Mafé with Butternut Squash

Ingredients

• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 2 tomatoes
• 1 sweet potato
• 2 tbsp tomato paste
• 400 g butternut squash
• 300 g cabbage
• 3 tbsp olive oil
• 1 bay leaf
• 8 dl water
• 1 habanero or 1 tsp chili flakes
• 2 vegetable stock cubes
• 5 tbsp peanut butter
• 65 g fresh spinach or frowzen spinach (tawed)
• Salt and pepper
• rice for serving

Equipment

• Enameled Balti Dish with Glass Lid

Instructions

1. Peel and chop the onion and mince the garlic. Finely chop the tomatoes. Peel the sweet potato and butternut squash and cut into 2 - 3 cm pieces.
2. In a large pot over medium heat, cook onion until softened then add the garlic and cook for one more minute. Add tomato paste and tomatoes and let it cook for a few minutes.
3. Stir in water, bay leaf, and crumbed stock cube. Add sweet potato, butternut squash, cabbage, and the whole habanero (or chili flakes). Simmer at low heat for about 15 minutes covered until the vegetables are soft.
4. Lift out the vegetables using a spider strainer and place them in a bowl.
5. Bring the sauce to a simmer, add the peanut butter, and stir until dissolved. Stir in the vegetables and the spinach and taste with salt and pepper.
6. Serve with rice.

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