A West African-inspired cabbage dish made to impress

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A West African-inspired cabbage dish made to impress
France Dernières Nouvelles,France Actualités
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Sweet, sturdy cabbage stands up well to rich, spicy peanut sauce in this riff on a classic Senegalese stew.

” — taught me all about mafé, a stew made with ground peanuts that can be used for braising everything from chicken thighs to lamb shanks. Dried, fermented seafood — which lends a deep savoriness to Senegalese dishes, similarly to how fish sauce is used in Vietnamese or Thai dishes — is also often added, as are fresh Scotch bonnet chiles for heat, which cut through the rich ground nuts.

Roasting and grinding peanuts into butter is not that difficult and makes a huge difference in this dish, so I implore you to do that too. Once the nuts are ground, the dish is just like any other braise or stew where you build flavor from the ground up. Onions, garlic and ginger are cooked until browned and soft, then tomato paste is added for a bit of caramelized sweetness.

Next, the peanut butter is simmered with stock until smooth, and spiked with fish sauce , a Scotch bonnet chile and a bay leaf. Finally, the pre-seared cabbage wedges go in, and the whole setup braises in the oven until the cabbage is super tender and the sauce has been reduced to a velvety smooth gravy.

The dish is perfectly wonderful as is, but I’ve found that a sauce made of fresh cilantro and lime juice is nice to drizzle over it too. Its acidity cuts through the rich peanut sauce and helps bring forward the fruitiness of the Scotch bonnet. The sauce is not essential, but my cilantro-hating partner loved it when he tasted it and found that it completed the dish perfectly. If that’s not a ringing endorsement for his new favorite cabbage dish, I don’t know what is.

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