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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 55 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1027 kcal
Informacja o alergenach: może zawierać mleko, orzechy i orzeszki ziemne. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 500 gbeef stew meat, cut into 1-inch cubes
- 2 łyżkapeanut oil
- 1 szt.yellow onion, chopped
- 3 ząbekgarlic, minced
- 1 łyżkaginger, grated
- 3 łyżkatomato paste
- 400 gcanned crushed tomatoes
- 0,75 szklankasmooth peanut butter
- 4 szklankawater
- 1 szt.scotch bonnet pepper, whole, pierced(opcjonalnie)
- 1 szt.bay leaf
- 2 szt.carrot, peeled and cut into large chunks
- 2 szt.potato, peeled and cut into large chunks
- 1 szt.sweet potato, peeled and cut into large chunks
- 200 gcabbage, cut into large wedges
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
- 1 szklankawhite rice, cooked, for serving
Sprzęt
large pot · dutch oven · cutting board · knife · whisk
Sposób przygotowania
Krok po kroku
- 1
Season the beef stew meat generously with salt and pepper.
Około 2 min
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Około 1 min
- 3
Sear the beef in batches until browned on all sides, then remove it from the pot and set aside.
Około 8 min
Wskazówka kucharza: 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.
Około 6 min
- 5
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the garlic.
- 6
Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly.
Około 3 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 1 godz.
Wskazówka kucharza: Ensure the heat is low enough to maintain a gentle simmer.
- 10
Add the carrots, potatoes, sweet potato, and cabbage wedges to the pot.
Około 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.
Około 30 min
Wskazówka kucharza: Check for tenderness by piercing the vegetables with a fork.
- 12
Remove the bay leaf and Scotch bonnet pepper before serving.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
- 14
Serve the Mafe hot, accompanied by cooked white rice.
Na porcję
Wartości odżywcze
- Kalorie
- 1026,9kcal
- Białko
- 48,7g
- Węglowodany
- 90,8g
- Tłuszcz
- 54,9g
- Błonnik
- 11,2g
- Cukry
- 17,1g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.