Mafe recipe

A Senegalese stew where pure roasted peanut paste is thinned, simmered for over an hour until its oil rises, and spooned over white rice.

1 hour and 40 minuteseasy12 ingredients

Ingredients

• 300 g peanut paste
• 1000 g beef
• 2 onions
• 4 clove garlic
• 150 g tomato paste
• 400 g cassava
• 300 g sweet potato
• 3 carrots
• 1 scotch bonnet chili
• 500 g white rice
• 3 tbsp oil
• 2 tsp salt

How to make Mafe

1. Cut 1 kg of beef shank or chuck into large chunks and brown them in 3 tbsp oil for 7 minutes with 2 sliced onions and 4 crushed garlic cloves.
2. Add 150 g tomato paste and fry it 5 minutes, stirring, until it darkens and loses its raw edge.
3. Whisk 150 g of pure roasted peanut paste (not sweetened peanut butter) with 300 ml warm water until completely smooth, then stir it into the pot.
4. Pour in 1.5 L water, drop in 1 whole unpierced scotch bonnet and 2 tsp salt, and simmer uncovered 45 minutes, stirring often so the peanut does not catch.
5. Add 400 g cassava chunks, 300 g sweet potato and 3 carrots, and simmer 25 minutes more.
6. Keep going until a film of peanut oil floats on the surface, around 1 h 15 total. That film is how you know the sauce is cooked.
7. Cook 500 g white rice separately while the sauce finishes.
8. Lift out the chili, check the salt, and serve the meat and sauce over the rice.

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