• 300 g rice
  • 1 onion
  • 6 cloves of garlic
  • 3 cm fresh ginger
  • 1 tsp powdered coriander
  • 1 red pepper
  • 400 g sweet potato
  • 2 red sweet peppers (capsicum/bell pepper)
  • 500 g African eggplants
  • 1 can of diced tomato
  • 400 ml stock
  • 400 ml coconut milk (plus extra for garnishing)
  • 100 g peanut butter
  • 100 g peanuts plus extra for garnishing
  • Fresh coriander for garnishing
  • Oil for frying and garnishing
  • Salt and pepper

A deliciously velvet stew with African eggplant, packed with vegetables such as sweet potato and sweet pepper, all of which is made deliciously creamy thanks to the peanut butter and coconut mils. This flavoursome stew is a delectable combination of slightly sweet, and a little bitter, thanks to the eggplants, with the red pepper contributing a touch of spice. Take it up a notch by adding dried chilli flakes to the rice!


Total votes: 6


  • Cook the rice according to the instructions on the packet. 
  • Chop the onion and finely slice or crush the garlic cloves. Grate the ginger. Finely chop the red pepper.
  • Heat oil in a large frying pan and fry the onion, garlic, ginger, and red pepper until the onion is translucent. 
  • Dice the sweet potato and the sweet peppers and quarter the African eggplants.
  • Add the eggplants to the pan and fry briefly. Then add the sweet potato, pepper, diced tomatoes, stock, coconut milk, peanut butter and coarsely chopped peanuts. Bring to boil, then turn the heat down low. Simmer until the vegetables are soft and tender. Season with salt and peper if necessary. 
  • Serve the Maafe with the rice and garnish the plates with fresh coriander and roughly chopped peanuts.

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