A twist on the Senegalese chicken mafé, this dish uses large, filling shreds of cabbage but no meat. The sauce is made from peanuts that have been freshly ground into butter, but you can substitute a lightly heaped cup of store-bought, unsweetened, no-additive peanut butter. Fish sauce is also added to give an authentic flavor, but if you’re vegetarian/vegan you can omit it or use a vegan substitute. Serve this dish with fonio—an ancient grain native to West Africa—if you can find it (it’s available online and at Whole Foods and Erewhon Market, among many places in LA), but I often serve it with rice as well . The cilantro sauce is optional, but its acidity cuts well through the rich peanut butter sauce, so don’t skip it if you have the time to make it.
https://www.latimes.com/recipe/cabbage-mafe-with-limey-cilantro-sauce Cabbage Mafé with Lime Cilantro Sauce recipe