Entree: Senegal – Northern Senegal – Mafe (West African peanut and tomato stew with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, roughly chopped
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium sweet potato, about 10 oz (280 g), peeled and cubed
- 14 oz (400 g) canned diced tomatoes
- 3 tbsp (45 g) tomato paste
- 1/2 cup (120 g) natural creamy peanut butter
- 3 cups (720 ml) beef stock
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cayenne or chili powder
- 2 bay leaves
- Salt to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked white rice or millet for serving

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with salt and brown in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add a little more oil if needed, then sauté the onions until translucent, about 5 minutes. Add garlic and ginger and sauté 1 minute until fragrant.
3. Stir in the tomato paste and cook 2 minutes to deepen flavor. Add the diced tomatoes, smoked paprika, and cayenne; cook 2–3 minutes to combine.
4. Return the beef to the pot along with the carrots and sweet potato. Pour in the beef stock and add the bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the beef is tender, about 45–60 minutes.
5. Whisk the peanut butter with a ladle of hot cooking liquid until smooth, then stir into the stew to thicken. Simmer uncovered 10–15 minutes, stirring occasionally, until the sauce is glossy and vegetables are cooked through.
6. Taste and adjust seasoning with salt and lemon juice to brighten. Remove bay leaves.
7. Serve the mafe hot over rice or millet, garnished with chopped cilantro.