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Vegan Pot Maafe

Vegan Pot Maafe

Here’s a hearty and richly spiced Vegan Pot Maafe recipe — a plant-based take on the beloved West African peanut stew. This dish, commonly made in Senegal, Mali, and Gambia, is traditionally a savory blend of vegetables, groundnuts (peanuts), tomato, and warming spices. Our vegan version stays true to its deep, nutty flavors while using wholesome plant-based ingredients. Perfect for a comforting dinner or meal prep!

🥜 Vegan Pot Maafe (West African Peanut Stew)

🍲 Ingredients:

  • 2 tbsp neutral oil (or water for oil-free version)

  • 1 medium yellow onion, finely chopped

  • 3–4 cloves garlic, minced

  • 1-inch piece fresh ginger, grated

  • 1–2 fresh chilies (like Scotch bonnet or serrano), finely chopped (optional, adjust to taste)

  • 2 tbsp tomato paste

  • 1 large sweet potato, peeled and cubed

  • 2 medium carrots, sliced

  • 1 bell pepper, chopped (red or green)

  • 1 zucchini or eggplant, chopped (optional)

  • 1 can (14 oz) crushed or diced tomatoes

  • 4 cups vegetable broth or water

  • 3/4 cup natural peanut butter (unsweetened, unsalted)

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika (optional)

  • Salt and pepper to taste

  • 1–2 cups chopped kale, collard greens, or spinach

  • Juice of 1/2 lemon or lime (optional, for brightness)

🍚 For Serving (Optional):

  • Cooked rice, couscous, quinoa, or fufu

  • Chopped roasted peanuts

  • Fresh cilantro or parsley

👩‍🍳 Instructions:

  1. Sauté the aromatics
    In a large pot or Dutch oven, heat oil over medium heat. Add chopped onion and sauté until softened (about 5–7 minutes). Stir in garlic, ginger, and chilies, and cook for 1–2 minutes until fragrant.

  2. Build the base
    Add tomato paste and cook for 1–2 minutes to caramelize. Then add sweet potatoes, carrots, bell peppers, zucchini (if using), and stir to coat in the tomato mixture.

  3. Add tomatoes and broth
    Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15–20 minutes, or until vegetables are just tender.

  4. Incorporate peanut butter
    Ladle a bit of hot broth into a bowl and whisk in the peanut butter until smooth. Pour this back into the pot and stir well. Add cumin, paprika, salt, and pepper. Simmer for another 10–15 minutes, stirring occasionally, until the stew thickens and flavors deepen.

  5. Add greens
    Stir in leafy greens and cook just until wilted (about 2–3 minutes). Taste and adjust seasoning. Add lemon or lime juice for a touch of acidity, if desired.

  6. Serve hot
    Ladle into bowls and serve with rice, couscous, or fufu. Top with chopped peanuts and fresh herbs for garnish.

🌟 Tips:

  • To make it spicier, increase the amount of chili or add cayenne.

  • For a protein boost, add cooked chickpeas or tofu cubes.

  • Leftovers taste even better the next day!