West African Peanut Stew

This rich, beautiful stew is also called “groundnut stew” or maafe, which originated in Mali and is enjoyed throughout West Africa. The turmeric amps up the vibrant yellow color, but if you don’t have it, you can just add more curry powder. Serve the stew with rice. 

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Hands-on time: 30   |    Total time: 75   |    Makes: 8 Servings


Cutting board
Sharp knife (adult needed)
Soup pot or Dutch oven, with lid
Measuring spoons
Measuring cup
Can opener
Peeler (adult needed)
Heatproof spatula
Wooden spoon 


1 tablespoon vegetable oil
1 onion, chopped
1⁄2 teaspoon salt
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon minced fresh ginger
4 cup low-sodium vegetable or chicken broth
1 (15-ounce) can chopped or diced tomatoes with their juice
1⁄2 cup natural peanut butter (smooth or chunky)*
2 large sweet potatoes, scrubbed and diced into 3⁄4-inch squares (about 5 cups)
4 cup shredded kale, collard greens, or Swiss chard
hot sauce (if you like it spicy)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the pot on the stove and set the heat to medium. Add the onion and salt and sauté, until the onion looks clear, about 5-7 minutes.
  2. Add the garlic, curry powder, turmeric, and ginger and sauté for 1 more minute.
  3. Stir in the broth, tomatoes, and peanut butter.
  4. Add sweet potatoes and raise the heat to medium-high. Bring to a boil, then cover the pot and lower the heat to medium-low. Simmer the stew for 15 minutes.
  5. Add the greens and cook the stew uncovered until the potatoes are tender, another 10-15 minutes.
  6. Turn off the heat and taste the stew. Does it need a pinch of salt? If so, add it and taste again.
  7. Serve right away with the hot sauce, or transfer to a container, cover and refrigerate up to 2 days.