MAFÉ (WEST AFRICAN PEANUT STEW)

Everyone’s favourite new dish to cure whatever’s ailing you providing it’s not a peanut allergy.

INGREDIENTS

1 onion

4 cloves garlic

3 red capsicum

1 med-large sweet potato

1 large eggplant

5 cups vegetable or chicken style stock

2 cups diced tomato

1+ cup smooth peanut butter

2 tablespoon tomato paste

1.5 tablespoon minced ginger (fresh)

1+ teaspoon chilli powder

1.5 teaspoon cumin 

1 teaspoon turmeric (fresh or powdered) 

1 teaspoon cinnamon

A handful of peanuts, crushed

1 bunch coriander

METHOD

1. Dice the sweet potato and eggplant (skin on, use a serrated knife) and set aside.

2. Roughly chop garlic and onion and fry together in a dash of olive oil in a large pot for 5 minutes. 

3. Add:

• Sweet potato and fry, occasionally stirring, for 10 minutes.

• Add ginger and turmeric (minced if fresh), chilli powder, cumin, cinnamon and tomato paste. 

• Follow with diced tomato and bring to a boil. 

• Add in the stock and eggplant, returning the stew to a boil. 

• Reduce to a simmer and cover.

4. Finely slice the red capsicum, massage with olive oil and place on a tray under the oven grill for 20-25 minutes or until charring, tossing frequently.

5. After the stew has simmered for 30 minutes or the eggplant has broken down, remove from heat and add in the peanut butter. 

6. Use an immersion blender to purée the stew until smooth. Taste and adjust salt/spices as you desire.

7. Serve hot over rice, with chopped coriander, the charred capsicum, crushed peanuts and as much chilli as you can handle.