Entree: Mali – Mafé (Peanut stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes  
- 2 tbsp (30 ml) vegetable oil or peanut oil  
- 1 large onion, chopped (about 8 oz / 225 g)  
- 3 cloves garlic, minced (about 0.3 oz / 8 g)  
- 1 tbsp (15 g) fresh ginger, grated  
- 2 tbsp (30 ml) tomato paste  
- 14 oz (400 g) canned diced tomatoes (or 2 medium fresh tomatoes, chopped, about 10 oz / 285 g)  
- 1 cup (240 g) natural unsweetened peanut butter (smooth or slightly coarse)  
- 4 cups (960 ml) beef or chicken stock, plus extra if needed  
- 2 medium carrots, sliced (about 8 oz / 225 g)  
- 1 medium sweet potato, peeled and cut into 1-inch cubes (about 12 oz / 340 g)  
- 1 bay leaf  
- 1 tsp (5 g) smoked paprika (or ground red pepper), plus pinch of cayenne to taste  
- 1 tsp (5 g) salt, or to taste  
- 1/2 tsp (1 g) freshly ground black pepper  
- 2 cups (60 g) chopped leafy greens (spinach, collards or kale) — optional  
- 1 tbsp (15 ml) lime or lemon juice (optional, to brighten)  
- Cooked white rice, millet, or fufu (for serving)

Instructions

1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef cubes lightly with salt and brown in batches until well caramelized on all sides, about 4–6 minutes per batch; remove browned beef and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and beginning to brown, about 5–7 minutes. Stir in the garlic and grated ginger and cook 1 minute until fragrant.
3. Add the tomato paste and cook, stirring, 2 minutes to deepen the flavor. Stir in the canned tomatoes (or fresh tomatoes), smoked paprika and cayenne; cook 2–3 minutes.
4. Return the browned beef to the pot. Stir in the peanut butter and pour in the stock, whisking to incorporate the peanut butter into a smooth sauce. Add the bay leaf, carrots and sweet potato.
5. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 45–60 minutes until beef is tender and vegetables are cooked through; stir occasionally and add additional stock or water if the stew becomes too thick.
6. Stir in the chopped greens during the last 5–10 minutes of cooking until wilted. Remove the bay leaf, taste and adjust seasoning with salt, pepper and lime or lemon juice if using.
7. Serve mafé hot over steamed rice, millet or with fufu, and offer additional chopped peanuts or chili on the side if desired.