Mafè from We Are La Cocina by Nafy Flatley

Name: Mafè from We Are La Cocina by Nafy Flatley
Ingredients: 3 cups [720 ml] stock or water, plus more as needed; ½ cup [130 g] organic creamy peanut butter; 4 garlic cloves, minced; 1 bell pepper, cut into 1-inch [2.5-cm] dice; 1 red onion, cut into 1-inch [2.5-cm] dice; 1 tablespoon vegetable oil; 1 teaspoon fish sauce; 1 tablespoon tamarind paste; 2 cups [400 g] diced tomatoes; 1 heaping tablespoon tomato paste; 2 turnips or 1 large russet potato, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]; 1 sweet potato, cut into 1-inch [2.5-cm] dice, about 2 cups [280 g]; 1 orange habanero chile, whole, stem on; 1 bay leaf; 2 teaspoons sea salt, plus more for seasoning; Freshly ground black pepper; 1 large carrot, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]; 4 cups [80 g] spinach or baobab leaves (optional); 5 to 7 whole okra pods (optional)

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This is said to have originated in Senegal, but many say it’s actually from the Bambara tribe of Mali. I started cooking for my entire family at the age of eight. Mafè was one of my favorites. I...

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Ingredients

3 cups [720 ml] stock or water, plus more as needed
½ cup [130 g] organic creamy peanut butter
4 garlic cloves, minced
1 bell pepper, cut into 1-inch [2.5-cm] dice
1 red onion, cut into 1-inch [2.5-cm] dice
1 tablespoon vegetable oil
1 teaspoon fish sauce
1 tablespoon tamarind paste
2 cups [400 g] diced tomatoes
1 heaping tablespoon tomato paste
2 turnips or 1 large russet potato, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]
1 sweet potato, cut into 1-inch [2.5-cm] dice, about 2 cups [280 g]
1 orange habanero chile, whole, stem on
1 bay leaf
2 teaspoons sea salt, plus more for seasoning
Freshly ground black pepper
1 large carrot, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]
4 cups [80 g] spinach or baobab leaves (optional)
5 to 7 whole okra pods (optional)