African

Peanut Stew

Name: Peanut Stew
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 1 serving
Cuisine: African
Ingredients: 140 g beef chuck; salt; 1 tbsp groundnut oil; 70 g onion; 1 clove garlic; 15 g tomato purée; 45 g smooth peanut butter; 300 ml water; 0.5 stock cube; 80 g sweet potato; 50 g carrot; 40 g white cabbage; 1 scotch bonnet chilli; black pepper; 1 bay leaf; 60 g long-grain rice

Mafe, the Senegalese groundnut stew: beef simmered slowly in a rust-red sauce of peanut butter and tomato with sweet potato, carrot and cabbage, served over steamed rice.

Lunch & dinner 25g+ protein

100 min20 prep · 80 cookEasy1013 kcalper serving

Method

Pat 140 g of beef chunks dry and season with 0.25 tsp of salt and a good grind of black pepper. Heat 1 tbsp of groundnut oil in a heavy saucepan or small casserole over medium-high heat and brown the meat on all sides for 5-6 minutes, without crowding, until deeply coloured.
Turn the heat to medium, add 70 g of sliced onion and 1 clove of chopped garlic and cook 5 minutes, scraping the base, until the onion is soft and golden. Stir in 15 g of tomato purée and fry for 2 minutes until it darkens and smells sweet rather than raw.
Put 45 g of peanut butter in a bowl and whisk in about 100 ml of the 300 ml of water until smooth and pourable, then pour it into the pan with the remaining water. Crumble in 0.5 of stock cube, add 1 bay leaf and drop in 1 whole scotch bonnet, unpierced, so it perfumes the sauce without burning it.