I am a huge fan of African food. I actually only tried it for the first time since moving to Berlin, as I have a selection of local Ethiopian and Sudanese restaurants here to choose from. I love that peanut sauce is a core ingredient and that it’s simple but full of protein - plus the fact it’s easy to make vegan. I was first made a version of this African Maafe by a friend and have been making it at home ever since because it’s quick, easy and nutritious. So, here is my recipe for you to try. The great thing is you can add whatever vegetables you want - for example I’ve used sweet potato before instead of carrots - so feel free to adapt as you wish.
Preparation time: 40 minutes
Ingredients (serves 4 people):
1 tbsp curry powder
1 thumb of grated ginger
2 cloves of garlic
1 small onion
2 tbsp soy sauce
3 tbsp tomato paste
3 tbsp peanut butter
500ml veggie stock
Heat oil of your choice (I use coconut oil) and the curry powder in a medium sized pot for ~5 minutes.
In the meantime, chop the garlic and onion and grate the ginger. Add this to the pot once the oil is sizzling. Sauté the onion, garlic and ginger until cooked.
Chop the kohlrabi, carrot and potato into small cubes. Add these to the pot for a few minutes.
Add the peanut butter, soy sauce, tomato paste and veggie stock to the pot and stir. Cook for approximately 20 minutes, leaving the lid off the pot so the sauce thickens.
If the sauce is still not as thick as you would like, you can also add a few tablespoons of cornstarch.
Once the sauce is thickened and the vegetables are cooked, the maafe is ready to serve! Enjoy.