Vegan Sweet Potato Maafe
over Basmati Rice
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Maafe is a traditional West African groundnut stew that delivers deep-rooted satisfaction just about any way you serve it. We serve it with a squeeze of lime, and let warm spicing, softened sweet potatoes and wilted kale envelop us in peanutty goodness.
We will send you:
- 225g Sweet potatoes
- 20g Ginger
- ½ Bunch of kale
- 1 Lime
- 1 Sweet pepper
- 25g Chopped peanuts
- 30g Peanut butter
- 160g Basmati rice
- 30ml Tomato paste
- 60ml Coconut curry sauce
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander seeds, cinnamon, cloves)
Contains: Mustard • Peanuts
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
5 g
Sodium
910 mg
Total Carb
117 g
Sugars
16 g
Protein
21 g
Fibre
14 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Toast the peanuts
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Start the maafe
- Peel and medium-dice the sweet potatoes.
- Peel and grate the ginger.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and spices (add ½ for a milder flavour). Sauté, 1 to 2 min., until dark red.
- Add the sweet potatoes, coconut curry sauce, peanut butter, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 10 to 12 min., until beginning to soften.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- Halve, core and medium-dice the sweet pepper.
Finish the maafe
- Increase the pan to medium.
- Add the sweet pepper and kale. Cook, partially covered, stirring occasionally, 3 to 4 min., until tender; season with S&P.
- Add the lime juice; stir well.
Finish & serve
- To the pot of rice, add ½ the peanuts; stir well.
- Divide the rice between your plates.
- Top with the maafe.
- Garnish with the lime wedges and remaining peanuts. Bon appétit!
