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Vegan Mafe §


Are you a peanut butter lover like the rest of us? Then why not also start incorporating it into your savoury meals as well. This vegan mafe is by Nafy Flatley


Prep time: 15 minutes

Cooking time: 45 minutes

Makes: 4 servings


Ingredients:

65g creamy peanut butter

360ml water or stock

1 tbsp vegetable oil

1 small red onion

1 bell pepper

2 garlic cloves

1 tbsp tomato paste

200g diced tomatoes

1/2tbsp tamarind paste

1/2tsp vegan fish sauce

1 bay leaf

1 habanero chilli

1/2 sweet potato(roughly 140g)

1 potato (roughly 70g)

1 carrot (roughly 70g

1tsp salt

Freshly ground black pepper

Handful of spinach

3 okra (optional)




1. It doesn't get (peanut) butter than this


In a small bowl mixy mix 65g peanut butter and 120ml (1/2cup) of vegetable stock. Keep mixing until it is a non-clumpy disaster. Put it to the side.

With your uggo sauce eyeballing you from a dark corner of your counter top, chop some veg. Chop your red onion and bell pepper into 2.5cm chunks.


To a large saucepan add 1tbsp of vegetable oil, and add in the chopped onion and pepper so that it can cook in the oily blood of their friends. Cook until softened but not quite browned.

Crush 2 cloves of garlic into the pot (I can tell that you're reading this and already grabbing an extra 2 cloves on top of that, which I respect). Cook the garlic for around 30 seconds, until fragrant.


Add 1 tbsp tomato paste, stirring through to coat the vegetables and cook for a few minutes until the tomato paste darkens like an Italian nonna in the sun.

2. Chip chop!


Meanwhile, dice 200g of tomatoes. Add these toms to your pot and give it a good stir and allow the dish to come to a simmer.

Next add in your neglected watery peanut butter alongside 230ml more stock and 1/2tbsp of tamarind paste, 1/2tsp vegan fish sauce, 1 bay leaf and 1 whole habanero chilli. Pop a lid atop the saucepan and simmer the dish for 30 minutes or until thickened. Don't forget to stir it so that it doesn't burn!

Meanwhile, chop 1/2 sweet potato, 1 potato and 1 carrot into 2.5cm cubes. Once the sauce is thick - unlike an LA based vegan - add in your chopped veg and 1tsp salt and a few cracks of black pepper. Cook for 12-15 minutes until the vegetables are just soft.

When that time is up, save your precious little tongue and remove the habanero; either leave the chilli to the side to use as a garnish or yeat that spicy little f***er in the bin.


Add in three or four okra, if you are using them, and cook for three minutes. If you're not using okra, then pass go and collect £200 and move to the next step.


Stir in a handful of spinach and remove the pot from the heat.

This is not spinach, this is kale

If the mafe is too thick then add some more stock to loosen it. Take out that bay leaf, veganism only goes so far, and taste for salt, adding more if needed.


Serve in bowls.


Dink and sink!




Food for Thought

Lizzy says: "I am a peanut butter QUEEN. I believe that all anyone in Munich knows about me is that I used to eat a 1kg tub a week (a habit I have since broken), because Kate thought it funny enough to tell all of her friends. So this dish was ideal. I love a one pot bosh it all in stew situation and thought this was super easy to make, and made for some great leftovers - especially if you leave the habanero in! My only criticism is that it could have been more peanut-buttery.. 8/10"




Kate says: "I was a little sceptical of this recipe but if there's a chance that I can buy some peanut butter I will always take it. I have to say that this was really good, especially once it had been in the fridge a few days. I especially liked when I came across a piece of potato for some reason that was really good .The earthy and sweet taste of the stew was just what I needed on a cold March day to warm my soul. A hug in a bowl 10/10"



9/10 Gasps


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