"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
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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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4

Newest Ratings and Reviews

Read all 5 reviews

  • on September 04, 2013

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    Great Recipe! This is a very tasty & hearty meal. However, next time I will cut back on the peanut butter. For my family the 3/4 cup peanut butter overpowered the rest of the ingredients. I just added a bit more of each ingredient which evened everything out.

    I will make this dish again.

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  • on March 11, 2013

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    Great recipe. It's really hearty and filling and exotic enough to be interesting, but not too weird or too spicy for less adventurous or younger pallets. I will probably half the recipe size next time I make it for just my husband and I,though. It's definitely a family-sized recipe as it's presented here. I feel that it would have totally comfortably, generously even, served 6 adults for dinner, probably more. And made with vegetable stock, it's vegetarian, too, vegan even.

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  • on March 07, 2013

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    Absolutely delicious. I served it with white rice. My family loved it. I used less Cayenne pepper. My friend from Sierra Leone does it with potatoes only. She and her family loved this recipe as well.

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