Another dish that’s also eaten all through West Africa is maafe, which is a thick peanut stew.
Just like Jollof, there are many different variations of this dish: in Gambia, maafe is usually made with squash or sweet potato, and in Nigeria, it’s usually eaten with rice or fufu (a doughy dish made from cassava).
One of the most popular versions, however, comes from Senegal. This variation of maafe is filling, thick and spicy, and the combination of flavoursome tomato sauce, complex spices, and creamy peanut butter means you probably won’t be able to get enough of this dish.
While some versions of maafe are very thick – more akin to curries than stews – others are thinner and have a more soup-like consistency. So it’s up to you which version you’d like to make. Both are delicious, and you can serve them with rice (or cauliflower rice), millet, bread, or dumplings.
In Senegal, chicken is often added for an extra protein boost, though if you don’t eat meat you can swap it for chickpeas, tofu, or mock-meat. Or, simply add extra veggies like potatoes and carrots to bulk it out.
Just like many African dishes, the secret to great tasting stew is the spices and seasoning, and garlic, paprika, chillies, onions, and tomatoes form the backbone of this wonderful recipe.
To make authentic Senegalese peanut stew, try this recipe from African Bites, or check out the video below.
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