Entree: Central African Republic – Northern Culinary Region – Mafé (Hearty West-Central African peanut stew with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, chopped (about 300 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 large tomato, chopped (about 150 g)
- 2 tbsp (33 g) tomato paste
- 1/2 cup (120 g) smooth unsweetened peanut butter
- 3 cups (720 ml) beef or chicken stock
- 2 medium sweet potatoes, peeled and cubed (about 1 lb / 450 g)
- 2 carrots, sliced (about 150 g)
- 1 red bell pepper, chopped (about 150 g)
- 1 small hot chili, whole or chopped (optional) (about 10 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional, to brighten)
- 2 tbsp (8 g) chopped cilantro for garnish
- Cooked white rice for serving, about 4 cups cooked (about 800 g)

Instructions

1. Pat the beef dry and season with a little salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches until deeply browned on all sides, 5–7 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the chopped onions to the pot and cook until softened and beginning to brown, 8–10 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the chopped tomato and 2 tbsp (33 g) tomato paste; cook 2–3 minutes to meld flavors. Return the browned beef to the pot.
4. In a bowl, thin the peanut butter with 1 cup (240 ml) of the stock until smooth. Pour the thinned peanut butter and remaining stock (about 480 ml) into the pot with the beef. Add cumin, smoked paprika, and the whole or chopped chili if using.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 45 minutes to 1 hour, stirring occasionally, until the beef begins to become tender.
6. Add the sweet potatoes, carrots, and red bell pepper to the pot. Continue simmering, partially covered, 20–30 minutes more until the vegetables and beef are tender and the sauce has thickened. Add more stock or water if the stew becomes too thick.
7. Taste and adjust seasoning with salt, pepper, and 1 tbsp (15 ml) lemon or lime juice if using to brighten the flavors.
8. Serve the mafé hot over cooked white rice and garnish with chopped cilantro.