This is a variation on a salad we tried at 3 Patapoufs patisserie in Hochelaga, recreated as best as we could at home. I like to add a grain such as farro. I've added edamame beans in a pinch when I was short of chickpeas.
"A great maafé effortlessly balances sweet, savory, earthy and spicy. Maafé is often called West African peanut stew, but that’s an oversimplification. Across the region, there are many versions that feature peanuts as a base, and all are greatly nuanced: For example, there’s akitiwa in Togo, nkatenkwan in Ghana and miyan taushe across northern Nigeria. This highly adaptable stew can be made with any assortment of meat, poultry, seafood and seasonal vegetables you have on hand (see Tip), but this one goes all in on produce.
"This easy dump recipe combines rich salsa, tender rice, and savory black beans with delicious toppings for an incredibly flavorful meatless main course."
