With cooler temperatures (yes, even in florida it is cooler), it is time to bring the best of the best out when it comes to your favorite stew or soup recipes. Firstly, there are several names for the traditional, iconic groundnut stews you’ll find all over western africa (mafé, mahfe, maffé, maffe, sauce d’arachide, tigadèguèna, tigadegena, sauce z’ara, african peanut stew, groundnut stew) A mainstay of nigerian cuisine, my groundnut (peanut) stew features chicken and chunks of beef simmered in a velvety, aromatic peanut sauce Spoon it over rice, plantains, or sweet potatoes for a filling meal. Mix in the juices, salt, ginger, cilantro, and tomatoes
Cover and simmer for about 15 minutes, until the sweet potatoes are tender Add the okra and simmer for 5 minutes more Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve Add more juice or water if the stew is too thick. I thought of it while i was harvesting sweet potatoes last week Traditionally, it’s served with fufu made from cassava, but i grew up enjoying it with rice.
It can be made vegetarian or with chicken In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Saute onions until translucent in a large saucepan Add chicken pieces and saute until golden but not necessarily cooked through Add coconut milk and stock and bring to a simmer
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