Senegalese vegetable mafe

Yield: 6 Servings

Measure Ingredient
2 larges Onions; finely chopped
4 tablespoons Peanut oil
2 cups Pumkin; winter squash, or sweet potatoes, peeled, cut in chunks
4 \N 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 \N Chili peppers OR 1 tsp cayenne
2 cups Tomato sauce
¾ cup Peanut butter

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

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