You can find this recipe and many others in our Peanut Butter Cookbook available here online and your favourite book retailer. This is a simple version of the peanut soup or mafé that appears in various forms across West African countries such as Senegal, Gambia and Mali. It’s a comforting and cosy meal this time of year, either on its own or over rice.
1.5 litres (51 fl oz/6 cups) vegetable broth
1 large red onion, chopped
3 tablespoons finely chopped fresh ginger
4 garlic cloves, finely chopped 1 teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper
200 g (7 oz) protein food (e.g. firm tofu, seitan,
125 g (3½ oz/½ cup) tomato paste (concentrated purée) 185 g (6½ oz/¾ cup) peanut butter
100 g (3½ oz/2 cups) finely chopped kale leaves, plus extra to garnish
chopped peanuts and hot sauce, to garnish
steamed brown rice, to serve
Bring the stock to the boil in a large saucepan over a medium–high heat. Add the onion, ginger, garlic, paprika, salt, pepper and protein food, if using. Reduce the heat to medium–low and cook for 20 minutes. Add the tomato paste and simmer for 5–10 minutes. Add the peanut butter, increase the heat to medium and bring to the boil. Add the kale, then reduce the heat to medium–low and simmer, stirring frequently, for about 15 minutes. Garnish with extra kale, chopped peanuts and hot sauce, and serve with rice if you wish.