The tastiest Peanut Butter Stew / sauce - Senegalese, Mali, Gambia inspired Mafe’ || Maafe’

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less saturated fat.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a protein-rich alternative for vegetarians.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock enhances flavor without extra cost.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika adds color and mild flavor without heat.

Butcher a whole duck, removing feathers with tweezers and scrubbing with lime.

Pat the duck dry and season heavily with salt and crushed black pepper.

Pan fry the duck skin side down in cooking oil on medium heat for 5-6 minutes.

Flip the duck and season the other side with salt and crushed black pepper, cooking for an additional 2 minutes.

Remove the duck and set aside after pan frying.

In the same pan, caramelize sliced onions in duck fat.

Add a heaping tablespoon of tomato paste and cook for 2 minutes.

Add curry powder to the onion mixture.

Blend scallions, garlic, scotch bonnet chili, ginger paste, rosemary, flat leaf parsley, red bell pepper, and tomatoes into a smooth or chunky sauce.

Add the blended sauce to the pan and stir, then cover and cook on low heat.

Loosen roasted peanut butter with hot water and add to the pot, stirring to combine.

Add smoked shrimp powder and all-purpose seasoning, then salt to taste.

Return the duck to the pot with its juices and thin the sauce with water.

Cover and cook on low heat for 25-30 minutes, adding chopped cabbage and other vegetables towards the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens