beef broth or beef stock • black pepper • cabbage • carrot • cassava tuber • cayenne pepper or red pepper • chile pepper • eggplant • lamb or mutton • Maggi® sauce or Maggi® cube • oil • onion • peanut butter • potato • salt • squash • sweet potato • tomato • tomato paste or tomato sauce • turnip • Western Africa • Gambia • Senegal
Mafé
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.
Mafé Recipe
A traditional dish of the Wolof people of Senegal and Gambia.
Ingredients
several spoonfuls of cooking oil, to sauté meat and onions
2 lbs lamb or mutton (chicken or beef can also be used)
2 onions, finely chopped
3 tbsp tomato paste or twice as much tomato sauce
3 tomatoes, peeled if desired, cut into sections (or canned tomatoes)
salt (to taste)
black pepper
cayenne pepper or red pepper
1 chile pepper (optional)
1 lb vegetables: cabbage, carrot, sweet cassava tuber, eggplant (aubergine), potato, squash, sweet potato, or turnip
1 Maggi® cube or Maggi® sauce (optional)
1 cup peanut butter (natural, unsweetened) or homemade peanut butter made from two cups of peanuts
1 cup water, or beef broth or beef stock
Instructions
1
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.
2
Heat enough oil for pan frying in a large cooking pot or dutch oven. Sauté the meat and onions over high heat. Reduce heat and simmer for a few minutes.
3
Add all remaining ingredients except the peanut butter and water. Simmer until all ingredients are tender (maybe 30 minutes). Add water if it becomes completely dry.
4
Reduce heat. Add the peanut butter. Stir. Add water or beef broth as needed to make a smooth sauce.
Ingredients
several spoonfuls of cooking oil, to sauté meat and onions
2 lbs lamb or mutton (chicken or beef can also be used)
2 onions, finely chopped
3 tbsp tomato paste or twice as much tomato sauce
3 tomatoes, peeled if desired, cut into sections (or canned tomatoes)
salt (to taste)
black pepper
cayenne pepper or red pepper
1 chile pepper (optional)
1 lb vegetables: cabbage, carrot, sweet cassava tuber, eggplant (aubergine), potato, squash, sweet potato, or turnip
1 Maggi® cube or Maggi® sauce (optional)
1 cup peanut butter (natural, unsweetened) or homemade peanut butter made from two cups of peanuts
1 cup water, or beef broth or beef stock
Directions
1
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.
2
Heat enough oil for pan frying in a large cooking pot or dutch oven. Sauté the meat and onions over high heat. Reduce heat and simmer for a few minutes.
3
Add all remaining ingredients except the peanut butter and water. Simmer until all ingredients are tender (maybe 30 minutes). Add water if it becomes completely dry.
4
Reduce heat. Add the peanut butter. Stir. Add water or beef broth as needed to make a smooth sauce.
Serve over Rice.