Maafe

SAVORY

Sep 7

West African Peanut Stew, Smoked Fish, Micro Basil Opal, Micro Amaranth Red

Chef Ope Amosu of ChòpnBlọk | Houston, TX
Yield: 8 servings

“Maafe is one of the great culinary throughlines of West Africa—a dish that moves across borders, carrying memory, technique, and adaptation with it. At its core, it is a study in balance: richness from peanuts, brightness from tomatoes, and depth from slow-developed aromatics. In this version, roasting the vegetables introduces a layer of caramelization that deepens the base before it ever reaches the pot. Smoked fish is folded in to bring salinity and umami—an homage to coastal West African traditions—while the Fresh Origins microgreens at the finish add lift and clarity. The result is both grounded and refined: familiar in flavor, but intentional in execution.” — Ope Amosu

Adapted by StarChefs | September 2026 | Photo: Bethany Ochs

INGREDIENTS

Roasted Vegetables:
2 yellow onions, diced
4 Roma tomatoes, hopped
2 tablespoons neutral oil

Stew:
2 tablespoons sautéed vegetable base
1½ tablespoons minced garlic
1½ tablespoons grated ginger
3 sprigs thyme
2 bay leaves
2 cups natural peanut butter
8 ounces smoked fish (such as mackerel or catfish)
2 teaspoons kosher salt

To Assemble and Serve:
Fresh Origins Micro Basil Opal
Fresh Origins Micro Amaranth Red
Steamed rice, fonio, or flatbread

METHOD

For the Roasted Vegetables:
Heat oven to 425°F. On a parchment-lined sheet tray, season onions and tomatoes with oil. Roast 20 minutes, or until softened, lightly caramelized, and slightly charred at the edges. Set aside.

For the Stew:
Place Roasted Vegetables in a heavy-bottomed stockpot over medium heat. Add vegetable base, garlic, ginger, thyme, and bay leaves. Cook for 5 minutes, stirring occasionally. Add 6 cups warm water. Bring mixture to a gentle simmer. Whisk in peanut butter until smooth. Reduce heat and cook 25 minutes, stirring frequently. Fold in smoked fish, keeping some pieces intact for texture. Simmer for an additional 6 minutes. Taste and adjust seasoning with salt. Using a slotted spoon, discard bay leaves and thyme stems. Reduce heat and keep warm.

To Assemble and Serve:
Ladle Stew into a shallow serving bowl, ensuring a balance of broth and smoked fish in each serving. Finish with Fresh Origins Micro Basil Opal and Fresh Origins Micro Amaranth Red. Serve with steamed rice, fonio, or warm flatbread.