I recently cooked a vegerarian stew based on maafe, a meal popular in the West African state of the Ivory Coast (Côte d’Ivoire) and throughout the region. Maafe is a comforting, thick peanut or groundnut stew with a vegetable base, that nearly always contains sweet potato, but would often also include a meat such as chicken. Peanuts are a key crop in Ivory Coast, and the sauce is thickened up with generous amount of peanut butter.
I roasted sweet potato, then fried some garlic, pre-prepared West African paste and peanut butter in a pan, before adding coconut milk, vegetable stock and water, and bringing to the boil. Then I added chickpeas, spinach and lime juice, put in the sweet potato chunks and topped with some crushed peanuts. Really easy! I ate it with crusty bread, though it might have been even better with some basmati rice or couscous.
The warming stew that resulted from my efforts was tasty, and the flavours in the West African paste were something entirely different to those on my usual menu. On the negative side, I found the coconut milk made the stew a bit sweet and creamy for my taste, and I might have preferred a bit more heat. Next time I’d be tempted to lean more towards tomatoes for the sauce, and make a perhaps even more authentic sauce d’arachide, which retains the focus on peanuts as a staple ingredient, with West Africa seasoning, but simmered with tomatoes, onions and peppers.
