Vegetable Mafé with Crispy Sorghum by @simonauscher

1h20
Medium

6 servings

🥜

30 ml

Peanut Oil

🥔

150 g

Sweet Potato

🍠

250 g

Cassava Root

🥕

300 g

Carrots

🥕

60 g

Spinach Shoots

🧅

200 g

Red Onion

🧄

9 g

Garlic

🍅

30 g

Tomato Paste

🍲

1.4 l

Vegetable Broth

🥜

240 g

Unsweetened Peanut Butter

🥕

120 g

Okra

🫑

10 g

Scotch Bonnet Pepper

🌾

300 ml

Sorghum

💧

480 ml

Hot Water

🧅

50 g

Onion

🌿

1 g

Bay Leaf

🧈

20 g

Butter

🧂

5 g

Salt

⚫

1 g

Pepper

🫗

5 ml

Neutral Oil

Preparation Steps

  1. Step 1/14

    Peel and cut the sweet potato, cassava root, carrots, and red onion into bite-size pieces. Trim and cut the okra into 1-inch pieces.

    🥔sweet potato
    🍠cassava root
    🥕carrot
    🧅red onion
    🥕okra
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 2 tbsp peanut oil in a large pot over medium heat. Sauté the cut sweet potato, cassava root, carrots, and red onion until lightly browned.

    🥜peanut oil
    🥔sweet potato
    🍠cassava root
    🥕carrot
    🧅red onion
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/14

    Add the 3 chopped garlic cloves and stir for 1 to 2 minutes, until fragrant. Add 2 tbsp tomato paste and cook for 5 minutes.

    🧄garlic
    🍅tomato paste
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/14

    Pour in 6 cups vegetable broth and bring the pot to a boil. Season with salt and black pepper.

    🍲vegetable broth
    🧂salt
    ⚫black pepper
    🥄wooden spoon
    🥄measuring cups

  5. Step 5/14

    Stir 1 cup unsweetened peanut butter into the hot broth until the sauce is smooth. Add the cut okra and whole Scotch Bonnet pepper.

    🥜unsweetened peanut butter
    🥕okra
    🫑Scotch Bonnet pepper
    🥄wooden spoon
    🥄measuring cups

  6. Step 6/14

    Simmer the vegetable mafé for 30 minutes over low heat until the vegetables are tender and the sauce thickens. Stir in the baby spinach immediately before serving.

    🥬baby spinach
    🥄wooden spoon

  7. Step 7/14

    Finely chop the half yellow onion. Heat 1 tsp neutral oil in a second pot and sauté the onion with 1.25 cups sorghum for 5 minutes until lightly colored.

    🧅yellow onion
    🫗neutral oil
    🌾sorghum
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon
    🥄measuring cups

  8. Step 8/14

    Add 2.5 cups hot vegetable broth, 1 bay leaf, salt, and black pepper to the sorghum. Bring to a boil and cover the pot.

    🥕hot vegetable broth
    🌿bay leaf
    🧂salt
    ⚫black pepper
    🥄wooden spoon
    🥄measuring cups

  9. Step 9/14

    Reduce the sorghum to the lowest heat and cook covered for 30 minutes. Cook until all the liquid is absorbed.

    🌾sorghum

  10. Step 10/14

    Make holes through the cooked sorghum with a chopstick and insert the 20 g butter in small pieces. Cook over medium-high heat until a crisp crust forms on the bottom.

    🧈butter
    🌾sorghum
    🥢chopstick

  11. Step 11/14

    Scrape up the crispy sorghum pieces from the base of the pot. Serve the vegetable mafé with the crispy sorghum.

    🌾sorghum
    🥄wooden spoon

  12. Step 12/14

    Cook for 30 minutes until the grain has absorbed all the liquid.

  13. Step 13/14

    To make it crispy, dig holes with a chopstick and slide in the butter cut into sticks.

  14. Step 14/14

    Let it crust over medium-high heat and scrape the bottom of the pan to recover the crispy bits.

Composition

Ingredients

Types

Oil, Nuts, Vegetables, Root vegetables, Aromatics, Condiments, Tomato products, Broth, Spreads, Spices, Chili peppers, Grains, Cereals, Herbs, Dairy, Seasonings

Ingredients

Peanut oil, Sweet potato, Cassava root, Carrots, Spinach shoots, Red onion, Garlic, Tomato paste, Vegetable broth, Unsweetened peanut butter, Okra, Scotch bonnet pepper, Sorghum, Hot water, Onion, Bay leaf, Butter, Salt, Pepper, Neutral oil

Allergens

Peanuts, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Plant-based

Calories

690 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 78g, Fat: 37g, Fiber: 14g, Sugars: 14g

Nutritional Information

Minerals

Potassium: 1050mg, Iron: 5.2mg, Calcium: 130mg, Magnesium: 185mg

Vitamins

Vitamin A: 1250µg, Vitamin C: 38mg, Vitamin K: 105µg, Folate: 120µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, chopstick

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Stew, Grain Side Dish

Occasions

Lunch, Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

West African, Senegalese

Geographic

Senegal, West Africa

Various

Aspect

Texture

Creamy, Saucy, Tender, Crispy, Hearty

Flavors

Nutty, Savory, Spicy, Earthy, Slightly sweet, Tomato-rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Cool before refrigerating,Store crispy sorghum separately when possible), freezer : 2 to 3 months (Freeze the mafé in an airtight freezer-safe container,Freeze crispy sorghum separately,Reheat thoroughly before serving)