West African Peanut Stew

Monday, 31 July 2017

A couple of weeks ago I went to a restaurant in Stockholm (I can't remember the name, but it was near Årstaviken on Södermalm) where I had an AMAZING west african peanut stew. A friend of mine from South Africa told me it's called maafe. I loved it so much that I had to try and recreate it myself at home.

//  För några veckor sedan var jag på en restaurang i Stockholm (Jag kommer inte ihåg namnet, men det ligger nära Årstaviken på Södermalm) där jag åt en FANTASTISK västafrikansk jordnötsgryta. En vän till mig som bor i Sydafrika berättade att det kallas för maafe. Jag älskade den så mycket att jag var tvungen att försöka göra den själv hemma. 


It turned out really good! If you're a peanut lover you HAVE to make this (and even if you just like peanuts). On the restaurant they had tofu and spinach in the stew, but I decided to add aubergine as well. I served it with some rice that I cooked with turmeric.

//  Det blev så bra! Om du älskar jordnötter så MÅSTE du göra denna (och även om du bara gillar jordnötter). På restaurangen hade de tofu och spenat i grytan, men jag bestämde mig för att ha i aubergine också. Jag serverade det med ris som jag kokat tillsammans med gurkmeja. 


Ingredients
- 300 g firm tofu
- 1 aubergine
- 250 g spinach
- 1 dl peanut butter
- 1 Tbsp tomato paste
- 1 l vegetable broth (1 l water + 1 vegetable cube stock)
- 1 yellow onion
- 3 garlic cloves
- 1 tsp ginger
- Salt
- Black pepper

West African inspired peanut stew

1. Put the oven on 200°C. Chop the tofu block into cubes and spread out on a baking sheet. Drizzle over some olive oil and put in the oven until the tofu has gotten a golden colour (about 15-20 minuter).

2. Finely chop the yellow onion and garlic. Chop the aubergine into cubes. In a large pot, saute the onion with a little bit of water until soft, then add the garlic, ginger and aubergine.

3. Crumble down one vegetable cube stock in 1 liter of hot water. Pour the vegetable broth to the pot. Add the tomato paste, peanut butter as well. Stir around and let boil under a lid on a medium high heat.

4. Take out the tofu and add to the stew together with the spinach. Season it with salt and black pepper after taste. Let simmer for another few minutes.

5. Serve with bread, couscous, quinoa or rice.

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