Mafé (West African Peanut Sauce) and rice
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 60 min | Yield: 8 cups of sauce and 4 cups of rice |
A delicious peanutbutter based vegetarian stew served over rice or couscous. Made with very common ingredients you probably have! Any vegetables can be used. Non vegetarian version at www.whats4eats.com/meats/mafe-recipe
Ingredients
- 2 average potato
- 1 cup Green (String) Beans
- 200 g Broccoli, Raw
- 2 Whole Carrots
- 1 cup Squash - Zucchini
- 2 tbsp Olive Oil
- 2 tbsp Hunt's Tomato Paste
- 2 cups Tomato, Large
- 1 cup Peanut Butter
- 1/2 tsp Red Chile Powder
- 500 g Tilda Basmati Rice
Directions
0. Chop vegetables and tomatoes. Any vegetables are fine, I use zucchini, green beans, and broccoli, and potato.
1. Heat the oil in a large pot over medium-high flame, and sauté the tomato paste.
2. Stir in the chopped tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 8-10 minutes to reduce the volume of the tomatoes somewhat.
3. Add the chile powder and enough water (~1 cup) to loosen the dish to a stewlike consistency. Simmer for another 10 minutes.
4. Stir in the peanut butter and vegetables, and simmer for another 40 minutes, or until the vegetables are cooked and oil rises to the surface of the dish. Add water as necessary to keep the dish stewlike.
5. Start cooking the rice separately. I microwave 2 cups rice in 5 cups of water uncovered on high for 20 mins while the Mafé is simmering.
6. Serve over rice.
Variations: Add cubed beef for the carnivore version (cook first). Add 4 cloves of garlic and/or tablespoon of ginger sautéed in the oil.