Senegalese Peanut Butter Stew (Mafe)

Season the whole duck with salt and pepper.

Heat cooking oil in a large pot or Dutch oven over medium-high heat. Sear the duck pieces until browned on all sides. Remove duck and set aside, leaving rendered fat in the pot.

Add the chopped red onions to the rendered duck fat and cook until softened.

Stir in the tomato paste and cook for 3-5 minutes until it darkens slightly.

In a blender, combine scallions, garlic cloves, scotch bonnet, ginger paste, rosemary, flat leaf parsley, red bell pepper, and Roma tomatoes. Blend until smooth.

Add the blended mixture to the onions and tomato paste. Cook on medium heat until the oil resurfaces, indicating the base is well cooked.

Stir in the curry powder. In a separate bowl, thin the roasted peanut butter with 4 tbsp hot water, then add it to the stew base. Stir to combine evenly.

Add shrimp powder and all-purpose seasoning (or chicken bouillon cube). Stir well.

Return the seared duck and any accumulated juices to the pot. Add 500 ml of hot water. Stir to combine.

Bring the stew to a simmer, then reduce heat to low, cover the pot, and cook for 25 minutes.

Cut the green cabbage, green and yellow bell peppers, sweet potato, russet potatoes, carrots, and onions into large chunks. Keep habaneros whole or halved.

Add all the prepared vegetables to the simmering stew. Ensure they are mostly submerged.

Cover and continue to cook on low heat until the vegetables are tender but still hold their shape, about 15-20 minutes.

Taste and adjust seasoning with salt if needed.

Serve the peanut butter stew hot, ideally with soft steamed rice.