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This butternut squash mafé offers a tasty plant-based twist on the classic West African dish. The stew brings together peanut butter creaminess with seasonal veggies for a warming, hearty meal packed with amazing flavors and different textures. It's just right when you want something filling to share with friends.
Comfort Food at Its Finest
My favorite take on traditional mafé features butternut squash instead of meat. I'm crazy about how the squash's natural sweetness works so well with the rich peanut butter base. As the veggies slowly cook down in that creamy sauce, they create this wonderful mix of comforting tastes that'll transport your taste buds somewhere special.
Shopping List Essentials
For this yummy mafé, I grab a nice onion that I'll chop up small to build those first flavors. Two crunchy carrots add their own natural sweetness. I cut potatoes into chunky pieces so they stay soft inside while cooking. Half a butternut squash brings that fall flavor I can't get enough of. The sauce comes together with 800g of canned peeled tomatoes and 200g of peanut butter, which gives the stew its signature creaminess.
Easy Cooking Steps
I start by prepping everything - slicing my onion thinly, cutting carrots into rounds, and chopping potatoes and squash into big chunks. In my favorite pot, I cook the onion till it looks clear, then toss in my veggies to brown them slightly. I pour in the peeled tomatoes with just enough water to cover everything. It needs about 50 minutes to simmer on low heat, with an occasional stir. The magic happens when I mix in the peanut butter - suddenly the sauce gets thick and velvety. A quick stir and dinner's ready.
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Tasty Finishing Touches
I always put this mafé over a bed of steaming rice. Sometimes I'll drop an extra spoonful of peanut butter on top and scatter some crushed roasted peanuts for extra crunch. Want to know something cool? It actually tastes even better when you reheat it the next day, after all those flavors have had time to really come together.
Frequently Asked Questions
- → Can I swap out the potimarron?
- Yes, you can go for butternut squash or pumpkin. Just make sure the chunks are big enough to hold up during cooking.
- → Is it okay to make this ahead?
- Totally, it keeps well in the fridge for up to 2-3 days. In fact, it tastes even better as the flavors mix over time!
- → How do I get a smooth sauce?
- Stir the peanut butter into a bit of hot broth first before adding it to the dish. Keep stirring while cooking to avoid lumps.
- → Can this stew be frozen?
- Absolutely, it freezes beautifully for up to 3 months. Warm it up slowly and add a splash of water if it gets too thick.
- → What kind of rice goes well with it?
- Simple long grain or basmati rice works great. It soaks up the delicious peanut sauce perfectly!