the oil from the peanut butter appears at the surface of the pot. (Don’t worry health-conscious readers, it’s really not that bad, it is just a very helpful visual cue). |
| 7. | Serve with rice. |
I’ve not yet tried the recipe, but whenever I have made a “sauce arachide” I have always added some of the stew’s boiling liquid to the peanut butter to thin it out a little before adding it to the liquid.
Sounds like a good trick. Does it make it easier to add into the sauce?