Peanuts are the star of this hearty plant-based stew that’s inspired by the cuisine of West Africa.
Peanut stew, also called maafe or domodah, is an original dish of the Mandinka and Bambara people of Mali.
Peanut stew has different variations in cuisines of both Western and Central Africa.
Traditional, authentic meats that you can add to African peanut stew include lamb, chicken, beef, fish and even occasionally hard-boiled eggs.
Most of the Bambara are farmers. Their main crop is millet, even though sorghum and groundnuts are produced in large quantities.
Maize, cassava, tobacco, and numerous other vegetables are grown in private gardens as well.
Dew to drought in recent years and other ecological programs have hurt the farmers.
The Bambara farmers also raise cattle, horses, goats, sheep, and chickens.
West African Peanut Sweet Potato Stew
1 can (28 ounces) diced tomatoes, undrained
1 cup fresh cilantro leaves
1/2 cup chunky peanut butter
3 garlic cloves, halved
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
8 cups chopped fresh kale
Chopped peanuts and cilantro leaves for garnishing
Place the first 8 ingredients in a food processor; process until pureed. Transfer to the insert of the Instant Pot, stir in sweet potatoes, beans and water.
Place lid over Instant Pot lock in place and close pressure release seal.
Set to custom pressure cook on high for 30 minutes. After 30 minutes, let pressure release naturally for 10 minutes.
Release pressure, open lid and stir in kale. Replace lid (but do not close and seal) and let sit for 10 minutes or until kale has wilted soft.
Ladle into a soup bowl and top each serving with chopped peanuts and cilantro.
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