Maffé (West African Peanut Stew) II

Ingredients

• •4 tablespoons vegetable oil
• •2 onions , neatly minced
• •3 garlic cloves, neatly minced
• •1½ teaspoons grated ginger
• •2 cups crushed tomatoes
• •4 chicken flavour bouillon cubes , crumbled
• •1 cup peanut butter
• •4 African eggplants, peeled and chopped
• •2 sweet potatoes , peeled and chopped
• •1 medium size green cabbage , washed and chopped
• •4 medium size carrots , washed and diced
• •3 medium size turnips , washed and chopped
• •2 medium size habanero chile peppers
• •15 medium size okra , washed, trimmed, and chopped
• •Salt to taste
• •Black pepper to taste
• •Chopped peanuts (optional)

Instructions

1. 1In a large pot, heat the oil over medium heat.
2. 2Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent.
3. 3Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes.
4. 4Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes , green cabbage , carrots , turnips , and habanero, then stir carefully to avoid fully crushing the habanero.
5. 5Cover and cook for about an hour over low heat until thickened.
6. 6Stir in the okra , then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft.
7. 7Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that.
8. 8Serve hot.