Senegalese Maafé

This meal goes well with yoghurt flatbreads (see later recipe), brushed with garlic butter and coriander. For a meat alternative, use chicken instead of vegetable stock and skip the first tofu step. Then, using a whole cooked chicken, pulled into bite sized pieces, add the chicken to the stew at the same time as the sambal oelek and curry pastes.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat 2tbsp of oil in the pot on a medium-high heat. Fry the floured tofu in batches until crispy. Remove from the pot and toss in salt and pepper while still hot.

Step 2

Add the remaining oil, fry the onion and garlic until translucent.

Step 3

Add the beans and pepper, frying for 2 minutes.

Step 4

Add the cayenne pepper and curry powder, frying for a further minute until fragrant.

Step 5

Add the stock and tomatoes. Bring the pot to a boil, reduce the heat and simmer for 15 minutes

Step 6

Meanwhile, cook your washed rice or rice noodles as per the packet instructions.

Step 7

Add the sambal oelek and curry pastes to the stock.

Step 8

Whisk in the peanut butter a little at a time until fully incorporated. You could preheat the peanut butter in a microwave to help the mixing process.

Step 9

Then add the coconut milk, lemon juice, half of the chopped coriander along with the tofu pieces, continue to simmer for 10 more minutes.

Step 10

Cook until you reach the desired consistency, seasoning to taste. Serve topped with some of the remaining coriander and lemon wedges.