Mafé (West African meat in peanut sauce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Oil 2 TbspOnion minced 1 eachGarlic minced 3 - 6 clovesGinger (opt.) minced 1 TbspBeef, stewing chopped into chunks 2 lbs Tomato paste 2 TbspTomatoes peeled, seeded, diced 2 cupsSalt & pepper to taste Water or stock 1 - 2 cupsPeanut butter, natural unsalted 1 cupVegetable broth 4 cupsBrown rice or barley 2 cups
1. Heat the oil over medium-high heat in a large pot. Add the onions and sauté till translucent. Add garlic and ginger and sauté 1-2 more minutes.
2. Add the beef and sauté till lightly browned.
3. Add the tomato paste and stir in for about 1 minute. Stir in the tomatoes, bring to a boil, then reduce heat to medium-low. Season. Simmer 10-15 minutes to reduce the tomatoes somewhat.
4. Add enough water or stock to loosen the dish up and simmer another 10 minutes.
5. In a separate pot, boil vegetable broth, add the rice or barley, reduce heat to low and simmer for 45 minutes.
6. Stir in the peanut butter and simmer another 40 minutes or so until the beef is tender and oil rises to the surface of the dish.
7. Adjust seasoning and serve approximately 1 cup with prepared rice or couscous.
VARIATIONS
* Use a whole chicken, cut up, instead of beef. Mutton or goat can also be used.
* When you add the water or stock, add some vegetables such as cabbage, yams, squash, okra, eggplant, potatoes, peppers or carrots if you like.
* Some recipes call for adding the peanut butter right after the tomato paste and before the chopped tomatoes.
NOTES
* This dish is popular in Western Africa, particularly in Senegal, Gambia, Mali and the Ivory Coast.
* There are various spellings, including mafe, maffé, maffe, or Maafe. The dish also goes by the names sauce d'arachide, tigadèguèna or tigadene.
Number of Servings: 7
Recipe submitted by SparkPeople user ZIGWEEGWEE.
2. Add the beef and sauté till lightly browned.
3. Add the tomato paste and stir in for about 1 minute. Stir in the tomatoes, bring to a boil, then reduce heat to medium-low. Season. Simmer 10-15 minutes to reduce the tomatoes somewhat.
4. Add enough water or stock to loosen the dish up and simmer another 10 minutes.
5. In a separate pot, boil vegetable broth, add the rice or barley, reduce heat to low and simmer for 45 minutes.
6. Stir in the peanut butter and simmer another 40 minutes or so until the beef is tender and oil rises to the surface of the dish.
7. Adjust seasoning and serve approximately 1 cup with prepared rice or couscous.
VARIATIONS
* Use a whole chicken, cut up, instead of beef. Mutton or goat can also be used.
* When you add the water or stock, add some vegetables such as cabbage, yams, squash, okra, eggplant, potatoes, peppers or carrots if you like.
* Some recipes call for adding the peanut butter right after the tomato paste and before the chopped tomatoes.
NOTES
* This dish is popular in Western Africa, particularly in Senegal, Gambia, Mali and the Ivory Coast.
* There are various spellings, including mafe, maffé, maffe, or Maafe. The dish also goes by the names sauce d'arachide, tigadèguèna or tigadene.
Number of Servings: 7
Recipe submitted by SparkPeople user ZIGWEEGWEE.
Nutritional Info Amount Per Serving
- Calories: 451.8
- Total Fat: 22.2 g
- Cholesterol: 85.3 mg
- Sodium: 906.7 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.2 g
- Protein: 32.7 g