Maafe West African Peanut Soup

This cozy West African peanut soup is a spicy stew made with beef or chicken. The spicy, savory, nutty, and sweet flavor is thanks to sweet potatoes and carrots. It's the perfect balance of flavors.

Course Soup

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 519kcal

Author Imma

Ingredients

1-2 pounds (450-900g) beef or chicken
¼ cup (60ml) oil or more
1 teaspoon (2-3g) smoked paprika
½ teaspoon (1-2g) white pepper
2 fresh tomatoes, chopped
1 medium onion, chopped and divided
3-4 cloves garlic
2-3 tablespoons (8-12g) parsley
½ cup (64g) ground peanuts or peanut butter powder
3-4 cups (700-840ml) broth chicken or beef (reserved from boiling)
1 pound (450g) vegetables or more (potatoes, carrots, etc.)
1 whole scotch bonnet, habanero or ½ teaspoon cayenne (optional)
salt and pepper to taste

Instructions

In a large saucepan, season the meat with salt and boil until tender. Cooking time varies depending on which cut of meat you are using.
Remove the meat and reserve the stock (broth). You should have at least 3-4 cups of stock.
In a large pot, heat oil over low heat, then add the meat. Sauté stirring frequently to remove any browned bits off the bottom of the pot. Remove and set aside.
Blend the tomatoes, half the onion, garlic, and parsley in a food processor or blender.
Add the other half of the onion, chopped to the pan, and saute for about a minute.
Pour the blended ingredients into the saucepan. Add the paprika and white pepper and sauté for 7-10 minutes. Stir frequently to prevent burning, and add stock as needed.
Add the potatoes, carrots, peanut butter paste, scotch bonnet pepper, and about 3 cups of broth.
Continue cooking until potatoes tender—10 minutes or more, depending on the vegetables.
Toss in the browned beef and adjust the soup thickness to the desired consistency. Serve and enjoy!

Notes

You can skip browning the beef or chicken if you want to avoid frying. Just simmer the meat until tender and proceed with the rest of the instructions.
If cooking for kids, skip the cayenne pepper and leave the scotch bonnet pepper whole. For a mild dose of heat, prick the scotch bonnet with a toothpick, but don't cut it up.
If you reach the final steps in the recipe and the stew is too thick for your taste, just add a little water or broth to thin it. If it's too thin, simmer it for a few more minutes to thicken it further.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition