Overview

This Senegalese Peanut Sweet Potato Curry is my cozy, one-pot nod to maafe, the beloved West African groundnut stew. It leans into creamy peanut richness, mellow sweet potatoes, and a bright lift of lime. The result is comfort food that feels both hearty and wholesome, with layers of savory tomato, gentle heat, and a satisfying, velvety body that clings to grains.

A brief history and cultural context

Maafe, also known as groundnut stew, is thought to have roots in Senegal and Mali, spreading across West and Central Africa alongside the cultivation and trade of peanuts (groundnuts). In Senegalese cooking, peanuts are an essential ingredient: pressed into oil, ground into pastes, and used to thicken sauces. Traditional maafe often includes meat such as lamb, chicken, or fish, but vegetable-forward versions are equally cherished, especially when sweet potatoes, okra, and leafy greens come into the picture. The dish reflects a beautiful practicality—one pot, a handful of pantry staples, and the alchemy of slow simmering.

What makes this version special

• Sweet potato focus: The natural sweetness and starch of sweet potatoes pair perfectly with peanut butter, creating a creamy, luxurious stew without dairy.
• Gentle heat, adjustable: A Scotch bonnet or habanero adds a whisper (or roar) of heat. Keep it whole for perfume, mince it for fire, or skip it entirely.
• Balanced brightness: A squeeze of lime at the end cuts through the richness and wakes up every spoonful.
• Weeknight-friendly: Despite deep flavor, this pot comes together in about an hour with mostly common ingredients.

Ingredient spotlight

• Peanut butter: Choose natural, unsweetened peanut butter. Its roasted, nutty base is the soul of the sauce. If you can find African groundnut paste, even better.
• Sweet potatoes: Starchy varieties hold their shape. Cut evenly for consistent cooking.
• Tomatoes and tomato paste: Blooming tomato paste early develops caramelized, savory notes that anchor the stew.
• Okra and greens: Okra contributes body and silkiness; greens contribute color and nutrients. Both are optional but recommended.

Technique tips for best results

• Blooming is key: Cooking tomato paste with spices for a couple of minutes unlocks deeper sweetness and aroma.
• Peanut slurry trick: Whisk peanut butter with hot broth first to prevent clumping and ensure a smooth, glossy finish.
• Texture control: For thicker stew, simmer uncovered a bit longer or add a spoonful more ground peanuts. For a looser consistency, splash in warm broth.
• Heat management: If using a whole chili, pierce it and fish it out at the end for subtle heat. Mince only if you love spice.
• Salt smartly: Taste after adding peanut butter; it subtly increases perception of saltiness.

Serving suggestions

• Starches: Serve with rice, millet, fonio, or couscous. Millet and fonio nod to West African staples and soak up the sauce beautifully.
• Garnishes: Chopped cilantro and roasted peanuts add needed freshness and crunch. A final squeeze of lime is magic.
• Protein add-ins: Chickpeas, black-eyed peas, or firm tofu slip in seamlessly for extra protein while keeping things plant-based.

Variations and substitutions

• Tomato options: Fresh tomatoes (well-ripened) can replace canned. If using fresh, add a small pinch of sugar to balance acidity.
• Greens swap: Kale, collards, or spinach all work. Add hearty greens earlier than tender ones.
• Nutty alternatives: Almond or cashew butter changes the character but still yields a lush stew. Sunflower seed butter can be used for nut allergies, though flavor differs.
• Spice palette: Try a pinch of cinnamon or allspice for a subtle warmth, or add a splash of fish sauce for non-vegan umami depth.

Make-ahead, storage, and reheating

• Meal prep friendly: Flavors deepen on day two. Refrigerate up to 4 days.
• Freezer: Freeze in airtight containers up to 3 months; reheat gently, loosening with a bit of broth or water.
• Reheat: Warm over low-medium heat, stirring to re-emulsify the peanut butter base.

Nutrition and balance

This stew is naturally dairy-free and gluten-free. It is fiber-rich thanks to sweet potatoes and greens, and provides plant protein from peanuts. Pair with a whole grain like brown rice or millet for a complete, satisfying meal that fuels steadily without feeling heavy.

Cook's notes and personal thoughts

I love how this dish feels greater than the sum of its parts. There’s a moment, after the peanut slurry goes in and the pot returns to a confident simmer, when the sauce turns silky and everything starts to smell roasty-sweet. That’s the cue you’re minutes away from something special. The optional okra is worth seeking out—its gentle thickening power gives the sauce a classic texture and a beautiful sheen. And while the lime is not strictly traditional, the bright acidity makes the peanut richness sing.

Troubleshooting

• Too thick: Add warm broth, a splash at a time, and simmer briefly.
• Too thin: Simmer uncovered to reduce or whisk in a teaspoon of ground peanuts.
• Lacking depth: A tiny pinch of salt and a teaspoon of tomato paste can revive flat flavors. Resting 5–10 minutes also rounds edges.

Final thought

This Senegalese-inspired peanut and sweet potato curry is proof that pantry staples can transport you. Whether it’s a weekday dinner or meal-prep Sunday, it brings warmth, nourishment, and a touch of West African soul to your table.