Maafe (West African Peanut Stew)

Season lamb pieces generously with salt and pepper. Heat a neutral oil in a large, heavy pot over high heat until shimmering. Sear the lamb in batches — do not crowd the pot — for 3–4 minutes per side until deeply browned on at least two surfaces. Transfer to a plate. Browning is not merely aesthetic: it builds the Maillard flavor compounds that will give the stew its deep, roasted depth.

In the same pot over medium heat, add the diced onion and cook, scraping up the fond, for 5 minutes until soft and translucent. Add the crushed tomatoes and stir, scraping all the caramelized bits from the bottom — these dissolve into the sauce. Add the whole scotch bonnet pepper (leave whole and intact to control heat — puncturing it releases much more capsaicin). Pour in the stock and add the seared lamb back. Bring to a simmer.

Ladle a cup of the hot broth into a bowl and whisk the peanut butter into it until smooth — this tempers the peanut butter so it doesn't seize up when added to the pot. Pour the smooth peanut mixture back into the pot, stirring to fully incorporate. Add the sweet potato cubes. Simmer uncovered for 35–40 minutes, stirring every 10 minutes, until the lamb is pull-apart tender, the sweet potato is soft, and the sauce has thickened to a glossy, rich stew that coats the spoon.

Remove the whole scotch bonnet pepper before serving — discard it. Taste the stew and adjust salt, seasoning cube, and heat to your preference. If the stew is too thick, add a splash of stock. If too thin, simmer uncovered for 5 more minutes. The sauce should be thick enough to mound slightly on a serving spoon. Serve over white rice or with white bread, with the lamb and sweet potato prominently visible.