Senegalese vegetable mafe
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions; finely chopped |
| 4 | tablespoons | Peanut oil |
| 2 | cups | Pumkin; winter squash, or sweet potatoes, peeled, cut in chunks |
| 4 | Turnips | |
| 4 | mediums | Potatoes; quartered |
| 2 | larges | Carrots; cut in chunks |
| ½ | small | Head of cabbage; coarsely chopped |
| 2 | larges | Tomatoes; quartered |
| 1 | bunch | Fresh leafy greens (spinach; chard, etc) OR 1 small package frozen greens |
| 2 | Chili peppers OR 1 tsp cayenne | |
| 2 | cups | Tomato sauce |
| ¾ | cup | Peanut butter |
Directions
Brown the onions in hot oil in a large, heavy skillet or stew pot. Add the vegetables, one at a time, sauteing each for a minute or so before adding the next.
Stir in tomato sauce, along with about a cup of water, reduce heat, and simmer until all the vegetables are tender. Spoon out about half a cup of the hot broth and mix it with the peanut butte to make a smooth paste. Add to the pot, and simmer for another 10 to 15 minutes. Serve over rice. Makes 6 to 8 servings.
Formatted for MasterCook by Mardi Desjardins March 9, 1998.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 9, 1998