Tempeh Mafe

Ingredients （yields : 4 servings)

• 2 tbsp olive oil

• 1 onion, minced

• 3 cloves garlic, minced

• 300 g tomatoes, crushed

• 3 tbsp tomato paste

• 1 tsp ground ginger

• 1 tsp ground cumin

• ½ tsp cayenne pepper

• ½ tsp ground black pepper

• ¾ tsp salt, plus more to taste

• 500 ml vegetable broth

• 300 g carrot, sliced into rounds

• 300 g tempeh, sliced

• 6 tbsp peanut butter

• 1 sprig of fresh parsley, finely chopped

Realisation

1. Heat the oil in a Dutch oven;

2. Add the onion, then sauté until it turns translucent, about 5 minutes;

3. Add the garlic, then sauté until it releases its fragrance, about 1 minute;

4. Add the tomatoes and tomato paste, then cook until the tomatoes reduce slightly, about 5 minutes;

5. Add the ginger, cumin, cayenne pepper, ground black pepper and ¾ tsp of salt, then mix well;

6. Add the broth, carrots, and tempeh, then cover and simmer for 20 minutes;

7. Add the peanut butter and mix well to incorporate, then simmer for another 10 minutes, or until the sauce becomes creamy and the tempeh is well-coated with the sauce;

8. Taste and adjust the seasoning;

9. Garnish with chopped parsley;

10. Serve and enjoy!