Senegal Maafe Stew

Senegal Maafe Stew

Based upon a traditional stew of West Africa, this dish offers a wealth of flavors, blending colorful vegetables with curry spices and peanut butter. You control the spiciness. Don’t worry about the long list of ingredients. It doesn’t take long to make; just let it simmer for about an hour. The smells in your kitchen will be wonderful!

2 Tbs. peanut oil
1 cup onion, chopped fine
2 cups chopped cabbage
2 garlic cloves, minced
¼ tsp. Cayenne pepper, or to taste
2 tsp. curry powder, hot or mild
½ tsp. ground thyme
1/4 cup smooth peanut butter
15-ounce can chopped tomatoes
15-ounce can vegetable broth
2 cups water
2 medium sweet potatoes, peeled and chopped
2 medium rutabagas, scrubbed and chopped
2 to 3 carrots, peeled and chopped
2 cups fresh spinach
1 15-ounce can chickpeas
1 tsp. salt, or to taste

In a large cookpot, heat oil and add onion, cabbage, and garlic. Cook until cabbage is softened, about 5 minutes. Stir in spices and peanut butter. Add tomatoes, broth, and water. Add sweet potato, rutabaga, carrots, and spinach; stir and bring to a boil. Reduce heat to simmer. Add chickpeas and salt during the last 10 minutes.

Serve over rice.

roasted root vegetable casserole

This two-for-one recipe yields a second dinner with a minimum of extra time and ingredients. Serve the roasted root vegetable casserole on the first night. On the second night, place the leftovers in a big soup pot, add a couple items, and enjoy a tasty dinner stew.

3 large white potatoes
2 yams
1 large yellow onion
1 large turnip
1 large rutabaga
5 carrots
2-3 Tbs. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried Italian seasoning blend
1/2 cup water

Preheat oven to 350°. Peel all vegetables (you can scrub potatoes and leave skins on), cut into 1-inch cubes, and place in a large roasting pan. Drizzle olive oil and sprinkle spices over veggies and mix well. Add 1/2 cup water to roasting pan. Bake for 1 hour uncovered, then cover and bake for an additional hour. Serve with a colorful salad and a crusty loaf of bread; sit back and enjoy the compliments!

Day 2: Roasted Root Vegetable Soup

In a large soup pot, put leftover roasted veggies, a 10-oz package frozen cut green beans, and a quart of vegetable broth. Add just enough water to cover vegetables. Bring to a boil; reduce heat and simmer for 30 minutes.