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Follow this recipe to made delicious and authentic Mafé, a spicy Senegalese stew.

A traditional spicy Senegalese stew made with a tomato-peanut butter sauce.  The stew can be made from beef, lamb, or chicken with variations common throughout West Africa. Serve with rice or couscous.

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Mafé, Senegalese Stew

Follow this recipe to made delicious and authentic Mafé, a spicy Senegalese stew.

  • 1⁄2 cup peanut butter
  • 2 cups stock (your choice, preferably unsalted)
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 4 garlic cloves (minced)
  • 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 of diced tomatoes with liquid))
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup green bell pepper (peeled, seeded and chopped)
  • 1 cayenne pepper (seeded and chopped)
  • 1 cup carrots (peeled and chopped)
  1. Whisk together peanut butter and stock and reserve.
  2. Season the meat with salt and pepper.
  3. Heat the oil in a large saucepan over medium heat.
  4. Brown the meat well on all sides; do not crowd the meat; sauté in batches if necessary.
  5. Remove meat and keep warm.
  6. Add the onion, garlic, peppers, and carrots to the saucepan and sauté until the onions are translucent.
  7. Add the peanut butter and stock mixture.
  8. Return the reserved meat (and any juices) to the saucepan. Add tomatoes and their liquid, the thyme and bay leaf.
  9. 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.
  10. Taste for seasoning.

  11. Remove the thyme sprig and the bay leaf and discard.

  12. Serve hot over rice.