MAFÉ: SENEGALESE GROUNDNUT STEW (VEGAN)

I *love* stews and soups. This is one of my all-time favourite stews and I don't know why I haven't shared it here! It's so delicious and versatile. I typically make this vegan version unless meat-eater friends are coming over then I make it with lamb, chicken, venison, elk, etc. I've never made it with fish but I think it would be superb!

Use any vegetables you've got or want to use. Swap the sweet potatoes with a winter squash like butternut, kabocha or acorn. Swap the meat for tempeh or add in sliced boiled eggs just before serving. The variations are endless! For the brave of tongue, add in a chopped habanero while sautéing the vegetables.

MAFÉ: SENEGALESE GROUNDNUT STEW (VEGAN)

makes: 6-8 servings

- kernels from 1 ear of corn (or approx. 3/4 cup corn kernels)

- 2 small sweet potatoes, peeled and chunked

- 1 med. potato, chunked

- 3 carrots, chunked

- 2 cups cauliflower florets

- 1 cup young shiitake mushrooms (or 1 cup any mushrooms)

- 2 cups diced capsicum

- 3 cups chopped kale (or any greens)

- 2 cups chopped or lightly crushed tomatoes

- 1/2 cup peanut butter

- 2 leeks, sliced (omit if not available)

- 1 large onion, diced

- 1 tbsp. minced ginger

- 1 tbsp. minced garlic

- 1 tbsp. fresh thyme (or 1 bay leaf, or 1 tsp. dried thyme)

- 1 tbsp. coconut oil (or any oil of choice, not olive oil)

- 4-5 cups water (or vegetable broth)

- 1-2 tbsp. salt, adjust to taste

- 2 tsp. red chile powder (adjust to taste)

- 1 lemon, juiced

- garnishes (as many as you wish): sliced boiled eggs, chopped peanuts, fried onions, parsley, cilantro, sliced chiles, flaked coconut

1. On medium-low, heat the oil in a heavy bottomed large pan. Add the onions, leeks, garlic, and ginger and sauté until translucent.
2. Turn the heat to medium and add the carrots, potatoes, sweet potatoes and kale and sauté for 3-4 minutes. Add the rest of the vegetables and sauté for 5-7 minutes. Turn the heat up to high, add the water (or broth) and the thyme (or bay leaf). Once everything starts to bubble, turn the heat down to medium.
3. Add the tomatoes, peanut butter, chile powder, and salt. Let everything cook for 10-15 minutes until the vegetables are cooked, stirring occasionally. Adjust salt and spice to taste.
4. Turn the heat off, stir in the lemon juice, and let the stew rest for 10 minutes.
5. Serve over rice or bread and garnishes of choice.

SUPER HOT PEANUT SALSA: SALSA MACHA

Macho/macha in Spanish means brave. And this is truly a salsa for the brave... it's fiery but so addictive that you'll want to ignore your blazing tastebuds as you reach for *justonelastbite*. This feisty salsa is easy to make and conveniently, it goes with everything! I keep it around in the fridge because who knows when the urge will strike to dip a few tortilla chips into it to go with a cold beer?! Or to have it over eggs, or simply with a couple of hot tortillas. Or with tamales as in the photo below.

The guajillo chile is a smoky fruity chile that isn't that high on the heat but is sultry and has a gorgeous dark red, almost brown colour. If you don't have guajillos, it's ok... you'll have a brighter coloured salsa, still just as delicious. Enjoy!

Super Hot Peanut Salsa: Salsa Macha

makes: 1 cup

- 1 cup roasted peanuts (skinned or unskinned, salted or unsalted)

- 10 - 12 chiles de arbol, (or cayenne, commonly used in India)

- 2 chiles guajillo (optional)

- 2 tbsp. white or black sesame seeds

- 3 - 4 cloves garlic

- 1 lime/lemon, juiced

- 2 tsp. salt (1 tsp. if using salted peanuts)

- 1/4 cup peanut oil (or olive oil)

- 1/4 - 1/2 cup water, to adjust consistency

1. Dry-roast the guajillos (if using) in a pan until fragrant and transfer into a bowl of hot tap water to soften for about 15 - 20 minutes while you do other things.
2. Dry-roast the sesame seeds in a pan. Transfer to a bowl.
3. Dry-roast the chiles de arbol (or cayenne) until fragrant - be careful not to burn or they'll taste bitter - then transfer into a bowl.
4. Dry-roast the garlic until the it's blackened in spots and softened a bit, about 7 - 10 min.
5. Drain, stem, and de-seed the guajillos - discard the soaking water. Put all the ingredients except water in a blender or food processor and blend well. Add water, 1/4 cup at a time to adjust consistency (sometimes I leave it thick to use as a spread, and other times I add water to make it more of a dip).
6. Adjust salt and lime to taste and serve immediately or store in the fridge for up to a week.