A Nutty, Vegetarian Mafe Recipe from the Ivory Coast

by admin

Vegetable Mafe Recipe

• 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)
• Salt
• Black pepper

1. 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.
2. Add the peanut butter and sit until it is fully incorporated. Add the eggplants, sweet potato, cabbage, carrots, turnips, and habanero. Stir carefully to avoid crushing the habanero.
3. Reduce the heat to low, cover, and cook until thickened, 1 hour.
4. Add the okra, season with salt and pepper, and stir. Cook until the vegetables are soft, 30 minutes.
5. Remove the chile pepper, sprinkle with peanuts if desired, and serve.

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