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Senegalese Vegetable Stew with Millet
Senegalese Vegetable Stew with Millet is a traditional Senegalese recipe for a classic stew of mixed vegetables in a chilli and curry powder sauce served with millet. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Senegalese Vegetable Stew with Millet.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesSenegal Recipes
This is one of the variants of the classic Senegalese lightly-curried vegetable-based peanut stews known as Mafé or Maafe
Ingredients:
2 tbsp oil
250g cabbage, coarsely chopped
150g onion, chopped
2 garlic cloves, minced
1/2 tbsp
cayenne pepper
6 scotch bonnet chillies, whole
1/2 tbsp
curry powder
1/2 tbsp dried thyme
450g whole tinned tomatoes, undrained
250ml
vegetable stock (or water)
4 tbsp smooth peanut butter
350g sweet potatoes, cubed
250g swede (rutabaga), cubed
150g carrot, sliced into 1cm pieces
180g chickpeas, cooked
350g millet, cooked
Method:
Heat the oil over medium heat in a large pan (about 31) and add the cabbage, onion and garlic. Cook, stirring frequently, until the cabbage has softened before stirring-in the cayenne pepper, curry powder and thyme. Cook for a minute then add the tomatoes. Cook the tomatoes for 3 minutes, chopping them with a spoon as they cook.
Mix the peanut butter with 60ml of the stock until smooth then add the peanut paste and the stock to the pan and stir to combine. Then add the vegetable, chickpeas and chillies and bring to a boil. Reduce to a simmer and cook, uncovered, for about 35 minutes or until the vegetables are tender.
Take out the chillies and set aside. Serve the stew on a bed of millet and serve the whole chillies on top. Typically guests will mash the chillies into the stew before eating.
