Mafé (West African peanut-butter meat ragout)

Mafé is a characteristic dish of West Africa, mainly Senegal and Mali: peanut butter gives the sauce its creamy, nutty base, which melts the meat and root vegetables into a rich, velvety ragout. It's simple, filling, and needs little technical skill.

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Method

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1. Brown the meat all over in the oil, and season with salt.
2. Add the onion and garlic, and fry for 3-4 minutes. ⏱ Timer: 3 min
3. Stir in the tomato purée, and fry briefly.
4. In a separate bowl, mix the peanut butter smooth with some of the stock, then add it to the pot along with the rest of the stock.
5. Add the sweet potato, carrot and hot pepper, cover, and simmer over low heat for 35-40 minutes, until the meat is tender and the sauce is creamy. ⏱ Timer: 35 min
6. Season with salt, sprinkle with fresh coriander, and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always use smooth, unsweetened peanut butter, as a sweetened or chunky kind gives a different texture and flavour.
• Thin the peanut butter with liquid separately before adding it to the pot, so it doesn't go lumpy.
• Cook over low heat, covered, stirring occasionally, as peanut butter can easily catch and burn.
• If you'd like a thicker sauce, simmer uncovered for a few extra minutes at the end.

Frequently asked questions

Can peanut butter be replaced?

Almond butter also works, but the original, characteristic flavour comes from peanuts.

Is the dish spicy?

Basically only mildly spiced; the whole hot pepper only gives a subtle background heat, and can be removed before serving if you'd rather not have it sharper.

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More african ideas

• Moroccan tagine with lamb and dried fruit
• Bobotie (South African spiced minced meat bake)
• Doro wat (Ethiopian chicken stew with berbere spice mix)

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