This hearty and flavourful stew, also known as mafe, is one of many delicious delicacies that hails from West Africa. Traditional West African peanut stew uses ground peanuts and contains beef, but my spin uses natural peanut butter since it’s more accessible, as well as lentils in the place of beef for that hit of protein. Plus, the sweet potatoes in this quick 45-minute dish perfectly seal the deal.
ingredients
directions
Heat the olive oil in a large pot over medium-high heat. Add the shallots, garlic and ginger in the hot oil until softened, about 5 minutes. Season with the crushed red pepper, salt, pepper, as well as the cumin and cardamom (if using).
Pour the broth over the mixture. Stir the lentils and sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low and cover the pot partially with a lid. Cook at a simmer for 15 minutes.
Stir in the tomatoes and peanut butter. Turn up the heat slightly to medium-low. Cover the pot and continue cooking for another 25 minutes, stirring occasionally. Top with chopped parsley and serve.
