Lateral Cooking by Segnit Niki

Author:Segnit, Niki [Segnit, Niki]
Language: eng
Format: azw3, epub
ISBN: 9781526604149
Publisher: Bloomsbury Publishing
Published: 2019-11-04T16:00:00+00:00

Mafe (pronounced “ma-fay”) needs a global ambassador. It could do for Senegalese food what green curry did for Thai. It is also very hospitable to whatever you have in your pantry, but one nonnegotiable ingredient is peanut. In Senegal, you might visit the market to buy a large, clear plastic bag full of fresh peanut butter. And I mean large. It can be used as a pillow when you stop for a much-needed breather on the way home. Huge quantities of peanut are not mandatory in mafe, but you will need enough to offset the acidity of the tomato. The stew can be made with lamb, beef, or chicken, or a selection of chunky-cut vegetables—carrots, say, with potato, yuca (cassava), turnips, okra, and cabbage wedges. Season 2 ¼ lb meat, brown it, and set aside. Finely chop 1 onion and 1 green bell pepper and soften in peanut oil, adding minced fresh chili to taste. Return the meat to the pan. Whisk ½ cup smooth peanut butter into 2 cups hot stock and pour it into the pan with a 14-oz can of crushed tomatoes. Add a bay leaf and a few sprigs of thyme. Season and cook at the lowest simmer, stirring occasionally, until the meat is cooked through and tender. Season with salt and black pepper. Serve with white rice.

ROMESCO DE PEIX

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