Meatless Monday: Sweet Potato Maafe
What's a maafe, you ask? A popular West African dish, made with groundnuts (usually peanut butter), tomatoes and optional beef, lamb or chicken. This delicious vegetarian version is packed with nutrition and pairs the full, satisfying flavors of sweet potato with a spicy peanut and tomato sauce.
1 tablespoon vegetable oil
1 large yellow onion, diced
3 cloves garlic, minced
1-2 teaspoons fresh ginger, minced (optional)
1/4 cup tomato paste
2 cups vegetable stock or chicken stock
1 lb. sweet potato, peeled and cubed
2 carrots, peeled and chopped
2 turnips (or other root vegetable), peeled and chopped
1/3 cup smooth, natural peanut butter
2 cups green cabbage, chopped
1/4 to 1/2 teaspoon red pepper flakes
Salt and pepper to taste
- Heat the oil in a large pot over medium-high heat. Add the onion and sauté until the onion begins to soften, about 5 minutes. Stir in the minced garlic and ginger, if using, and sauté for 1–2 minutes more. Stir in the tomato paste and cook for 1–2 minutes. Add sweet potato, carrot, turnip, broth and red pepper flakes and bring to a boil. Lower heat and simmer until the sweet potato, carrots and turnip begin to soften, about 10 minutes.
- In a small bowl, whisk together the peanut butter with a little hot broth from the pot. Add the peanut butter mixture to the pot along with cabbage and stir to combine. Simmer for 5 minutes more or just until the cabbage has wilted and the other vegetables are cooked through. Add salt and pepper to taste, if needed, and serve hot.
Serve this rich, hearty stew with rice, couscous or quinoa and a fresh, green salad or sautéed greens, like kale or collard greens.
Yield: 6 servings