African Peanut Butter Stew | Mafé | Recipe | Lovystouch | West African , Gambia, Mali | Lovystouch

groundnut paste

🥗Healthier: almond butter

💰Cheaper: peanut butter

Peanut butter is more widely available and less expensive.

meat (beef, chicken, or lamb)

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-cost protein alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive than olive oil.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

Wash oxtails thoroughly with lime and cold water.

Marinate oxtails with seasoning and refrigerate for 30 minutes.

In a pot, add 1 teaspoon of tomato paste and chopped onions to the peanut butter and fry for about 40 minutes on medium heat, stirring occasionally.

Chop onions, carrots, and bell peppers while the peanut butter is cooking.

Prep rice (red kidney beans) to cook for about 30 minutes; mention that it pairs well with Jamaican style rice and beans or yams.

Once the peanut butter is cooked, scoop out the oil and add it to a pot with the marinated oxtails.

Add natural blended spices and cook on low medium heat for 5-6 minutes.

Add 1.5 tablespoons of tomato paste and 1 liter of water to the pot, cooking for about 1.5 hours until the oxtails are soft and falling off the bone, checking every 20 minutes.

After 1.5 hours, add chopped onions and fry for 5 minutes before adding the cooked peanut butter, mixing well.

Cook for another 20 minutes, adding water if it thickens too much.

Add remaining chopped vegetables and cover for 5-7 minutes to simmer until vegetables are crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens