West African Peanut Stew (Maafe) with Braised Turkey and Wilted Spinach

In a heavy-bottomed pot, brown the ground turkey over medium-high heat until deeply caramelized and fragrant, breaking it into small crumbles.

Add diced sweet potatoes and a splash of water, simmering until the potatoes are just tender, about 10 minutes.

Whisk the peanut butter with a little warm water to create a smooth cream, then stir it into the pot along with enough water to reach a stew-like consistency. Let it simmer until the sauce thickens and coats the back of a spoon, releasing a rich, nutty aroma.

Fold in the fresh spinach leaves, cooking for only 60 seconds until they are vibrant green and just wilted.

Adjust seasoning with a squeeze of fresh lime juice and a pinch of cayenne or red pepper for heat.

Serve the stew in a shallow bowl over a generous portion of fluffy white rice, ensuring the peanut sauce soaks into the grains.