Revisited Mafé in Solange's Style

Ingredients

• 500 g Cassava (peeled and cut into large dice)
• 2 pcs Carrots (peeled and sliced)
• 2 pcs Sweet potato (peeled and diced)
• 2 pcs Green plantain (cut into thick rounds)
• 200 g Okra (optional, sliced)
• 1 pcs Yellow onion (thinly sliced)
• 2 cloves Garlic (minced)
• 400 g Canned crushed tomatoes (no added salt)
• 200 g Natural unsweetened peanut butter (for the sauce)
• 150 g Unsalted roasted peanuts (to prepare homemade peanut paste)
• 30 ml Peanut oil or vegetable oil (2 tablespoons)
• 2 pcs African bay leaf (wild bay leaf) (for aroma)
• 1 pcs African bird’s eye chili (optional, finely chopped)
• 1 tsp Sea salt (or fleur de sel)
• 0.5 tsp Ground black pepper
• 500 ml Water (to adjust sauce consistency)
• 250 g Brown rice (for serving)

Instructions

1. Prepare the vegetables

   Peel the cassava, carrots and sweet potato, then cut into large dice. Peel the plantain and cut into thick rounds. Slice the okra if using. Thinly slice the onion and mince the garlic.

   Time: PT10M

2. Steam the vegetables

   Place the cassava, carrots, sweet potato, plantain and okra dice in the steamer. Steam for 15 minutes until tender but still firm.

   Time: PT15M

3. Roast the peanuts

   Preheat the oven to 180°C. Spread the peanuts on a baking sheet and roast for 15 minutes, stirring halfway through for an even golden color.

   Time: PT15M

   Temperature: 180°C

4. Prepare the peanut paste

   Transfer the roasted peanuts to a blender, add 2‑3 tablespoons of water and blend until smooth and creamy. Set aside.

   Time: PT5M

5. Sauté onion and garlic

   In a large pot, heat the peanut oil over medium heat. Add the sliced onion and garlic, sauté for 5 minutes until translucent and lightly golden.

   Time: PT5M

6. Build the peanut sauce

   Stir in the peanut paste, crushed tomatoes, bay leaves, salt, pepper and chili (if using). Add 500 ml water, mix and bring to a gentle boil. Reduce heat and simmer for 20 minutes on low, stirring occasionally.

   Time: PT20M

7. Add the cooked vegetables

   Pour the steamed vegetables (except the plantain) into the sauce, gently mix and simmer another 10 minutes for the flavors to meld.

   Time: PT10M

8. Fry the plantain

   Heat a skillet with a drizzle of oil to 180°C. Add the plantain rounds and fry 5‑7 minutes each side until golden and slightly caramelized. Drain on paper towels.

   Time: PT7M

   Temperature: 180°C

9. Cook the brown rice

   Rinse the brown rice, place it in a rice cooker with 2 cups of water and cook according to the manufacturer’s instructions (about 30 minutes).

   Time: PT30M

10. Plating and serving

    Place the brown rice on plates, generously ladle the vegetable mafé sauce over, add the fried plantains on top and garnish with a bay leaf. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

15 g

Carbohydrates

80 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Natural unsweetened peanut butter: ready-made peanut paste
• Instead of Peanut oil or vegetable oil: sunflower oil
• Instead of African bay leaf (wild bay leaf): European bay leaf
• Instead of African bird’s eye chili: fresh chili
• Instead of Brown rice: white rice

Equipment Needed

• Chef's knife
• Cutting board
• Steamer or steam basket
• Baking sheet and oven
• Blender or food processor
• Large pot or Dutch oven
• Frying pan
• Wooden spatula
• Ladle
• Measuring spoons
• Rice cooker or pot for rice

Critical Steps — Do Not Skip

• Roast the peanuts without burning
• Achieve a smooth peanut paste
• Do not let the sauce stick to the bottom while simmering

Chef Tips from the Video

• Use dry-roasted peanuts for a more authentic taste.
• Add a small spoon of lime juice at the end to brighten the flavor.
• Lightly sprinkle fresh chopped chili just before serving for an extra punch.

Troubleshooting

Storage

Refrigerator: Store the sauce and vegetables separately in airtight containers, up to 3 days.

Freezer: The sauce can be frozen for 1 month; reheat gently over low heat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the peanut paste the day before and keep it refrigerated.
• Steam the vegetables ahead of time and reheat in the sauce.
• Brown rice can be cooked ahead and reheated by steaming.