Mafé with Butternut Squash

Mafé with Butternut Squash recipe
4 servings


  • 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



  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.

 ingredients for Mafé with Butternut Squash recipe

cooking vegetables in an enameled cast iron balti dish

cooking maafe in an enamled cast iron balti dish with lid

simmering maafe in an enameled cast iron balti dish

maafe with butternut squash in a balti dish with rice in a dutch oven in the backgroundmafe with butternut squash in an enameled cast iron balti dish

mafe and rice mafe with rice and an enameled balti dish in the background

mafe butternut squash and sweed potato with rice


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