Name: Smoky Mantindjan Tartlets
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: West African
Ingredients: 1 large eggplant, cut into 1-inch cubes; 200 g fresh okra, trimmed and cut into 1-inch pieces; 400 g ripe tomatoes, chopped (or one 400 g can diced tomatoes); 1 red bell pepper, diced; 1-2 Scotch bonnet or habanero peppers, minced (adjust for heat); 1 medium onion, finely chopped; 3 cloves garlic, minced; 120 g natural peanut butter (no added sugar); 2 tablespoons tomato paste; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 500 ml vegetable or chicken stock; 2 tablespoons vegetable oil; Salt and black pepper to taste; 1 sheet (about 250 g) all-butter puff pastry, thawed; 2 tablespoons fresh parsley or cilantro, chopped (for garnish); Optional: 1 teaspoon smoked salt for extra smokiness

Description

A grandmother-style West African vegetable stew of eggplant, okra, tomatoes, and peppers simmered in a rich peanut-tomato base becomes individual savory tarts with a crisp puff pastry crust. The modern twist is a quick sous vide step for the vegetables to lock in vibrant flavors and textures before assembly. Key flavors include earthy peanuts, smoky heat, and fresh herbs. Special for its elegant handheld presentation honoring the comforting one-pot original. Approximate cook time: 45 minutes.

Cultural Background

Mantindjan draws from traditional West African okra and eggplant stews common in countries like Sierra Leone, Ivory Coast, and Senegal, where these vegetables are staples in one-pot family meals. It incorporates elements of Maafé (or Maafe), the iconic Senegalese and Malian peanut stew that blends tomatoes, peanuts, and spices into a hearty sauce enjoyed across generations for everyday comfort and celebrations. These dishes reflect grandmother-style home cooking passed down through oral traditions, emphasizing fresh local produce and communal simmering. The sous vide technique is the modern elevation while preserving the soulful, smoky peanut essence of the original.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 45 minutes
TOTAL TIME: 65 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

1 large eggplant, cut into 1-inch cubes
200 g fresh okra, trimmed and cut into 1-inch pieces
400 g ripe tomatoes, chopped (or one 400 g can diced tomatoes)
1 red bell pepper, diced
1-2 Scotch bonnet or habanero peppers, minced (adjust for heat)
1 medium onion, finely chopped
3 cloves garlic, minced
120 g natural peanut butter (no added sugar)
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
500 ml vegetable or chicken stock
2 tablespoons vegetable oil
Salt and black pepper to taste
1 sheet (about 250 g) all-butter puff pastry, thawed
2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Optional: 1 teaspoon smoked salt for extra smokiness

Instructions

Preheat a sous vide water bath to 83°C (181°F). Place the cubed eggplant and okra pieces in a vacuum-seal bag or heavy-duty zip-top bag with 1 tablespoon oil, a pinch of salt, and the smoked paprika; remove air and seal. Submerge and cook for 25 minutes to tenderize while preserving vibrant color and texture.
Meanwhile, heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Sauté the onion and garlic for 4-5 minutes until softened and fragrant. Add the bell pepper, minced chili, tomato paste, and cumin; cook for 2 minutes until the paste darkens slightly.
Stir in the chopped tomatoes (or canned) and stock; bring to a simmer. Whisk in the peanut butter until fully incorporated and the sauce thickens, about 5 minutes. Season with salt and pepper.
Remove the vegetables from the sous vide bag and add them to the simmering peanut-tomato sauce. Simmer gently for 10 minutes to meld flavors, stirring occasionally; the stew should be thick but spoonable. Stir in fresh herbs off heat.
Preheat oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to about 3 mm thick. Cut into six 10 cm circles or squares and press into a greased 6-cup muffin tin or tartlet molds, pricking the bases with a fork. Blind bake with parchment and weights for 10 minutes, then remove weights and bake 5 more minutes until lightly golden.
Spoon the warm Mantindjan filling generously into each pre-baked pastry shell. Return to the oven for 8-10 minutes until the pastry is deep golden and crisp and the filling is bubbling at the edges.
Cool tartlets for 5 minutes in the tin, then carefully remove. Garnish each with a sprinkle of chopped fresh herbs and a light dusting of smoked paprika if desired. Serve warm or at room temperature.

Tips

- Use Japanese or Chinese eggplant varieties for less bitterness and quicker cooking if available.
- Avoid overfilling the pastry shells to prevent sogginess; the sous vide step keeps vegetables firm so they hold up well in the tart.
- Substitute almond butter or sunflower seed butter for a nut-free version while maintaining creaminess.

Nutrition

Calories: 380
Protein: 10 g
Carbs: 32 g
Fat: 24 g