Senegalese Mafe (Peanut Stew)
A rich and hearty Senegalese peanut stew, known for its savory depth and comforting flavors. This traditional dish combines tender meat with a creamy tomato-peanut sauce and a medley of vegetables, perfect for a satisfying meal.
En original opskrift af Forkin
- Tid i alt
- 1 t. 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 1.027 kcal
Allergenoplysninger: kan indeholde mælk, nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 500 gbeef stew meat, cut into 1-inch cubes
- 2 spsk.peanut oil
- 1 stk.yellow onion, chopped
- 3 fedgarlic, minced
- 1 spsk.ginger, grated
- 3 spsk.tomato paste
- 400 gcanned crushed tomatoes
- 0,75 kopsmooth peanut butter
- 4 kopwater
- 1 stk.scotch bonnet pepper, whole, pierced(valgfrit)
- 1 stk.bay leaf
- 2 stk.carrot, peeled and cut into large chunks
- 2 stk.potato, peeled and cut into large chunks
- 1 stk.sweet potato, peeled and cut into large chunks
- 200 gcabbage, cut into large wedges
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
- 1 kopwhite rice, cooked, for serving
Udstyr
large pot · dutch oven · cutting board · knife · whisk
Fremgangsmåde
Trin for trin
- 1
Season the beef stew meat generously with salt and pepper.
Ca. 2 min.
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 1 min.
- 3
Sear the beef in batches until browned on all sides, then remove it from the pot and set aside.
Ca. 8 min.
Kokkens note: Do not overcrowd the pot; sear in batches to ensure good browning.
- 4
Add the yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
Ca. 6 min.
- 5
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
- 6
Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly.
Ca. 3 min.
Kokkens note: Cooking the tomato paste deepens its flavor.
- 7
Pour in the canned crushed tomatoes and water, then whisk in the smooth peanut butter until fully incorporated and smooth.
Ca. 3 min.
Kokkens note: Whisking vigorously will prevent lumps from the peanut butter.
- 8
Return the seared beef to the pot, along with the whole Scotch bonnet pepper (if using) and bay leaf.
Ca. 1 min.
Kokkens note: If you prefer less heat, you can omit the Scotch bonnet or remove it halfway through cooking.
- 9
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
Ca. 1 t.
Kokkens note: Ensure the heat is low enough to maintain a gentle simmer.
- 10
Add the carrots, potatoes, sweet potato, and cabbage wedges to the pot.
Ca. 2 min.
- 11
Continue to simmer, covered, for another 25-30 minutes, or until the vegetables are tender and the beef is very fork-tender.
Ca. 30 min.
Kokkens note: Check for tenderness by piercing the vegetables with a fork.
- 12
Remove the bay leaf and Scotch bonnet pepper before serving.
Ca. 1 min.
Kokkens note: Carefully remove the Scotch bonnet pepper to avoid breaking it and releasing too much heat.
- 13
Taste and adjust seasoning with additional salt and pepper if needed.
Ca. 1 min.
- 14
Serve the Mafe hot, accompanied by cooked white rice.
Pr. portion
Næringsindhold
- Kalorier
- 1.026,9kcal
- Protein
- 48,7g
- Kulhydrat
- 90,8g
- Fedt
- 54,9g
- Kostfibre
- 11,2g
- Sukker
- 17,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover Mafe in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave.