Entree: Guinea – Mafé (West African peanut stew of braised meat and vegetables in a savory ground-peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) peanut oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1/3 cup (75 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 g) natural unsweetened peanut butter
- 3 cups (720 ml) beef stock
- 1 lb (450 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, about 6 oz (170 g), sliced
- 1 red bell pepper, about 6 oz (170 g), chopped
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. Heat 1 tbsp peanut oil in a large heavy pot over medium-high heat. Season the beef lightly with salt and brown in batches until well seared on all sides, about 4–5 minutes per batch; transfer browned beef to a plate.
2. Add remaining 2 tbsp peanut oil to the pot. Reduce heat to medium, add the sliced onion and sauté until soft and beginning to caramelize, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 2–3 minutes to remove raw acidity. Add diced tomatoes and smoked paprika, stirring to combine.
4. Whisk the peanut butter into the beef stock until smooth. Pour the peanut-stock mixture into the pot, scrape up any browned bits, then return the seared beef and add the bay leaf. Bring to a gentle simmer.
5. Cover and simmer over low heat until the beef is tender, about 45–60 minutes. Check occasionally and add a splash of stock or water if the sauce becomes too thick.
6. Add the sweet potatoes, carrots, and chopped red bell pepper to the pot. Simmer, uncovered, until vegetables are tender, about 20–25 minutes. If using, add the scotch bonnet early in this step for even heat distribution.
7. Taste and adjust seasoning with salt, pepper, and lime juice. Remove bay leaf. Stir in chopped cilantro just before serving.
8. Serve mafé hot over steamed white rice or with your preferred starch.