Maafe is one name for this West African groundnut stew, but it has many names and iterations. Here is Farmers To You's version.
1 small onion, chopped
4 cloves minced garlic
2T grated fresh ginger
1 large or 2 small chopped sweet potatoes
1/2 t turmeric blend
finely chopped jalapeno pepper (optional)
1 bunch kale, destemmed and chopped
1 jar passata
3/4 cup peanut butter
1 1/2 cups cooked chickpeas
1 bunch fresh cilantro
Warm some olive oil in your cast iron pot and then saute the chopped onion with salt and red chili flakes.
When the onion has softened, add the ginger and garlic and stir until fragrant.
Add the turmeric blend, stir, and allow the color to bloom.
Add the chopped sweet potatoes and the jalapeno, if using.
Cook until the sweet potaotes have started to deepen in color, about 8 minutes.
Stir in the kale, and let everything cook, covered, until the kale has started to wilt.
When the vegetables have started to caramelize, pour in the jar of passata. Use 2 cups of water to rinse the passata jar, adding that tomato-y water to the pot as well.
Add the peanut butter and mix until it is fully incorporated.
Then add the chickpeas and simmer, covered, for 30-45 minutes, stirring often.
Use this time to cook up some farro or barley for serving.
Oxtail and chicken are traditional meats you could add.
When the sweet potatoes are cooked through, check for seasoning. You might want to add more salt, something like maple syrup for more sweetness, or a touch of vinegar to brighten things up.
Serve garnished with chopped fresh cilantro and plenty of hot sauce.