Entree: Mauritania – Northern Culinary Region – مافه ➤ Maffe (West African peanut-based meat stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) peanut oil
- 2 large (about 400 g) onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (125 g) smooth peanut butter
- 2 cups (480 ml) beef or chicken stock
- 1 medium (about 225 g) sweet potato, peeled and cut into 1-inch cubes
- 2 medium (about 140 g) carrots, sliced
- 1 small hot chili (scotch bonnet or similar), optional, sliced
- 1 bay leaf
- 1½ tsp (9 g) salt, adjust to taste
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat the peanut oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well-seared, about 4–5 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, stock, bay leaf, browned lamb, salt, and pepper. Bring to a simmer.
4. Add the sweet potato and carrots, cover partially, and simmer gently for 35–40 minutes, or until lamb and vegetables are tender.
5. Whisk the peanut butter with 2–3 ladles of the hot stew liquid to loosen, then stir the peanut mixture back into the pot. Simmer uncovered 5–10 minutes to thicken and meld flavors. Adjust seasoning with lemon juice, salt, and pepper.
6. Remove the bay leaf, garnish with chopped cilantro, and serve hot over steamed rice or millet.