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.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,027 kcal
Allergen information: may contain milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsppeanut oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 3 tbsptomato paste
- 400 gcanned crushed tomatoes
- 0.75 cupsmooth peanut butter
- 4 cupwater
- 1 pcsscotch bonnet pepper, whole, pierced(optional)
- 1 pcsbay leaf
- 2 pcscarrot, peeled and cut into large chunks
- 2 pcspotato, peeled and cut into large chunks
- 1 pcssweet potato, peeled and cut into large chunks
- 200 gcabbage, cut into large wedges
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 cupwhite rice, cooked, for serving
Equipment
large pot · dutch oven · cutting board · knife · whisk
The method
Step by step
- 1
Season the beef stew meat generously with salt and pepper.
About 2 min
- 2
Heat the peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
- 3
Sear the beef in batches until browned on all sides, then remove it from the pot and set aside.
About 8 min
Cook’s 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.
About 6 min
- 5
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
About 1 min
Cook’s 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.
About 3 min
Cook’s 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.
About 3 min
Cook’s 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.
About 1 min
Cook’s 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.
About 1 hr
Cook’s 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.
About 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.
About 30 min
Cook’s note: Check for tenderness by piercing the vegetables with a fork.
- 12
Remove the bay leaf and Scotch bonnet pepper before serving.
About 1 min
Cook’s 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.
About 1 min
- 14
Serve the Mafe hot, accompanied by cooked white rice.
Per serving
Nutrition
- Calories
- 1,026.9kcal
- Protein
- 48.7g
- Carbs
- 90.8g
- Fat
- 54.9g
- Fibre
- 11.2g
- Sugar
- 17.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.
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