“West African Peanut Stew”

“Vegetarian Cuisine, from Sue’s Kitchen”

Peanut stew or groundnut stew, also called as maafe (Wolof, mafémaffémaffe), sauce d’arachide (French), tigadèguèna or domoda, is a stew or sauce that is a staple food in West Africa.  It originates from the Mandinka and Bambara people of Mali.

Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may have a thicker consistency. Made from lamb, beef, chicken or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Peanut paste is sometimes used as an ingredient. In Ghana, groundnut stew is often accompanied with fufu


Saute one chopped onion, 1 tsp ginger, grated, and
2 cloves minced garlic in 1 tbsp olive oil until soft.

Add about a cup of diced sweet potato to the pot
along with 1 tsp cumin and ½ tsp garlic chili
sauce. (or more if you like heat).

Saute for a few minutes.

Add 1/3 cup peanut butter, 3 tbsp
tomato paste and 3 cups vegetable broth to the

Cover and turn up the pot to boiling, then turn
down to med-low and simmer uncovered for 20

Add 1 package thawed and squeezed

Serve over brown rice and top with
chopped peanuts.


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