This recipe is inspired by Maafe West African Peanut Stew. It’s made with a peanut sauce with vegetables, aromatics, and spices. Oxtail was the perfect addition, but any choice of meat can be enjoyed with this stew.
There’s no doubt that you will love this stew, but be sure to check out my Slow Cooker Chicken and Dumplings and Peanut Coconut Curry Shrimp. These are two of my other favorite comfort food recipes.
In 2023, the theme of Black History Month is Black Resistance and Eat the Culture is recognizing the remarkable and, frankly, underrated resistance of our ancestors in bringing culinary traditions across the Atlantic to shape the vibrance of Black cuisine that we know and love today. They physically and mentally carried African foodways across the deadly Middle Passage to pass down through generations. This year’s Black History Month Virtual Potluck traces popular dishes of the Diaspora from their West African roots to North America and beyond. Share these recipes with your friends and loved ones and follow each participant by using the hashtag #BHMVP2023 on Instagram.
You can grab the full list of recipes from this year’s collaboration on the Eat the Culture website.
Journey with me.
Maafe/Mafé or groundnut stew is a West African staple that commonly includes chicken, tomato, onions, and garlic. Enslaved African people brought this savory tradition to the United States and the Caribbean. Today, I’m teaching you how to make Maafe West African Peanut Stew from Senegal and I encourage you to follow the story of Jamaican Peanut (Pinda) Stew found in the Caribbean and Virginia/Tuskegee/Southern Peanut Soup in the southern part of the United States.
It’s all about Maafe (Senegal) — The inspiration behind this stew.
Maafe (or Mafé) originated in Mali (Tigadegena) during the colonial period spreading across the region including Senegal and Gambia (Domoda). Senegal is known for its production of groundnuts, and peanuts are Senegal’s most important crop. That’s also why peanuts are the star of this beautiful stew. It has also been said that many Africans believed that peanuts were one of several plants that possessed a soul.
This savory stew can be enjoyed with your choice of meat such as beef, chicken, lamb, and even fish. Due to Senegal’s population being largely Muslim, pork is scarce; however, Maafe can be prepared vegetarian. Couscous, rice, or millet goes well with this groundnut stew.
The Makings of Groundnut Stew
What I love about this groundnut stew is that it’s rich and creamy with the perfect amount of spice. There are many variations of Maafe. For this recipe, the vegetables I used are sweet potatoes, green and red bell peppers, fresh ginger, garlic, flat parsley, and white onions. For heat, I didn’t want it too spicy so I settled on serrano peppers since these peppers are right in the middle between a jalapeño and scotch bonnet pepper. The peppers along with cayenne pepper and crushed red peppers pack the perfect amount of punch. I do advise tasting this stew’s heat level, before serving it to children. The smoked paprika intertwined with the taste of the creamy peanut butter-tomato base brings everything together.
From Groundnuts to Peanut Butter
Thinking about the process of how peanut butter is made, you will gain a new appreciation for ground peanuts and a deeper respect for their origin. Not to mention, homemade peanut butter tastes divine! You can make your own peanut butter from scratch — but that’s totally optional, of course. I used 100% peanut butter in this recipe. You can find peanut butter (no sugar added) at your local grocery or health food store, or you can find it here and have it shipped to your door. Trust me, it’s a game-changer!
Ingredients for Maafe
- Oxtail: I chose oxtail because they are absolutely exquisite in stew. As they slow cook, the delicious flavors, vegetables, and spices will be the perfect complement as you take in each bite full of flavors.
- Beef Broth: you can use any broth or stock that you have on hand.
- 100% Peanut Butter: To enhance the flavor profile of this stew, I recommend using peanut butter without sugar added (where peanuts are the only ingredient). You can even take it to the next level and make your own peanut butter from scratch. But please know, if you don’t, it will still be delicious.
- Tomato Paste: This paste enhances flavor and thickens soups and stews.
- Aromatics: Roma Tomatoes, White Onion, Green Bell Pepper, Red Bell Pepper, Garlic, Ginger Root, Serrano Peppers, and Flat Parsley will be used for the tomato base, marinade, and will have your kitchen smelling amazing! Aromatics are delightful in stews and will bring so much happiness to your stew pot. For the peppers, traditionally Scotch Bonnett peppers are used. If you can take the heat, use them!
- Sweet Potatoes: They are grown in significant quantities in Senegal and make this stew even heartier.
- Salt and Cracked Black Pepper: Add flavor to your marinade and use to season this stew to your liking, if needed.
- Smoked Paprika: This spice pairs well with the creaminess of the peanut butter along with the tomato sauce.
- Cayenne Pepper and Crushed Red Peppers: These spices will add the perfect amount of kick in addition to the serrano peppers.
Make this Peanut Stew Vegetarian/Vegan:
- Use tofu, tempeh, or jackfruit in the place of meat for this stew recipe.
- Use vegetable broth instead of beef broth.
- Load it up with more veggies and it will make this stew so delicious!
Tips & Recommendations:
- When blending the tomato base, you don’t want it too thin. Leave it on the chunky side. Trust me! Your stew will love you for it!
- Marinade oxtail for a minimum of 6 hours, but overnight is ideal.
- Try adding peanuts to this stew!
- Add other vegetables like carrots and celery.
- If you like it spicy, try adding scotch bonnet peppers.
Storage
This peanut stew can be stored in the refrigerator in an air-tight container for up to 4 days. I would freeze any leftovers IF you have any left. Allow to cool and thicken before storing. You can freeze it for up to four months.
Recipes that taste like home:
Coffee and Bourbon Braised Short Ribs
Slow Cooker Chicken and Dumplings
Crispy Oven Okra with Lemon Dill Garlic Aioli
This Maafe West African Peanut Stew is so delicious and comforting. It’s truly a taste of home. I hope you enjoy this recipe as much as we did! If you make it, tag me (@myprettybrowneats) on social media. You can find me on Instagram, Facebook, Pinterest, and TikTok as well as using the #myprettybrowneats hashtag on IG and TikTok.
Maafe (West African Peanut Stew)
Equipment
- Stock Pot 4-Quart – minimum
- Cast Iron Skillet
- Food Processor or High-power Blender
Ingredients
Oxtail Marinade
- 2 pounds Oxtail
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- ½ teaspoon cracked black pepper
*Tomato Base
- 2 tablespoons high-quality, extra virgin olive oil
- 3 Roma tomatoes
- ½ large red bell pepper
- 3 cloves garlic, whole
- 1 thumbsize peeled ginger root
- 1 handful fresh flat parsley
- 2 Serrano peppers, whole
Ingredients for Maafe Peanut Butter Stew
- 1 large chopped white onion
- 1 Serrano pepper, chopped
- Tomato Base *see ingredients above
- 2 cups beef broth/stock
- 3 tablespoons tomato paste
- ½ cup 100% Peanut Butter
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon crushed red pepper
- salt, to taste see instructions
- 1 large green bell pepper, cut in chunks 30 minutes before complete
- 1 medium sweet potato cleaned, peeled, and cut into chunks 30 minutes before complete
Instructions
- Remove marinated oxtail from refrigerator at least 20 minutes prior to cooking.
- Heat olive oil over medium-high heat in a cast-iron skillet or stew pot and sear oxtail 2-3 minutes per side, until they are brown in color.
- Remove from skillet/pot and allow oxtail to rest.
- Add 1 tablespoon of extra-virgin olive oil to pot then add chopped onion and sauté until golden brown.
- Carefully scrape up any brown bits from the bottom of pan into the mixture with a wooden spoon or spatula. This adds more flavor!
- Add in blended tomato mixture and cook for 2 minutes.
- Pour in beef broth and stir in well. Next, add tomato paste and butter. Stir well. Cook for an additional 5 minutes.
- Add in cayenne pepper, smoked paprika, and crushed red peppers.***taste to see if you need to add salt. If so, add it here***
- Add oxtail back to the stew pot. Cover and cook for 5-10 minutes over medium-high heat. Stirring occasionally.
- Reduce to low heat, stir, and add cover. Cook on low heat until oxtail is tender (about 2 hours for beef).
- In the last half hour of cook time, add in sweet potato chunks and bell peppers. Taste and adjust for salt if needed.
- Serve and enjoy!
Oh my!!! This is giving off elite vibrations Ma’am. Love what you did with this! Keep ’em coming.
I’ve always loved this stew and I’ve tried several recipes. Yours is the best by far. Dinner was delicious. Thank you!