Maafe West African Peanut Soup

Groundnut soup, as West Africans sometimes call this dish, makes an amazing one-pot meal. But it goes beautifully over steamy rice or other traditional African sides, so there are plenty of ways to serve it. The traditional Senegalese peanut stew is the inspiration for my recipe. The tempting combination of garlic, ginger, herbs, and plenty of spices is mouthwateringly good. As with most soups, the potential variations are endless. Customizing it to your taste or ingredient availability is easy! 👌 The first way to brown meat is to place it on a baking sheet and drizzle it with a little soup stock and 1-2 tablespoons of oil. Adjust the oven rack so the top of the beef or chicken is 4-5 inches below the broiler. Broil on high for 3-5 minutes until it becomes crispy and browned, turning frequently to ensure even brownness.

What You Need

How to Make Maafe (West African Peanut Soup)

Prep the Meat

Boil – 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. Brown – 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. (Photo 1)

Assemble the Soup

Blend the tomatoes, half the onion, garlic, and parsley in a food processor or blender. Saute Onion – Add the other half of the onion, chopped to the pan, and saute for about a minute. Sauce – Then, 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. (Photo 2) Veggies – Add the potatoes, carrots, peanut butter paste, scotch bonnet pepper, and about 3 cups of broth. (Photo 3) Simmer – Continue cooking until potatoes tender—10 minutes or more, depending on the vegetables. (Photo 4) Serve – Finally, toss in the browned beef and adjust the soup thickness to the desired consistency. Serve and enjoy! (Photos 5-6)

Recipe Variations

Notes and Tips

Make-Ahead Instructions

Stews and soups are always good make-ahead dishes. Make it a day or two ahead and refrigerate it in an airtight container. You can also freeze maafe for up to three months. When ready to serve it, reheat it slowly on the stove.

Serving and Storage Instructions

Serve your West African peanut stew hot, garnished with freshly chopped parsley. If you have leftovers, refrigerate them in an airtight container for 3-5 days. To reheat maafe, pop it in the microwave, or reheat it on the stove over medium heat.

What Pairs With Maafe West African Peanut Stew

Try a traditional African take on maafe by serving it with a side of fufu. It also tastes wonderful poured over some steamy jasmine rice. Since it already has loads of veggies, meat, and potatoes, you can skip the sides in favor of some bread to dip in the broth. Homemade garlic bread or no-knead bread are two good options. 🥖