Otherby Wikibooks CookbookMaffé (West African Peanut Stew) IIServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 tablespoons vegetable oil2 onions, neatly minced3 garlic cloves, neatly minced1½ teaspoons grated ginger2 cups crushed tomatoes4 chicken flavour bouillon cubes, crumbled1 cup peanut butter4 African eggplants, peeled and chopped2 sweet potatoes, peeled and chopped1 medium size green cabbage, washed and chopped4 medium size carrots, washed and diced3 medium size turnips, washed and chopped2 medium size habanero chile peppers15 medium size okra, washed, trimmed, and choppedSalt to tasteBlack pepper to tasteChopped peanuts (optional)StepsStep-by-step0 of 8 done1In a large pot, heat the oil over medium heat.2Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent.3Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes.4Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes, green cabbage, carrots, turnips, and habanero, then stir carefully to avoid fully crushing the habanero.5Cover and cook for about an hour over low heat until thickened.6Stir in the okra, then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft.7Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that.8Serve hot.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
