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 puree (optional)
     2 ts Ground dawadawa (optional)
          =+OR=+
     1 tb Fish sauce (optional)
     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. Saute until soft and just
 beginning to brown at the edges, about 6 minutes. Add in
 the grated ginger and saute 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 1/4 cup hot liquid from
 the pot. Stir into a loose sauce.

 Stir the peanut butter mixture into the pot. Add the
 tamarind puree, 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 maafe over steamed rice, fonio
 or millet, with a couple of lime slices for squeezing.

 Recipe by Yewande Komolafe

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

 Uncle Dirty Dave's Archives

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