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Vegetarian African Stew

Featured in Big pots of steaming, hearty soup.

A wholesome veggie dish inspired by West African mafé, cooking squash and veggies in a silky peanut sauce. Easy and comforting.
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alicia in the kitchen
Updated on Thu, 20 Mar 2025 14:59:49 GMT
A bowl of rice with squash curry, topped with cherry tomatoes, cilantro, and peanuts, placed next to a small pumpkin. Pin it
A bowl of rice with squash curry, topped with cherry tomatoes, cilantro, and peanuts, placed next to a small pumpkin. | tasteofsavor.com

This butternut squash mafé offers a tasty veggie twist on the West African classic. The stew combines peanut butter and seasonal veggies for a hearty, velvety dish that's bursting with flavor. It's just what you need for a cozy, filling meal with friends or family.

Soul-warming comfort food

This butternut mafé has become my go-to version of the traditional recipe. The natural sweetness of butternut squash works so well with the robust peanut butter base. All the veggies slowly cook down in the creamy sauce, making a comforting flavor journey that'll transport your taste buds instantly.

Shopping list essentials

To whip up this tasty mafé, I grab a nice onion that I'll slice thin for a flavorful base. Two crunchy carrots will add their natural sweetness. I cut potatoes into bigger chunks so they stay fluffy inside. My half butternut squash brings that lovely fall flavor I can't get enough of. For the sauce, I use 800g canned peeled tomatoes and 200g peanut butter to create that signature mafé creaminess.

Step by step cooking

I start with prep work: thinly slicing my onion, cutting carrots into rounds, and chopping potatoes and butternut into generous pieces. In my favorite pot, I cook the onion until it turns clear, then toss in my veggies to brown them slightly. Next come the peeled tomatoes with just enough water to cover everything. I let it simmer for 50 minutes on low heat, checking occasionally. The magic happens when I stir in the peanut butter—the sauce gets so creamy and rich. Just a few more stirs and dinner's ready.

A bowl of rich vegetable curry served with white rice and topped with nuts, sitting on a wooden table. Pin it
A bowl of rich vegetable curry served with white rice and topped with nuts, sitting on a wooden table. | tasteofsavor.com

Special finishing touches

To make this mafé extra special, I always serve it over hot rice. I love adding an extra spoonful of peanut butter on top and sprinkling some crushed roasted peanuts for crunch. The best part? It tastes even better when reheated the next day after all the flavors have had time to mingle and deepen.

Frequently Asked Questions

→ Could I swap out the squash?
Sure! Butternut or pumpkin works too. Just keep the chunks big enough so they hold shape while cooking.
→ Can this be made ahead?
Definitely! Store it in the fridge for 2-3 days. It actually tastes better as the flavors develop.
→ How can I make the sauce smooth?
Mix peanut butter with a bit of warm stock before adding it to the pot. Stir as it cooks.
→ Is it okay to freeze mafé?
Yes, it freezes well for up to 3 months. Reheat slowly, adding water if needed.
→ What rice goes best with it?
Long-grain white or basmati rice works great. It's perfect for soaking up that peanut sauce!

Mafé with Squash

A plant-based version of mafé, with squash cooked in a rich and creamy peanut sauce.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: African

Yield: 4 Servings (1 main dish)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 Canned peeled tomatoes - 800 g.
02 Peanut butter - 200 g.
03 One onion.
04 Salt.
05 Two potatoes.
06 Two carrots.
07 Half of a small pumpkin.
08 Crushed peanuts for topping.
09 Optional: Chili powder.

Instructions

Step 01

Slice up the onion. Chop the pumpkin and potatoes into chunks. Cut the carrots into circles.

Step 02

Sauté the onions first, then toss in the rest of the veggies. Let them brown on high heat for a few minutes.

Step 03

Add enough water to just cover the veggies. Stir in the tomatoes, then cook on medium heat for about 50 minutes.

Step 04

Season with salt, mix in the peanut butter, and add chili for extra spice if you'd like.

Step 05

Pair it with rice on the side, add more peanut butter on top, and sprinkle with crushed peanuts.

Notes

  1. This veggie-based mafé is a twist on the classic West African dish, which often includes meat.
  2. Want to cook it faster? Dice the veggies into smaller pieces.

Tools You'll Need

  • Large pot.
  • Knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 20 g
  • Total Carbohydrate: 45 g
  • Protein: 12 g