Maafe (West African Peanut Soup)

by ImmaculateBites on 27 July, 2015

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Maafe (West African Peanut Soup)- A spicy peanut stew made with beef, sweet potatoes and carrots – good enough for a one pot meal and is delicious with served with rice 

 Maafe (West African Peanut Soup)

Maafe –aka groundnut soup, to most West Africans,  an all time- time favorite African soup, a dish that is beginning to earn it’s way in the upper echelons of the soup universe.  Oh yes!  Don’t tell me you haven’t tried it, cause you have been missing out! Looks like Curry right? But it’s not!

Care for another groundnut soup?

 Unlike the chicken version this here this creation is inspired by the traditional version mostly enjoyed  in many Senegalese house holds, It begins with boiling the meat, then browning, followed by a blend of tomatoes, onions and any other spices. What sets this one apart is the addition of sweet potatoes and carrots. Making it a one pot meal or not, and it. If you choose to go that route. I must say I love the added sweetness from the potatoes and carrots . You can completely make this vegan too! if desire, just omit the protein and increase the spices. 

Maafe (West African Peanut Soup)

This stew is rich with flavor and very tempting with tempting combination of flavors – garlic, ginger, herbs and of course a little bit of spice. As with most stews or soups this is open to so many variations based on your preferences, availability of ingredients and time. You can never go wrong with this soup. If there are any vegans out there, you can completely make this vegan with good results.

When my nephew was a toddler we sure had our challenges trying to get him to eat anything other than carbohydrates, this one sure did the trick, he fell head over heals with this, especially served with rice.Maafe (West African Peanut Soup)

Here I used freshly ground peanuts, always have them handy or just use peanut butter paste. 

4.8 from 5 reviews
Maafe West African Peanut Soup
Prep time
Cook time
Total time
Serves: 4-5
  • ¼ cup oil or more
  • 1-2 pounds (beef or chicken)
  • 1 teaspoons smoked paprika
  • ½ teaspoons white pepper
  • 2 fresh tomatoes chopped
  • 1 medium onion chopped, divided
  • 3-4 garlic cloves
  • 2-3 tablespoons parsley
  • ½ cup ground peanuts or Peanut butter paste
  • 3-4 cups broth (chicken or beef)
  • 1 or more pound vegetable (potatoes, carrots)
  • 1 whole scotch bonnet or habanera pepper or ½ teaspoons cayenne pepper (optional)
  • Salt and pepper to taste
  1. In a large saucepan, season meat with salt, and onions and boil until tender, depending on the choice of meat. You should have at least 3-4 cups of stock. Remove the meat and reserve stock (broth)
  2. In a large pot, heat oil over low heat, then add the beef/chicken and sauté stirring, frequently, any browned bits off the bottom of the pot. Remove and set aside
  3. Blend tomatoes, and ½ onion, garlic, and parsley. Add half of the onions to the pan , sauce for about a minute and pour the mixture in the saucepan; add paprika, white pepper and sauté for about 7-10minutes. Stirring frequently to prevent burns, add stock as needed.
  4. Then add potatoes, Carrots, peanut butter paste, scotch bonnet pepper and about 3 cups broth. Continue cooking until potatoes tender- about 10 or more depending on vegetables. Throw in the browned beef, Adjust the soup thickness with water if necessary.
  5. If not, return your soup to the heat and let simmer to desired thickness
  6. Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it.
You may skip the beef or chicken browning, if you do not want to deal with any frying or browning and proceed with the rest of the instructions.
If you are cooking for kids, skip the cayenne pepper and leave the scotch bonnet pepper whole, if not prick to add some heat but not too much

Maafe (West African Peanut Soup) IMG_5321 IMG_5325 IMG_5326 IMG_5337 IMG_5341


Rum Raisin Ice Cream

by ImmaculateBites on 24 July, 2015

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No Churn Rum Raisin and Pineapple Ice Cream. This tropical ice cream is so creamy, dreamy and easy; it will make you dream of Island- Get excited!

Rum Raisin Ice Cream


I remember a period in my life, when I lost my waitressing Job (broke college years).  I was devastated; summer was my ka-ching time, no school just work. So this is what I did; get up in the morning, go out job hunting, fill out applications and the best part was getting a pint of ice –cream on my way home.

 As soon as I got home I would eat it like there was no tomorrow.

Rum Raisin Ice cream

 Calories? Are you kidding me, I did not even think of calories?  It tasted so good, grabbing a spoon and just eating right out of the container. Gosh! It was the highlight of my day. You are going to want to do that with this ice cream

This went on for about 2 weeks.. maybe 3 until I got a Job, thank God!  To tell you the truth, it was bitter sweet for me.

 Rum Raisin Ice Cream

Making ice cream always takes me back to that period in my life. I would have never stopped , if I knew about this method.

 This only take  10 minutes to put together and you don’t even need a mixer, you Fold in the condensed milk, with the whipped cream, add raisins, pineapple and flavoring – place in a loaf pan, let the freezer do it’s thing and voila! Ice cream. It’s that easy, the hardest part is waiting.   And did I tell you it is quite adaptable too! Oh yes, I went with some of my favorite combination .

Rum Raisin Ice Cream

Don’t like this combination ? No problem . Leave out the raisins, pineapple  and add chocolate and vanilla(my son’s favorite)


5.0 from 3 reviews
Rum Raisin Ice Cream
Prep time
Total time
Recipe type: Dessert
Serves: 4-5
  • 4 cups whipped cream (2 cups heavy cream)
  • 1 14 oz can Condensed milk
  • ¾ -1 cup raisin
  • ¾ cup chopped pineapple (replace with any other fruit) optional
  • 2 -Tablespoons Dark rum
  • 1-teaspoon vanilla extract
  1. If using raisins and rum combine together first before proceed with the rest of ingredients, you might even do this overnight
  2. Add whipped cream to a bowl, then fold in or gently add the condensed milk, followed by the rest of the ingredients Once combined, pour into a freezer-safe container and freeze at least 6 hours to overnight.
You want to make this kid friendly, and then ditched the rum, use rum flavor extract or vanilla.
-Do not go overboard with the fruits, or rum, the most I used is a cup of fresh pineapple.
- If using heavy cream , whip with a mixer until stiff about 4 minutes , be careful when mixing, started checking after 3 minutes.


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