Entree: Senegal – Dakar & Coastal Senegal – Mafe (Hearty West African peanut and tomato stew made with meat and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, chopped (about 8 oz (225 g))
- 3 cloves garlic, minced (about 0.5 oz (15 g))
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 g) smooth peanut butter
- 3 cups (720 ml) beef or chicken stock
- 2 medium sweet potatoes, peeled and cut into 1-inch (2.54 cm) cubes (about 1 lb (450 g))
- 2 carrots, sliced (about 6 oz (170 g))
- 1/2 small cabbage, roughly chopped (about 8 oz (225 g))
- 1 scotch bonnet or habanero pepper, left whole or chopped (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, or to taste
- 2 bay leaves
- Chopped cilantro for garnish
- Cooked white rice for serving

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1-inch pieces
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 g) smooth peanut butter
- 3 cups (720 ml) beef or chicken stock
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 lb / 450 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 1/2 small cabbage, roughly chopped (about 8 oz / 225 g)
- 1 scotch bonnet or habanero pepper, left whole or chopped (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, or to taste
- 2 bay leaves
- Chopped cilantro for garnish
- Cooked white rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the beef pieces with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Heat the peanut oil in a large Dutch oven over medium-high heat and brown the beef in batches until well seared on all sides. Remove and set aside.
2. Reduce heat to medium, add the chopped onion and cook until softened, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and smoked paprika and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes and cook 2–3 minutes.
4. Return the beef to the pot and add the peanut butter and stock. Whisk to combine the peanut butter into the sauce until smooth. Add the bay leaves and whole scotch bonnet if using.
5. Bring to a gentle simmer, cover partially, and simmer 30 minutes. Add the sweet potatoes and carrots, cover again, and simmer until beef and vegetables are tender, about 25–35 more minutes.
6. Stir in the chopped cabbage during the last 10 minutes of cooking so it stays slightly tender-crisp. Adjust seasoning with salt and pepper to taste.
7. Remove and discard the bay leaves and whole scotch bonnet if used. If sauce is too thin, simmer uncovered a few minutes to thicken; if too thick, add a splash of stock.
8. Serve hot over cooked white rice, garnish with chopped cilantro, and offer extra hot pepper at the table.

1. Season the beef pieces with 1 tsp salt and 1/2 tsp black pepper. Heat the peanut oil in a large Dutch oven over medium-high heat and brown the beef in batches until well seared on all sides. Remove and set aside.
2. Reduce heat to medium, add the chopped onion and cook until softened, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and smoked paprika and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes and cook 2–3 minutes.
4. Return the beef to the pot and add the peanut butter and stock. Whisk to combine the peanut butter into the sauce until smooth. Add the bay leaves and whole scotch bonnet if using.
5. Bring to a gentle simmer, cover partially, and simmer 30 minutes. Add the sweet potatoes and carrots, cover again, and simmer until beef and vegetables are tender, about 25–35 more minutes.
6. Stir in the chopped cabbage during the last 10 minutes of cooking so it stays slightly tender-crisp. Adjust seasoning with salt and pepper to taste.
7. Remove and discard the bay leaves and whole scotch bonnet if used. If sauce is too thin, simmer uncovered a few minutes to thicken; if too thick, add a splash of stock.
8. Serve hot over cooked white rice, garnish with chopped cilantro, and offer extra hot pepper at the table.