Vegetarian Mafe (African Stew)

“A vegetarian version of the African chicken stew. Serve over cooked rice, if desired.”
1hr 20mins

Ingredients Nutrition

  • 4 tablespoons peanut oil (or Canola)
  • 2 large onions, peeled and chopped
  • 1 small butternut squash, peeled and cubed into 1/2 inch pieces
  • 4 small turnips, peeled and chopped
  • 4 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and chopped
  • 12 head cabbage, chopped
  • 2 large tomatoes, seeded and chopped
  • 1 bunch swiss chard, chopped
  • 2 small jalapenos, seeded and chopped
  • 2 cups tomato sauce
  • water, as needed
  • 34 cup peanut butter (creamy or chunky)


  1. Heat oil in Dutch oven or heavy soup pot over medium-high heat.
  2. Add the onions and cook until beginning to brown.
  3. Add vegetables one at a time, sauteing each one for a minute or two before adding the next.
  4. Stir in tomato sauce and about one cup of water (depending on thickness of stew you desire). Reduce heat & simmer until all the vegetables are tender (15-30 minutes).
  5. Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes.
  6. Serve over cooked, hot rice (optional).

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