Senegalese mafé with tofu, sweet potato and peanut butter

Ingredients

For 1 serving

• Tofu150 g
• Sweet potatoes120 g
• White rice30 g
• Peanut butter12 g
• Tomato passata120 g
• Cabbage80 g
• Onion40 g
• Garlic1 clove
• Ginger4 g
• Chili pepper0.5
• Peanut oil5 g
• Saltto taste

Contains: nuts, soy,

In season: October – February

Method

1. Peel the sweet potatoes and cut them into roughly 2 cm cubes, shred the white cabbage, chop the onion and garlic, grate the peeled ginger and slice the chilli.
2. Heat the peanut oil in a saucepan over medium heat and fry the onion, garlic, ginger and chilli for 4–5 minutes, until the onion is soft; add the sweet potatoes and cabbage and stir for 2 minutes.
3. Dissolve the peanut butter in the tomato passata with a generous glass of water, stirring until smooth, pour it into the pan, season with salt and simmer over low heat for 20 minutes, until the sweet potatoes are tender and the sauce is thick and creamy.
4. Meanwhile cook the rice in plenty of salted boiling water for 12–14 minutes, until tender; drain and keep covered.
5. Pat the tofu dry and cut it into 2 cm cubes; add it to the stew for the last 5 minutes, until heated through.
6. Serve the mafe with the rice.