Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavourful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including:
- Peanut Hummus
- Cassava Tabbouleh with Radishes and Herbs
- Yassa Burger
- Paprika-Spiced Plantain Chips
- Sweet Potato and Ginger Loaf
- Coconut Rice Pudding
- Lemongrass Lemonade, and so much more!
Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods—like cacao, garlic, ginger, and sweet potato—that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favourites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen.
Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal is available at Amazon.com, Amazon.co.uk and Amazon.ca.
Malian Peanut Stew
Prep Time 30 minutes
Cook Time 1 hour, 45 minutes
Mafe, or tiga dégué, is one of the most well-known West African dishes. I find it addictive, and if you’ve already eaten it, I’m sure you know what I mean. Like all traditional African dishes, there are many different recipes. Don’t hesitate to make it in large batches. It’s even better reheated the next day.
It can also be eaten with white rice.
- 2 tablespoons argan oil (or other vegetable oil)
- 2 onions, minced
- 4 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 cup (260 g) canned crushed tomatoes
- 2 vegetable stock cubes, crumbled
- ¾ cup (195 g) peanut butter
- 3 African eggplants or 1 small Italian eggplant, peeled and chopped
- 1 sweet potato, peeled and chopped
- ½ green cabbage, chopped
- 3 carrots, peeled and diced
- 2 turnips, peeled and chopped
- 1 habanero chile pepper or small sweet pepper
- 12 okra, trimmed and chopped
- Chopped peanuts (optional)
- Black pepper
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until the onion is translucent, 5 minutes. Stir in the tomato paste and stock cubes, then add 6 cups (1.5 L) water and simmer over low heat for 10 minutes.
- Add the peanut butter and stir until it is fully incorporated. Add the eggplants, sweet potato, cabbage, carrots, turnips, and habanero. Stir carefully to avoid crushing the habanero.
- Reduce the heat to low, cover, and cook until thickened, 1 hour.
- Add the okra, season with salt and pepper, and stir. Cook until the vegetables are soft, 30 minutes.
- Remove the chile pepper, sprinkle with peanuts if desired, and serve.
Recipe from Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia © Éditions La Plage, 2021. Translation © The Experiment, LLC, 2022. Reprinted by permission of the publisher, The Experiment.