Classic Mafé: Peanut Stew
Mafé is a hearty West African peanut stew, renowned for its rich, savory peanut sauce and tender meat and vegetables. It's a comforting dish enjoyed across many countries in the region, often served with rice.
Ingredients
- 1 kg beef or lamb cut into 2-inch pieces
- 3 tbsp vegetable oil
- 2 large onions chopped
- 4 cloves garlic minced
- 1 can (150g) tomato paste
- 250 g creamy peanut butter unsweetened
- 1 cup water or broth extra for thinning
- 4 cups water or beef broth
- 2 carrots peeled and chopped
- 2 potatoes peeled and cubed
- 1 bell pepper any color chopped
- 1 Scotch bonnet or habanero chili whole (optional do not break)
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
- 1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or lamb and brown on all sides. Remove meat and set aside.
- 2. Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- 4. Return the browned meat to the pot. Add 4 cups of water or broth, salt, and black pepper. If using a whole chili pepper, add it now. Bring to a simmer, then reduce heat, cover, and cook for 45 minutes to 1 hour, or until meat is tender.
- 5. In a separate bowl, whisk the peanut butter with 1 cup of water or broth until smooth.
- 6. Stir the peanut butter mixture into the stew. Add carrots, potatoes, and bell pepper. Continue to simmer, covered, for another 20-30 minutes, or until vegetables are tender and the sauce has thickened.
- 7. Taste and adjust seasoning if necessary. Remove the whole chili pepper before serving. Serve hot with rice or couscous.
Notes
For a vegetarian version, omit meat and use vegetable broth, adding extra root vegetables like sweet potatoes or pumpkin. Adjust chili pepper to your heat preference. Serve with white rice or couscous. If the sauce is too thick, add a little more water or broth until desired consistency is reached.