Mafé

Mafé (Senegalese Peanut Stew)

A rich, glossy West African stew of beef and vegetables simmered in a thick sauce of peanuts and tomato, traditionally ladled over plain white rice.

Prep

20 min

Cook

110 min

Total

130 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) beef chuck or shank, cut into 4 cm (1½ in) cubes
• •15 ml (1 tbsp) vegetable oil, or peanut oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •2 tbsp tomato paste
• •400 g (14 oz) canned chopped tomatoes, or 4 fresh tomatoes, grated
• •200 g (7 oz (¾ cup)) natural peanut butter, smooth, unsweetened, no added sugar or palm oil
• •1 L (4 cups) hot water or beef stock
• •2 medium sweet potatoes, peeled and cut into 3 cm (1¼ in) chunks
• •1 medium carrot, cut into thick rounds
• •1 small green cabbage, cut into 4 cm (1½ in) wedges
• •1 small Scotch bonnet or habanero, whole, pierced once; remove for mild heat
• •5 g (1 tsp) salt, or to taste
• •2 g (½ tsp) black pepper, freshly ground
• •2 g (½ tsp) dried thyme, optional but traditional
• •1 bay leaf bay leaf
• •400 g (2 cups) long-grain white rice, to serve

Steps

1. 1 Pat the beef dry. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, turning once, until deep golden on two sides, about 2 to 3 minutes per batch. Transfer to a plate.
2. 2 Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and ginger and cook 1 minute more.
3. 3 Stir in the tomato paste and cook, pressing it against the pot, until it darkens to a brick-red color, about 2 minutes. Add the canned tomatoes, season with salt, pepper and thyme, and simmer until thickened, about 5 minutes.
4. 4 Return the beef and any juices to the pot. Add the bay leaf and just enough hot water or stock to barely cover the meat (about 750 ml / 3 cups). Bring to a boil, reduce the heat to low, cover and simmer gently until the beef is nearly tender, 60 to 75 minutes. The chuck should reach at least 85°C (185°F) internal temperature and yield easily to a fork.
5. 5 Meanwhile, whisk the peanut butter with 250 ml (1 cup) of the hot cooking liquid in a small bowl until completely smooth, then stir this mixture back into the stew.
6. 6 Add the sweet potatoes, carrots, cabbage and whole Scotch bonnet. If the sauce is too thick, add a little more hot water; the final sauce should coat the back of a spoon but still flow. Cover and simmer another 20 to 25 minutes, until the vegetables are tender and the sauce is rich and glossy.
7. 7 Remove the bay leaf and the whole chile (or leave it in for more heat). Taste and adjust the salt.
8. 8 Rinse the rice under cold water until the water runs clear. Cook in salted water using your usual method (about 12 to 15 minutes for long-grain), or steam, until tender. Fluff and keep covered.
9. 9 Ladle the mafé generously over the rice, making sure each bowl gets meat, vegetables and plenty of the thick peanut-tomato sauce.