Mafé - Senegalese Peanut Stew

Senegal's beloved national dish of tender beef or lamb simmered in a rich, savory peanut sauce with vegetables, a West African comfort food staple. 💡 Use natural peanut butter with no added sugar or oil for authentic flavor. The sauce should be savory and slightly sweet from the peanuts, not sugary.

Ingredients

• •1000 g Chicken thigh
• •150 g Peanut Butter
• •400 g Tomato
• •2 piece Onion
• •200 g Carrot
• •500 ml Chicken Broth
• •1 piece Chili Pepper

Instructions

1. 1

   Cut 800g beef chuck or lamb shoulder into 5cm cubes. Season with salt and pepper.

2. 2

   Heat 3 tablespoons peanut oil in a large pot. Brown meat in batches until deeply golden, about 4 minutes per batch.

3. 3

   Add 2 large chopped onions to the pot. Cook for 10 minutes until softened and starting to caramelize.

4. 4

   Add 4 minced garlic cloves, 1 tablespoon grated ginger, and 2 chopped habanero peppers (seeded for less heat). Cook 2 minutes.

5. 5

   Stir in 200g natural peanut butter (unsweetened), mixing well to coat the meat and onions.

6. 6

   Add 400g canned crushed tomatoes and 1 tablespoon tomato paste. Stir until combined with the peanut butter.

7. 7

   Pour in 500ml beef stock. Add 2 bay leaves, 1 teaspoon thyme, and season with salt. Bring to a boil.

8. 8

   Reduce heat to low, cover, and simmer for 1 hour until the meat is becoming tender.

9. 9

   Add vegetables: 2 large carrots (chunked), 2 potatoes (cubed), and 200g cabbage (wedged). Add more stock if needed.

10. 10

    Continue simmering for 30-40 more minutes until vegetables are tender and the sauce has thickened.

11. 11

    The sauce should be rich and coat the back of a spoon. Adjust consistency with stock or simmer to reduce.

12. 12

    Serve in deep bowls over steamed white rice or with crusty bread. The peanut sauce should soak into the rice perfectly.

Nutritional values

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