Senegalese Mafe Food

MAAFé

Maafé image

Maafé is a traditional West African recipe that consists of a beef stew cooked in peanut butter and tomatoes.

Provided by Betty Davies

Time 1h30m

Number Of Ingredients 10

Ingredients

2 lb lamb meat ((or beef stew), cut into 1-inch/2,5 cm dice)
1 onion (, finely chopped)
½ cup creamy peanut butter
5 tablespoons tomato paste
4 carrots (, peeled and cut into 1-inch/2,5 cm pieces)
3 sprigs fresh thyme
2 bay leaves
2 tablespoons peanut oil
Salt
Black pepper

Steps:

Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent.
Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
In a small bowl, mix the peanut butter with 1-½ cup (400 ml) of cold water and pour it over the meat.
Dilute the tomato paste with 2 cups (500 ml) of hot water, and pour over the stew. Stir well.
Add the remaining ingredients and lower the heat. Cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender.
Remove the thyme sprigs and bay leaves. Serve hot over white rice.

SENEGALESE MAFE

Senegalese Mafe image

Provided by Food Network

Categories main-dish

Time 1h40m

Number Of Ingredients 14

Ingredients

1 (3 pound) chicken cut into pieces
1/2 cup peanut oil
1 large Spanish onion, diced
2 plum tomatoes, peeled and chopped
4 cups chicken stock
2 tablespoons tomato paste
Salt and white pepper
3/4 cup natural peanut butter
1 small head green cabbage, chopped into 1-inch pieces
2 large sweet potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and chopped into large dice
4 turnips, peeled and chopped into large dice
1/2 teaspoon cayenne pepper
Chopped roasted peanuts, for garnish

Steps:

Season chicken and brown in oil in a large heavy pot. Add onions and tomatoes. In separate pot heat chicken stock and whisk in tomato paste. Thin peanut butter slightly with hot liquid and add all liquids to pot with chicken. Reduce heat and simmer 30 minutes. Add vegetables and cook until chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne and ground white pepper. Garnish with peanuts.

MAFE (PEANUT BUTTER STEW)

Mafe (Peanut Butter Stew) image

Mafe is a Senegalese classic. It is also an entrant into the peanut stew sweepstakes that could be held for dishes from all over the continent. Here the meat of choice is lamb, but mafe could also be prepared from beef or chicken. Traditionally the stew is served with white rice.

Provided by Food Network

Categories main-dish

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
1 large onion, minced
2 pounds lamb stew meat, cut into 1 1/2-inch pieces
1/2 cup creamy peanut butter
1 1/2 cups cold water
1/3 cup tomato paste
2 cups hot water
4 large carrots, scraped and cut into 1-inch pieces
3 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste

Steps:

Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.

CHICKEN MAFE

Chicken Mafe image

This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.

Provided by Francis Lam

Categories soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

12 cloves garlic
1 1-inch piece of ginger, peeled
Kosher salt and black pepper
Crushed red-pepper flakes
2 pounds bone-in chicken, skin removed
6 tablespoons vegetable oil
1 medium onion, diced
3 tablespoons fish sauce
6 ounces tomato paste
1 cup creamy unsweetened peanut butter
1/2 pound green cabbage, cut into 2-inch wedges
3 medium carrots, peeled, cut in 2-inch lengths
1 medium sweet potato
12 ounces waxy potatoes, like Yukon Gold
Scotch Bonnet chile slices, to taste (optional)
White rice, cooked, for serving

Steps:

Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 33 grams, Carbohydrate 80 grams, Fat 45 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 1392 milligrams, Sugar 12 grams, TransFat 0 grams

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