Vegetarian Senegalese Mafe
A fully plant-based take on the iconic Senegalese peanut stew
Servings: 4 servings
Ingredients
- 2 large handfuls of fresh mushrooms preferably oyster
- 3 tablespoons vegetable oil
- 1 small onion diced
- 2 tablespoons of tomato paste
- 1/2 cup of 100% natural peanut butter
- 3 tomatoes
- 1 scotch bonnet pepper
- 2-3 tablespoons of Nokoss (type Nokoss in search bar for recipe)
- 1 1/2 teaspoons fermented locust beans
- 1 vegetable bouillon cube
- 1/4 cabbage split in two
- 1 large carrot cut in two
- 1 pumpkin chunk cut in half
Instructions
- Fry the mushrooms in the oil till crispy
- Remove the mushrooms then sauté the diced onions in the oil until the onions are soft. Keep the heat at medium-low
- Add the tomato paste and sauté in the oil at medium-low for 3-5 minutes. Keep an eye on the tomato paste, as it has a tendency to burn.
- Blend the peanut butter with 2 cups of water and pour into the pot. It looks like a lot of water, but the stew will thicken. Bring the peanut mixture to a boil.
- Blend the tomatoes and scotch bonnet pepper then pour into the pot. Let everything cook for 15 minutes. If you have not made the nokoss yet, you can use this time to make it.
- Once the 15 minutes has passed, add the nokoss, the fermented locust beans, the bouillon paste as well as the whole vegetables. Cook at medium-low for 25-30 minutes until the sauce thickens and oil pools to the top. This indicates that the stew is ready.
- Serve with rice or fonio