Mafe Recipes

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SENEGALESE MAFE



Senegalese Mafe image

Provided by Food Network

Categories     main-dish

Time 1h40m

Number Of Ingredients 14

1 (3 pound) chicken cut into pieces
1/2 cup peanut oil
1 large Spanish onion, diced
2 plum tomatoes, peeled and chopped
4 cups chicken stock
2 tablespoons tomato paste
Salt and white pepper
3/4 cup natural peanut butter
1 small head green cabbage, chopped into 1-inch pieces
2 large sweet potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and chopped into large dice
4 turnips, peeled and chopped into large dice
1/2 teaspoon cayenne pepper
Chopped roasted peanuts, for garnish

Steps:

  • Season chicken and brown in oil in a large heavy pot. Add onions and tomatoes. In separate pot heat chicken stock and whisk in tomato paste. Thin peanut butter slightly with hot liquid and add all liquids to pot with chicken. Reduce heat and simmer 30 minutes. Add vegetables and cook until chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne and ground white pepper. Garnish with peanuts.

MAFé



Mafé image

A traditional dish of the Wolof people of Senegal and Gambia.

Provided by Babatunde

Categories     Meat Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

several spoonfuls of cooking oil, to sauté meat and onions
2 lbs lamb or mutton (chicken or beef can also be used)
2 onions, finely chopped
3 tbsp tomato paste or twice as much tomato sauce
3 tomatoes, peeled if desired, cut into sections (or canned tomatoes)
salt (to taste)
black pepper
cayenne pepper or red pepper
1 chile pepper (optional)
1 lb vegetables: cabbage, carrot, sweet cassava tuber, eggplant (aubergine), potato, squash, sweet potato, or turnip
1 Maggi® cube or Maggi® sauce (optional)
1 cup peanut butter (natural, unsweetened) or homemade peanut butter made from two cups of peanuts
1 cup water, or beef broth or beef stock

Steps:

  • If you are using peanuts: Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Crush peanuts with a potato-masher or with a mortar and pestle.
  • Heat enough oil for pan frying in a large cooking pot or dutch oven. Sauté the meat and onions over high heat. Reduce heat and simmer for a few minutes.
  • Add all remaining ingredients except the peanut butter and water. Simmer until all ingredients are tender (maybe 30 minutes). Add water if it becomes completely dry.
  • Reduce heat. Add the peanut butter. Stir. Add water or beef broth as needed to make a smooth sauce.

Nutrition Facts :

CHICKEN MAFE



Chicken Mafe image

This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.

Provided by Francis Lam

Categories     soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

12 cloves garlic
1 1-inch piece of ginger, peeled
Kosher salt and black pepper
Crushed red-pepper flakes
2 pounds bone-in chicken, skin removed
6 tablespoons vegetable oil
1 medium onion, diced
3 tablespoons fish sauce
6 ounces tomato paste
1 cup creamy unsweetened peanut butter
1/2 pound green cabbage, cut into 2-inch wedges
3 medium carrots, peeled, cut in 2-inch lengths
1 medium sweet potato
12 ounces waxy potatoes, like Yukon Gold
Scotch Bonnet chile slices, to taste (optional)
White rice, cooked, for serving

Steps:

  • Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
  • Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
  • Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 33 grams, Carbohydrate 80 grams, Fat 45 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 1392 milligrams, Sugar 12 grams, TransFat 0 grams

MAAFé



Maafé image

Maafé is a traditional West African recipe that consists of a beef stew cooked in peanut butter and tomatoes.

Provided by Betty Davies

Categories     Plat Principal

Time 1h30m

Number Of Ingredients 10

2 lb lamb meat ((or beef stew), cut into 1-inch/2,5 cm dice)
1 onion (, finely chopped)
½ cup creamy peanut butter
5 tablespoons tomato paste
4 carrots (, peeled and cut into 1-inch/2,5 cm pieces)
3 sprigs fresh thyme
2 bay leaves
2 tablespoons peanut oil
Salt
Black pepper

Steps:

  • Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent.
  • Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
  • In a small bowl, mix the peanut butter with 1-½ cup (400 ml) of cold water and pour it over the meat.
  • Dilute the tomato paste with 2 cups (500 ml) of hot water, and pour over the stew. Stir well.
  • Add the remaining ingredients and lower the heat. Cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender.
  • Remove the thyme sprigs and bay leaves. Serve hot over white rice.

MAFE (SENEGALESE BEEF STEW)



Mafe (Senegalese Beef Stew) image

This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use can be varied to suit your palate.

Provided by Chef Kate

Categories     Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup peanut butter
2 cups stock (your choice, preferably unsalted)
2 tablespoons canola oil
1 cup chopped onion
4 garlic cloves, minced
1 cup green bell pepper, peeled, seeded and chopped
1 cayenne pepper, seeded and chopped (or other or more)
1 cup carrot, peeled and chopped
2 lbs beef stew meat, trimmed and cut into 1 and 1/2-inch cubes
salt and pepper
2 cups tomatoes, peeled and diced (or one 14 and 1/2 oz. can diced tomatoes with liquid)
1 sprig thyme
1 bay leaf

Steps:

  • Whisk together peanut butter and stock and reserve.
  • Season the meat with salt and pepper.
  • Heat the oil in a large saucepan over medium heat.
  • Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
  • Remove meat and keep warm.
  • Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
  • Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
  • Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
  • Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
  • Taste for seasoning.
  • Remove the thyme sprig and the bay leaf and discard.
  • Serve hot over rice.

Nutrition Facts : Calories 399.4, Fat 22.5, SaturatedFat 5.6, Cholesterol 96.8, Sodium 239.5, Carbohydrate 13.1, Fiber 3.5, Sugar 6.3, Protein 39.6

MAFE (PEANUT BUTTER STEW)



Mafe (Peanut Butter Stew) image

Mafe is a Senegalese classic. It is also an entrant into the peanut stew sweepstakes that could be held for dishes from all over the continent. Here the meat of choice is lamb, but mafe could also be prepared from beef or chicken. Traditionally the stew is served with white rice.

Provided by Food Network

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 11

2 tablespoons peanut oil
1 large onion, minced
2 pounds lamb stew meat, cut into 1 1/2-inch pieces
1/2 cup creamy peanut butter
1 1/2 cups cold water
1/3 cup tomato paste
2 cups hot water
4 large carrots, scraped and cut into 1-inch pieces
3 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste

Steps:

  • Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
  • In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.

VEGETARIAN MAFE (AFRICAN STEW)



Vegetarian Mafe (African Stew) image

Make and share this Vegetarian Mafe (African Stew) recipe from Food.com.

Provided by Outta Here

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons peanut oil (or Canola)
2 large onions, peeled and chopped
1 small butternut squash, peeled and cubed into 1/2 inch pieces
4 small turnips, peeled and chopped
4 medium potatoes, peeled and quartered
2 large carrots, peeled and chopped
1/2 head cabbage, chopped
2 large tomatoes, seeded and chopped
1 bunch swiss chard, chopped
2 small jalapenos, seeded and chopped
2 cups tomato sauce
water, as needed
3/4 cup peanut butter (creamy or chunky)

Steps:

  • Heat oil in Dutch oven or heavy soup pot over medium-high heat.
  • Add the onions and cook until beginning to brown.
  • Add vegetables one at a time, sauteing each one for a minute or two before adding the next.
  • Stir in tomato sauce and about one cup of water (depending on thickness of stew you desire). Reduce heat & simmer until all the vegetables are tender (15-30 minutes).
  • Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes.
  • Serve over cooked, hot rice (optional).

MAFE



MAFE image

Categories     Soup/Stew     Beef     Simmer

Yield 6 bowls

Number Of Ingredients 10

Oil -- 2 tablespoons
Stewing beef, cut into cubes -- 2 pounds
Onion, minced -- 1
Garlic, minced -- 3-6 cloves
Ginger (optional), minced -- 1 tablespoon
Tomato paste -- 2 tablespoons
Tomatoes, peeled, seeded and chopped -- 2 cups
Water or stock -- 1-2 cups
Natural, unsalted peanut butter -- 1 cup
Salt and pepper -- to taste

Steps:

  • Heat the oil in a large pot over medium-high flame. Add the beef and sauté until lightly browned on all sides, 5-6 minutes. Remove to a bowl and set aside. Add the onion to the oil in the pot and sauté until translucent, 3-4 minutes. Stir in the garlic and ginger and sauté another 1-2 minutes. Return the beef to the pot, stir in the tomato paste and cook for about 1 minute. Stir in the chopped tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 8-10 minutes to reduce the volume of the tomatoes somewhat. Add enough water or stock to loosen the dish to a stewlike consistency. Simmer for another 10 minutes. Stir in the peanut butter, salt and pepper and simmer for another 40 minutes, or until the beef is tender and oil rises to the surface of the dish. Add water as necessary to keep the dish stewlike. Adjust seasoning and serve over rice or couscous.

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