Mafe (Senegalese Beef Stew)

READY IN: 1hr 25mins
awalde
Recipe by Chef Kate

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.

Top Review by l'ecole

For many years I have been making a groundnut chicken stew that a friend brought back from Niger, where he served in the Peace Corps (http://www.food.com/recipe/peanut-chicken-from-niger-390062). I thought it might be fun to try another groundnut stew, this time with beef, and from Senegal rather than Niger. I used only 1-1/2 pounds of beef, and substituted two serrano peppers -- with seeds/ribs -- to get the right amount of heat for us (quite spicy but not "blow the top of your head off hot"). This version was delicious: not as tomato-y as the one I'd been making, but with more veggies, which was a nice variation on the theme. I served it over brown rice with a spinach salad on the side. Will certainly make it again!

Ingredients Nutrition

Directions

  1. Whisk together peanut butter and stock and reserve.
  2. Season the meat with salt and pepper.
  3. Heat the oil in a large saucepan over medium heat.
  4. Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
  5. Remove meat and keep warm.
  6. Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
  7. Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
  8. Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
  9. 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.
  10. Taste for seasoning.
  11. Remove the thyme sprig and the bay leaf and discard.
  12. Serve hot over rice.

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