Maafe (West African Peanut Stew)
Maafe West African Peanut Stew is made with a peanut butter and tomato sauce with vegetables, aromatic herbs, and delicious spices. Oxtail was used in this recipe, but any choice of meat can be enjoyed with this 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!
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