from: Western Africa | cooking method: boiling-simmering
Mafé (or Mafe, Maffé, Maffe, or Maafe), a traditional dish of the Wolof people of Senegal and Gambia, is one of the many variations of the African Groundnut Stew. It is often made with lamb or mutton (as is presented here); it can also be made with fowl, fish (fresh or dried) or in a vegetarian version. The basic Mafé recipe calls for: meat; onion; oil; tomato paste; peanut (or peanut butter); a vegetable or two, chile pepper, salt, black pepper, and water.
What you need
- several spoonfuls of cooking oil, to sauté meat and onions
- one or two pounds of lamb or mutton (chicken or beef can also be used)
- one or two onions, finely chopped
- two tablespoons tomato paste or a can of tomato sauce
- two to four tomatoes, peeled if desired, cut into sections
- salt and black pepper (to taste)
- one hot chile pepper, or ground red pepper to taste (optional)
- one or more chopped vegetables: cabbage; carrot; sweet cassava tuber; eggplant (aubergine); potato; squash; sweet potato; turnip
- Maggi® cube or Maggi® sauce (optional)
- one cup peanut butter (natural, unsweetened) or homemade peanut butter made from two cups of peanuts
- one or two cups water, or beef broth or stock
What you do
- If you are using peanuts:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Crush peanuts with a potato-masher or with a mortar and pestle.
- Heat oil in a large cooking pot or dutch oven. Sauté the meat and onions over high heat. Reduce heat and simmer for a few minutes.
- Add all remaining ingredients except the peanut butter and water. Simmer until all ingredients are tender (maybe thirty minutes). Add water if it becomes completely dry.
- Reduce heat. Add the peanut butter. Stir. Add water or beef broth as needed to make a smooth sauce.
- Serve over Rice.
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