Email to Genia Revels      

Senegal: Maffe aux Legumes Arachid (Chopped Beef in the Boer Manner)

Source of Recipe

unknown


Recipe Introduction

Maffe is a beef or lamb stew made with arachid (peanut butter). It is one of the most popular entrees in Senegal. In a 1-gallon Dutch oven or heavy kettle:
Saute: 1/2 Ib. CHOPPED ONIONS in
1/2 cup OIL until onions are soft but not brown.
Add 2 Ibs. STEW BEEF or LAMB cut in 1-inch cubes.
Saute lightly until meat turns color but does not brown.
Add: 1 6-oz. can TOMATO PASTE, thinned with
3 6-oz. cans WATER or BEEF BROTH
1/2 tsp. CRUSHED RED PEPPER
1 Tbs. COARSE BLACK PEPPER
1 Tbs. SALT
1/2 tsp. THYME.
Cover tightly and simmer over low heat for 1 hour or until meat is nearly done.
Add: 8 CABBAGE WEDGES, 2-inches wide
2 large POTATOES, cut in quarters
8 tiny WHITE TURNIPS (whole)
8 large SWEET POTATOES, cut in halves.
Cover and simmer for 30 minutes until vegetables are tender.
Place 1 cup PEANUT BUTTER in a small bowl.
Pour some of the pan gravy into the peanut butter to make a smooth cream.
Pour peanut-butter mixture over the meat and vegetables.
Cook for 5 minutes longer.
Cook 2 cups RICE as package directs.
Place 1/2 cup COOKED RICE in a large soup bowl.
Arrange one of each vegetable around edge of bowl.
Stir up mixture and place a ladleful of stew in center of plate.