Entree: Mauritania – National Cuisine – Mafe (Peanut beef stew with vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil (peanut or canola)
- 2 large onions, thinly sliced (about 10–12 oz / 280–340 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, finely grated
- 3 tbsp (45 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes, with juices
- 1 cup (250 g) natural peanut butter (smooth or coarsely ground)
- 4 cups (960 ml) beef stock or water
- 2 medium sweet potatoes, peeled and cut into 1 in (2.5 cm) cubes (about 1 lb / 450 g)
- 2 medium carrots, peeled and sliced (about 8 oz / 225 g)
- 1 scotch bonnet or habanero pepper, left whole (pierced) or 1/2 tsp (1 g) crushed red pepper, to taste
- 1 Maggi or bouillon cube (optional)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- Salt, to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley, for garnish

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with salt and pepper and brown them in batches until well seared on all sides, about 6–8 minutes per batch; transfer browned beef to a plate and set aside.
2. Reduce heat to medium. In the same pot, add the sliced onions and sauté until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and grated ginger and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and cook 2–3 minutes to deepen flavor. Add the diced tomatoes with their juices, smoked paprika, cumin, bay leaves, and the whole scotch bonnet (or crushed red pepper). Scrape up any browned bits from the pot.
4. Return the browned beef to the pot. Stir in the peanut butter until it is well incorporated, then pour in the beef stock (add the bouillon cube here if using). Bring to a gentle simmer, cover partially, and reduce heat to low.
5. Simmer the stew gently for 45 minutes, then add the sweet potatoes and carrots. Continue simmering, partially covered, until the beef and vegetables are tender and the sauce has thickened, another 30–45 minutes. Stir occasionally and adjust consistency with additional stock or water if needed.
6. Taste and adjust seasoning with salt and pepper. If the sauce needs balancing, a small splash (1 tsp / 5 ml) of lemon juice or a pinch of sugar can brighten the flavors.
7. Remove and discard the scotch bonnet if left whole and the bay leaves. Garnish with chopped cilantro or parsley and serve hot over steamed rice, millet, or couscous.