Lunch: West African's Finest" Mafe

Ingredients

1/2 cup peanut oil
4 carrots, cut in 1/2-finger size
4 cloves garlic, chopped
2 large potatoes, cubed
2 large sweet potatoes, cubed
1 large onion, diced
2 tablespoons tomato paste
1 tablespoon paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
2 fresh thyme sprigs
1 large can chickpeas, drained and rinsed
Fine salt and freshly ground black pepper
4 cups stock of your choice or water
3/4 cup creamy peanut butter
Serving suggestions: basmati rice, quinoa, couscous or fufu

Instructions

In a large pot over medium heat, heat the peanut oil. Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste.
Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving
Serve with basmati rice, quinoa, couscous or fufu.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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