Carrots Maafe
80 Min
GF
V

Carrots Maafe

In the heyday of the spice trade, spices from India travelled through many African ports on their way to Europe. No doubt some goods were bartered and sold and this is what perhaps explains the use of turmeric and aromatic spices in many African stews and preparations.

Maafe is one such West African peanut stew, usually made with a choice of meat, tomatoes, sweet potatoes and other vegetables. It is a delicious effortless balance of sweet, savory, earthy and spicy. The stew be greatly nuanced based on where it is made from Ghana to Nigeria however the one thing it has in common is that it always has peanuts as a base. You can use ground peanuts or just good natural peanut butter. Carrots, with their inherent sweetness are a great foil for the savory peanuts but feel free to add in other vegetables of your choice. Local carrots are in season now so try to get your hands on small multicolored carrots if you can!

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Cook Time

80 Minutes

Serves

6

Step 1
Peel the carrots, discard the tops and cut them into half lengthwise if they are thick. The thin ones can be left whole. Combine with oil, salt and cumin seeds and spread on a baking sheet. Cover tightly in foil and bake in a 400°F preheated oven for 15 minutes. Lower the heat to 300°F and cook for another 15 to 20 minutes or until the carrots are soft but still have a little bit of bite in the center. Depending on the size of the carrots, the cooking time will vary considerably.
Step 2
To make the sauce, in a small stockpot, warm the peanut oil over high heat and add the onions. Cook them on medium to low heat until they are golden brown in color, this will take 10 to 12 minutes.
Step 3
Next add the garlic, turmeric, tomato puree, minced pepper and fry the mixture for 2 to 3 minutes. Then add 2 cups of water and bring the mixture to a boil. Lower and simmer for another 5 minutes.
Step 4
Next add the peanut butter, ginger and sea salt and continue simmering the sauce until it thickens slightly, and the fat rises to the top. Add the garam masala before turning the heat off.
Step 5
To serve, pour the sauce over the roasted carrots, scatter some chopped peanuts and herbs on top.

2 pounds of carrots

2 tablespoons peanut oil

1 teaspoons sea salt

1 teaspoon cumin seeds


For the sauce:

4 tablespoons peanut oil

1 cup red or white onions, minced

2 teaspoons minced garlic

1 teaspoon turmeric

3 tablespoons tomato puree

1-2 fresh Scotch bonnet peppers*, seeded and minced


3 tablespoons smooth natural peanut butter

2 tablespoons unpeeled grated ginger

1 teaspoon sea salt


1 teaspoon garam masala


2 tablespoons toasted chopped peanuts

Handful of herbs for garnish

Notes & Variations

  • If you are unable to get fresh Scotch bonnet peppers, you may find them dried or use any other dried red pepper of your choice.
  • Peanut oil is not essential to the recipe – substitute with olive, sesame or another vegetable oil of your choice.
  • Garam masala is an aromatic spice blend and mostly composed of cardamom, cloves, cinnamon, nutmeg, mace and black pepper. You can find it at most grocery stores.
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80 Min
GF
V

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