Go Back

Mafé: Senegalese Peanut Stew

This heart-warming stew is made with a spicy, creamy peanut sauce. Multiple flavour layers make this dish so mouthwatering and special, and root vegetables and fresh tomatoes balance the flavours perfectly.
Rezept drucken Pin Recipe
Vorbereitungszeit 30 Minuten
Zubereitungszeit 1 Stunde 15 Minuten
Gesamtzeit 1 Stunde 45 Minuten
Portionen: 10
Gericht: Main Course
Küche: Senegalese, West African
Ingredients Equipment Method Notes

Zutaten
  

Nokoss
  • 2 green bell pepper
  • 4 stalks green onions
  • 8 garlic cloves
  • 1-2 scotch bonnet or other chilli
  • 2 green chillis
  • 1 bunch parsley optional
  • 1 tablespoon vegetable oil optional for smoothness
  • 1 small white onion optional
Vegetables
  • 800 g mushrooms see notes 1
  • 2 large white onions sliced
  • 2 (400g cans) crushed tomatoes diced
  • 1100 g potatoes
  • 500 g carrots
  • 300 g green cabbage sliced
Seasoning & Aromatics
  • 5 tablespoons tomato paste
  • 3 tablespoons dawa dawa sub for all spice
  • 1 scotch bonnet
  • 3 bay leaves
Peanut Broth
  • 250 g peanut butter smooth
  • 1500 ml vegetable stock
Other
  • 5 tablespoons vegetable oil
  • Salt
  • Black Pepper
  • 700 g white rice to serve

Kochutensilien

  • 1 food processor

Method
 

Preparation: Nokoss & Dawa Dawa
  1. To a food processor, add the listed nokoss ingredients with a pinch of salt ,black pepper, and blend until smooth.
  2. If bought whole, toast the dawa dawa for 1-2 minutes on high heat, and grind to a powder.
Build a flavour base
  1. In a large pot, fry the mushrooms on high heat until most of their water content evaporates, and they develop a slight dark colour. Make sure not to overfill the pot with the mushrooms to prevent them from cooking. If necessary, fry in multiple batches to ensure each piece has contact with the bottom of the pot.
  2. Turn the heat to medium and sauté the onions in vegetable oil until fragrant. Add tomato paste and stir until it is dissolved.
  3. Add the nokoss, alongside the crushed tomatoes and the ground dawa dawa. Cook until everything is soft, broken down, and well incorporated (10 minutes).
Cook the beanut broth
  1. Add the vegetable stock, scotch bonnet, and bay leaf. Bring the pot to a boil, turn the heat to low, and let it simmer for 5 minutes.
  2. To a bowl, add the peanut butter and enough of the broth to easily whisk them together. When smooth, pour the mixture back into the pot and stir to combine. Bring to stew to a boil, reduce the heat again, and let it simmer for 30 minutes.
Prepare and add the vegetables
  1. Peel and cut both, the potatoes and carrots, into larger chunks or tablespoon-size pieces. Add them to the stew, bring it to a boil and let it simmer for 10 minutes
  2. Add the sliced cabbage, reduce the heat to low and simmer until the root vegetables are fork-tender (at least 10 minutes more)
  3. Adjust the seasoning with salt and black pepper. Before serving, remove the scotch bonnet and bay leaf.

Notizen

  1. Use any you can find. I recommend oyster or king mushrooms