Try this Senegalese Vegetable Mafe recipe, or contribute your own.
Suggest a better descriptionBrown the onions in hot oil in a large, heavy skillet or stew pot. Add the vegetables, one at a time, sauteing each for a minute or so before adding the next. Stir in tomato sauce, along with about a cup of water, reduce heat, and simmer until all the vegetables are tender. Spoon out about half a cup of the hot broth and mix it with the peanut butte to make a smooth paste. Add to the pot, and simmer for another 10 to 15 minutes. Serve over rice. Makes 6 to 8 servings. Formatted for MasterCook by Mardi Desjardins March 9, 1998. Posted to MC-Recipe Digest by Mardi Desjardins
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 287 | ||
Calories from Fat: 128 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3087mg | 106 % | |
Potassium 2099.9mg | 55 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 27g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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