MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Maafe'
Categories: Vegetables, Chilies, Herbs, Fruits, Greens
Yield: 6 servings

1 tb Vegetable oil
1 sm Red onion, chopped
4 cl Garlic; chopped
1 (1") piece ginger; scrubbed
- and grated
1 tb Tomato paste
14 1/2 oz Can whole peeled tomatoes
1 Red Scotch bonnet chile
Salt
2 md Green plantains, peeled and
- cut in 1" pieces (see Tip)
4 c Vegetable stock or water
2 md Carrots, scrubbed and cut
- in 1" pieces (see Tip)
1/2 md Butternut squash (about 1
- pound), peeled and cut in
- 1" pieces (see Tip)
1/2 c Creamy, unsalted peanut
- butter
2 tb Tamarind purée (opt)
2 ts Ground dawadawa (opt)
=+OR=+
1 tb Fish sauce (opt)
4 c Hearty greens; chopped
- w/stems
Steamed rice, fonio or
- millet; to serve
1 Lime; sliced, for squeezing

In a large saucepan, heat the oil over medium, and add
the onion and garlic. Sauté until soft and just
beginning to brown at the edges, about 6 minutes. Add in
the grated ginger and sauté until fragrant, 1 minute.

Add the tomato paste, stirring to evenly coat the
vegetables. Cook until the paste turns brick red, 1
minute. Add the whole tomatoes and their liquid,
breaking up the tomatoes in the pot. Stir and scrape the
bottom of the pan to loosen any bits that have stuck to
the surface. Using a sharp knife, poke slits in the
Scotch bonnet and drop it into the pot. Season the sauce
with salt, and bring the sauce to a simmer.

Add the plantains and cook until they just begin to
soften, 10 minutes. Add the butternut squash, carrots
and vegetable stock. Increase the heat to high and bring
the stew up to a boil. Once the liquid is bubbling,
reduce heat to medium. Cook until the vegetables are
just fork tender, about 15 minutes. In a small bowl,
combine the peanut butter with ¼ cup hot liquid from the
pot. Stir into a loose sauce.

Stir the peanut butter mixture into the pot. Add the
tamarind purée, ground dawadawa or fish sauce, if using.
Stir in the greens. Drop the heat to low and let the
sauce simmer, stirring frequently, for another 10
minutes or until the sauce is thickened to a creamy but
loose consistency. Remove from heat, taste and season
with more salt if necessary. Remove the Scotch bonnet
chile and discard. Serve maafé over steamed rice, fonio
or millet, with a couple of lime slices for squeezing.

By: Yewande Komolafe

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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