Mafé - Senegalese Peanut Stew

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

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

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

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

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

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

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

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

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

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

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