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Maafe or Groundnut Stew From Mali: Recipes From Around The World!

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This week we are enjoying a delicious groundnut stew recipe. So grab the grape juice for the kids and your favorite white wine for yourselves, because we are off to Mali!

The Republic of Mali is a landlocked country in West Africa bordered by Algeria to the north, Niger to the east, Burkina Faso and Cote d’Ivoire to the south, Guinea to the south-west, and Senegal and Mauritania to the west. Rock art discovered in the Sahara suggests that Mali has been inhabited since 10,000 BC when the Sahara was fertile and rich in wildlife. Mali is home to multiple UNESCO heritage sites the most famous being the town of Timbuktu, a name synonymous with remote mystery. 

Groundnut stew from Mali is a delicious and warming soup that is perfect for a cold winter night.

 

Maafe or groundnut stew is a staple dish in west African cuisine consisting of vegetables simmered in a spicy tomato peanut sauce. While variations have spread throughout western and central Africa the origins point to Mali. Maafe first was created sometime in the 17th century after the introduction of peanuts and tomatoes to Africa from south American trade routes. Spices from north Africa were soon added with local yams and Maafe was created. 

 

Ingredients

  • 500g Sweet potato peeled and diced into small pieces
  • 200g Swiss chard stemmed and chopped
  • 1 Litre vegetable stock
  • 400 ml can diced tomatoes 
  • 200g fresh tomatoes diced
  • 100 ml tomato paste 
  • 120g peanut butter (Natural sugar-free)
  • 1 medium onion diced 
  • 3-4 cloves garlic diced
  • 1 tsp fresh grated ginger
  • ½ tsp sea salt
  • 2 tbsp coconut oil (or other vegetable oil)
  • 1 tsp paprika
  • 1 tsp turmeric powder
  • 2 tsp cumin powder
  • 1-4 dried red chilis (depending on spice preference)
  • 2 tbsp cilantro (for garnish)
  • 150g roasted peanuts (for garnish)

 

Method 

  • Heat up 2 tbsp coconut oil in a large pot on medium-high heat, add garlic, onion, salt and cook for 1-2 minutes or until onion is translucent.
  • Mix in paprika, cumin, turmeric, and chilies and toast for 30 seconds. 
  • Add sweet potato and cook for 2-3 minutes 
  • Add diced tomatoes, tomato paste, peanut butter, ginger, and vegetable stock. Bring to a boil then reduce heat to simmer for 25-30 minutes
  • Add swiss chard and cook for another 2-3 minutes. 
  • Garnish with roasted peanuts and cilantro 

 

Little hands can

 

2-4-year-olds 

  • Wash sweet potatoes, and tomatoes 
  • Wash and stem swish chard and cilantro
  • Help measure spices (under adult supervision)
  • Add peanuts and cilantro to bowls 

 

5-7-year-olds

  • Wash sweet potatoes, and tomatoes 
  • Wash and stem swish chard and cilantro
  • Help measure spices (under adult supervision)
  • Add peanuts and cilantro to bowls
  • Peel sweet potatoes (under adult supervision) 
  • Cut tomatoes (under adult supervision) 
  • Chop garlic and onions (under adult supervision) 

 

7+

  • Wash sweet potatoes, and tomatoes 
  • Wash and stem swish chard and cilantro
  • Help measure spices (under adult supervision)
  • Add peanuts and cilantro to bowls
  • Peel sweet potatoes (under adult supervision) 
  • Cut tomatoes (under adult supervision) 
  • Chop garlic and onions (under adult supervision) 
  • Add ingredients to the pot (under adult supervision) 
  • Stir pot when needed (under adult supervision) 

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