"West African's Finest" Mafe

Recipe courtesy Iba Thiam
Show: Taste in Translation Episode: Comfort Food
TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: 5 min
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon cumin
  • 2 fresh thyme sprigs
  • 1 large can chickpeas, drained and rinsed
  • Fine salt and freshly ground black pepper
  • 4 cups stock of your choice or water
  • 3/4 cup creamy peanut butter
  • Serving suggestions: basmati rice, quinoa, couscous or fufu
recipe tools

Directions

In a large pot over medium heat, heat the peanut oil. Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste.

Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving

Serve with basmati rice, quinoa, couscous or fufu.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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