Entree: Senegal – Casamance – Mafé (Peanut stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1½ inch (2.5–4 cm) cubes
- 3 tbsp (45 ml) peanut oil
- 2 large onions, chopped, approx. 10 oz (280 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) canned crushed tomatoes
- 1 cup (240 g) smooth natural peanut butter
- 3 cups (720 ml) beef stock
- 2 medium sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 1 lb (450 g)
- 2 carrots, sliced, approx. 6 oz (170 g)
- 1 whole scotch bonnet or habanero pepper (leave whole for mild heat or chop for more)
- 1 bouillon cube (Maggi or similar) or 1 tsp (5 g) bouillon powder, optional
- 1 bay leaf
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat 2 tbsp (30 ml) peanut oil in a large heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well caramelized; transfer browned pieces to a plate.
2. Reduce heat to medium, add the remaining 1 tbsp (15 ml) oil if needed and sauté the chopped onions until soft and translucent, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.
3. Stir in the crushed tomatoes, then return the browned beef to the pot. Whisk the peanut butter into 1 cup (240 ml) of the warm beef stock until smooth, then add that mixture and the remaining 2 cups (480 ml) stock to the pot. Add the bay leaf and bouillon cube if using.
4. Bring to a gentle simmer, cover partially, and cook over low heat for 40 minutes. Add the sweet potatoes, carrots, and the whole scotch bonnet pepper; continue to simmer until the meat and vegetables are tender, another 30–40 minutes. If the sauce becomes too thick, add a little hot water or stock.
5. Remove and discard the bay leaf and whole pepper if left whole. Stir in the lemon juice, adjust seasoning with salt and pepper, and simmer 2–3 minutes more to meld flavors.
6. Serve hot, garnished with chopped cilantro or parsley. Traditionally served over steamed white rice or millet to soak up the rich peanut sauce.