Best Mafe Senegalese Beef Stew Recipes

West African Groundnut Stew (Mafe) image

Provided by Stephanie Z.

Categories Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 21

1/2 cup peanut butter
1/4 cup water
1 medium onion, chopped
1 green pepper, chopped
1 (15 ounce) can black-eyed peas or 16 ounces lean stew meat
1/2 cup peanuts
2 -3 cups beef stock or 2 -3 cups water
2 (14 1/2 ounce) cans diced tomatoes
6 ounces tomato paste
1 cup winter squash or 1 cup eggplant, 1/2-inch cubed
1 cup carrot, 1/2-inch cubed
1 cup turnip, 1/2-inch cubed
1 cup celery root, 1/2-inch cubed
2 sweet potatoes, 1/2-inch cubed
1 medium zucchini, sliced 1/4-inch thick
1 teaspoon thyme
2 teaspoons ground ginger
1 teaspoon chili powder
salt and pepper, to taste
3 cups cooked brown rice (optional)
3 bananas (optional) or 1 pineapple, sliced (optional)

Steps:

Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.

Mafe (Senegalese Beef Stew) image

Provided by Chef Kate

Categories Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup peanut butter
2 cups stock (your choice, preferably unsalted)
2 tablespoons canola oil
1 cup chopped onion
4 garlic cloves, minced
1 cup green bell pepper, peeled, seeded and chopped
1 cayenne pepper, seeded and chopped (or other or more)
1 cup carrot, peeled and chopped
2 lbs beef stew meat, trimmed and cut into 1 and 1/2-inch cubes
salt and pepper
2 cups tomatoes, peeled and diced (or one 14 and 1/2 oz. can diced tomatoes with liquid)
1 sprig thyme
1 bay leaf

Steps:

Whisk together peanut butter and stock and reserve.
Season the meat with salt and pepper.
Heat the oil in a large saucepan over medium heat.
Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
Remove meat and keep warm.
Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
Taste for seasoning.
Remove the thyme sprig and the bay leaf and discard.
Serve hot over rice.