Recipe courtesy of Young Sun Huh

Peanut Stew (Mafe)

This iconic West African dish can be found in many countries in the region--and in many forms. A variety of vegetables can be used in place of the butternut squash and turnips, including cabbage, okra, carrots and potatoes.
  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 20 min
  • Cook: 2 hr 5 min
  • Yield: 6 servings
Share This Recipe

Ingredients

3 to 4 tablespoons peanut oil

2 pounds lamb or beef stew meat, cut into 1 1/2-inch pieces

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper  

1 onion, diced (about 1 1/2 cups)

1 tablespoon grated ginger

3 cloves garlic, minced

1 habanero or Scotch bonnet pepper, halved (seeds removed if you don't want it too spicy)

1 large or 2 small tomatoes, diced (about 2 cups)

1/4 cup tomato paste

4 cups chicken broth

1 bay leaf

2 cups diced butternut squash (about 1 small)

2 cups diced turnips (about 2 medium)

1/2 cup smooth natural peanut butter

Directions

  1. Serving suggestion: cooked white rice
  2. 1. Add 1 tablespoon of the oil to a large heavy-bottomed pan or Dutch oven over medium-high heat. Sprinkle the meat with salt and pepper. When the oil is hot, add the meat in batches and cook in a single layer (without overcrowding the pan) until browned on all sides, about 4 to 5 minutes per batch. When the first batch is done, transfer to a bowl and repeat with the remaining meat. Add 1 tablespoon of oil to the pan per batch of meat. 
  3. 2. Reduce the heat to medium, add the onions and cook until soft, about 5 minutes. Stir in the ginger, garlic and habaneros and cook for an additional 2 minutes. Add the tomatoes and cook until they begin to soften and break down, about 4 minutes; add the tomato paste and cook, stirring, about 2 minutes. Return the meat and all of its juices back to the pan. Add the chicken broth and bay leaf, bring to a boil, reduce the heat, cover and simmer gently for about an hour. 
  4. 3. Sir in the squash and turnips, cover and continue simmering for an additional 30 minutes. Ladle about a cup of the cooking liquid into a medium bowl and whisk in the peanut butter. Pour the peanut butter mixture into the stew and carefully stir and simmer for an additional 5 minutes. Season with salt and pepper. 
  5. 4. Before serving, remove the habanero halves and the bay leaf. Serve with hot white rice on the side.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.