Entree: Senegal – Senegalese Wolof Cuisine – Mafe (West African peanut-based stew with meat and vegetables served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 1/2 cup (120 ml) vegetable oil or peanut oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 g) smooth peanut butter (natural style)
- 4 cups (960 ml) beef stock or water
- 2 medium sweet potatoes, peeled and cubed, about 1 lb (450 g)
- 3 medium carrots, peeled and sliced, about 8 oz (225 g)
- 1 small eggplant, diced (optional), about 8 oz (225 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 bay leaves
- 1 beef bouillon cube (optional)
- Salt and freshly ground black pepper to taste
- 1 bunch fresh cilantro or parsley, chopped for garnish
- 4 cups (800 g) cooked white rice, to serve

Instructions

1. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches until well seared; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and cook until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and crushed tomatoes; cook 2–3 minutes to deepen the flavor. Return the beef to the pot and add the bay leaves and bouillon cube if using.
4. Pour in the beef stock and bring to a simmer. Cover, reduce heat to low, and braise for 45 minutes.
5. Stir the peanut butter into 1 cup of the hot cooking liquid to loosen it, then add back to the pot. Add the sweet potatoes, carrots, and eggplant if using. Add the chopped pepper if you want heat.
6. Simmer uncovered for 20–30 minutes more, until the vegetables and meat are tender and the sauce is thick and glossy. Adjust seasoning with salt and pepper.
7. Remove bay leaves. Ladle the mafé over steaming white rice and sprinkle chopped cilantro or parsley on top. Serve hot.