- 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.
- 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.
MAFE (SENEGALESE BEEF STEW)
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
Yield 6 serving(s)
Number Of Ingredients 13
- 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
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Top Asked Questions
What is Mafe in Senegal?The French influence is felt in Senegalese cooking, and along with the local produce, the use of peanuts adds a unique diversity to Senegal’s cuisine. Mafé (also spelled mafe , maffé , maffe, or maafe) is an example of this wonderful amalgamation.
What to serve at a Senegalese Mafe?For a truly authentic mafe experience, ask your guests to take a seat on the floor and serve the stew and rice without plates and utensils, as is tradition. My recipe for Senegalese lamb stew includes butternut squash, garlic, tomato paste, cabbage, and mixed roots and tubers like potatoes, turnips, yuca, and cassava.
What are the best recipes to cook in Senegal?Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee) #eattheworld Culinary Adventures with Camilla: The Kitchen Elves’ Senegalese-Style Gumbo Pandemonium Noshery: Poulet Yessa – Senegalese Chicken CulturEatz: Senegalese Mango Chocolate Pound Cake A Day in the Life on the Farm: Maafe Making Miracles: Senegalese Poulet Yassa.
What is the traditional food of Senegal?Mafé, Senegalese Peanut Stew. Mafé, is a Senegalese Peanut stew that is found all over West Africa and Sub Saharan Africa and is one of the many variations of the Groundnut/Peanut Stew of West Africa. Believed to be the traditional food of the Wolof and Bambara people of Senegal and Mali, it is a stew with meat, root vegetables...