Entree: Mauritania – Southern Culinary Region – مافيه ➤ Mafé (Hearty West African peanut and meat stew with vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) peanut oil or neutral vegetable oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 cup (250 ml) water
- 1/2 cup (125 g) smooth peanut butter (natural, unsweetened)
- 2 medium carrots, peeled and cut into 1/2-inch (1.3 cm) rounds
- 1 medium sweet potato, peeled and cubed, about 10 oz (280 g)
- 1 small red bell pepper, chopped
- 1-2 tsp (5-10 g) smoked paprika
- 1/2 tsp (2.5 g) ground cayenne or to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Cooked white rice, millet, or couscous for serving (no measurement required)

Instructions

1. Heat the peanut oil in a large heavy pot over medium-high heat until shimmering. Brown the beef in batches, about 3–4 minutes per side, then remove and set aside.
2. Reduce heat to medium. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute until aromatic.
3. Stir in the tomato paste and cook 1 minute. Add the diced tomatoes, beef stock, and water, scraping any browned bits from the bottom of the pot.
4. Return the browned beef to the pot. Stir in the peanut butter until fully incorporated, then add the carrots, sweet potato, red bell pepper, smoked paprika, cayenne, salt, and pepper.
5. Bring to a gentle simmer, cover partially, and cook over low heat for 45–60 minutes, or until the beef and vegetables are tender and the sauce has thickened. Stir occasionally and add a splash of water or stock if the stew becomes too thick.
6. Taste and adjust seasoning with salt, pepper, or a touch more peanut butter for richness. Garnish with chopped cilantro or parsley.
7. Serve hot over cooked rice, millet, or couscous.