**Maafe (Peanut Soup)**Maafe (or Mafé) is a dish that originated during the colonial period in Mali (Tiga Degena) and spread to regions such
as Senegal and Gambia. Senegal is known as a major producer of peanuts, which are the star ingredient of this soup.
It is said that among Africans, peanuts were considered one of the plants with a soul.This rich soup can be enjoyed with your choice of meat, such as beef, chicken, lamb, or fish. Since the majority of
Senegal’s population is Muslim, pork is rare, but vegetarian versions of Maafe are also made. It pairs well with
couscous, rice, millet, and other grains.Maafe, one of the traditional home-cooked dishes of Senegal, is characterized by its rich flavor with peanuts as the
main ingredient. It can be enjoyed in various forms by changing the type of meat or adapting it for vegetarians.
green chili pepper, seeds removed and finely chopped
1/2
lemon zest
1 teaspoon
Cooking one point!
The original recipe uses serrano peppers, which are commonly used in Mexican cuisine, but here we have
substituted them with green chili peppers that are more easily available in Japan. If you are not fond of spicy
food, you may omit this ingredient.
Instructions
In a large pot, heat 2 teaspoons of oil over medium-high heat.
Season the lamb with 1 teaspoon of salt and sear on all sides until browned. Remove the meat and transfer to a
bowl. If there is a lot of meat, sear in batches.
Add the onion to the pot and sauté, stirring occasionally, until translucent (about 4 minutes). Add the garlic
and sauté for about 30 seconds until fragrant. Add the tomato paste and mix well.
Add the chicken broth, scraping the bottom of the pot to deglaze any browned bits. Return the meat to the pot
and add the bay leaves and thyme. Bring to a boil, then reduce to medium heat and simmer for about 2 hours until
the lamb is very tender. Turn off the heat.
Remove the bay leaves and thyme. In a small bowl, mix the cornstarch and water, then add this mixture to the pot
and stir well.
In another small bowl, combine the peanut butter with 1/4 cup of the pot liquid at a time, stirring until
smooth. Return the peanut butter mixture to the pot and add the carrot, sweet potato, and the remaining salt (1
teaspoon). Simmer for about 30 minutes, stirring occasionally, until the stew thickens and the vegetables are
tender. Turn off the heat and season with salt and pepper to taste.
For the topping, mix the parsley, green onions, garlic, green chili, and lemon zest in a bowl.
