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mafè tatou nènn (Naked Peanut Stew)
mafè tatou nènn (Naked Peanut Stew) is a traditional Malian recipe for a classic 'naked' stew of mixed vegetables in a peanut butter base. The full recipe is presented here and I hope you enjoy this classic Malian version of: Naked Peanut Stew Yassa (mafè tatou nènn).
prep time
20 minutes
cook time
60 minutes
Total Time:
80
Serves:
4–6
Rating: 
Tags : Spice RecipesVegetable RecipesMali Recipes
Mafè (also mafé and maafe) is generally accepted to be a Senegalese dish, though a counter argument is that it originates from the Bambara tribe of Mali. This is said to be the Malian meat-free version of mafè, with the name meaning 'naked' mafè. Something I hadn't realised until I visited (many years ago now) is that baobab (both the leaves and the dry pulp of the fruit) is just as common an ingredient in Mali as it is in neighbouring Senegal and this recipe exemplifies its usage in a savoury dish.
Ingredients:
130g organic creamy peanut butter
750ml stock or water (plus more, as needed)
1 tbsp vegetable oil
1 red onion, cut into 2cm dice
1 bell pepper, cut into 2cm dice
4 garlic cloves, minced
1 tbsp (heaped) tomato purée
400g tomatoes, diced
1 tbsp tamarind paste
1 tbsp fish sauce
1 bay leaf
1 orange habanero chilli, kept whole with the stem kept on
300g sweet potatoes, cut into 2cm dice
2 turnips or 1 large potato cut into 2cm dice (about 140g)
1 large carrot, cut into 2cm dice (about 140g)
2 tsp sea salt (plus more for seasoning)
freshly-ground black pepper, to taste
5 to 7 whole okra pods (optional)
1 tbsp baobab powder (optional)
80g spinach or baobab leaves, finely shredded (optional)
Method:
Combine the peanut butter with 250ml warm stock and whisk to form a smooth sauce.
Place a large saucepan over medium heat and when hot add the oil and use to fry the onion and bell pepper for 3-4 minutes, or until softened but not coloured. Add the garlic and stir-fry for 30 seconds.
Stir in the tomato purée and cook, stirring for 3-4 minutes until the mixture turns a brick red. Add the diced tomatoes and any liquid from them then scrape the base of the pan to deglaze. Bring the sauce to a simmer then stir in the peanut butter sauce and the remaining 500ml of stock. Add the tamarind paste along with the fish sauce, bay leaf and the whole habanero chilli.
Bring the sauce to a simmer then cover and cook for about 30 minutes until the sauce is slightly thickened. During this time, stir frequently to prevent the sauce from catching on the base of the pan and burning.
Now add in the sweet potato, turnips, and carrot. Season the sauce to taste with the salt and pepper and allow to cook until the vegetables are just tender (about 12 to 15 minutes). Remove the habanero, being careful to keep it whole. Discard or set aside to use as garnish. Add the okra and cook until just tender, another 3 minutes.
Sprinkle in the baobab powder and stir in the baobab leaves or spinach.
Take the pan off the heat. If the sauce is too thick, thin with up to 250ml of additional stock. Remove and discard the bay leaf then adjust the seasoning to taste for salt, and serve.
If you like it spicy then mash the habanero chilli with a fork and place on top.
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