Subj : Times For Soup - 18
To   : All
From : Dave Drum
Date : Thu May 18 2023 04:28:00

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 purée (opt)
      2 ts Ground dawadawa (opt)
           =+OR=+
      1 tb Fish sauce (opt)
      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. Sauté until soft and just
  beginning to brown at the edges, about 6 minutes. Add in
  the grated ginger and sauté 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 ¼ cup hot liquid from the
  pot. Stir into a loose sauce.
  
  Stir the peanut butter mixture into the pot. Add the
  tamarind purée, 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 maafé over steamed rice, fonio
  or millet, with a couple of lime slices for squeezing.
  
  By: Yewande Komolafe
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Recursive, adj.; see Recursive
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