Vegetable Maafé

cooking.nytimes.com

Sarah Vick

1 tablespoon vegetable oil

1 small red onion, chopped

4 garlic cloves, chopped

1 (1-inch) piece fresh ginger, scrubbed and grated

1 tablespoon tomato paste

1 (14.5-ounce) can whole peeled tomatoes

1 red Scotch bonnet

Salt

2 medium green plantains, peeled and cut into 1-inch pieces (see Tip)

½ medium butternut squash (about 1 pound), peeled and cut into 1-inch pieces (see Tip)

2 medium carrots, scrubbed and cut into 1-inch pieces (see Tip)

4 cups vegetable stock or water

½ cup creamy, unsalted peanut butter

2 tablespoon tamarind purée (optional)

2 teaspoons ground dawadawa (see Tip) or 1 tablespoon fish sauce (optional)

4 cups hearty greens, such as mature spinach, turnip greens, collards or kale, chopped with stems

Steamed rice, fonio or millet, for serving

1 lime, sliced, for squeezing

Directions at cooking.nytimes.com

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