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Beef mafe
Also known as maafe · mafé · groundnut stew with beef · beef in peanut sauce
Beef simmered in a russet peanut-butter and tomato stew, served over rice. Nutty, rich and gently sweet.
Typical serving
620 kcal
usually 480–790 kcal
 Protein | 32 g |
|---|---|
 Carbs | 51 g |
 Fat | 32 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- about 1h30, most of it unattended
Ingredients
Serves 2 · dimmer marks are storecupboard
- 220gbeef stewing steak — chuck or shin, in big cubes
- 50gpeanut butter — smooth, unsweetened
- 80glong-grain rice
- 100gsweet potato
- 1onion
- 2 tbsptomato puree
- 2carrots
- 150gwhite cabbage
- 1 tbspoil
- 1green chillies
- 500mlstock
Method
7 steps
fry · 12mBeef browned hard in the oil in batches and lifted out. Crowded in it greys in its own liquid and never colours.
- fry · 8m
Onion softened in the same pot, then the tomato puree cooked for two or three minutes until it darkens from red to brick and stops smelling sharp.
fold · 4mPeanut butter slackened in a bowl with a ladle of hot stock until it pours like cream, then stirred into the pot. Spooned in straight it sits on the bottom and burns.
simmer · 1 hour walk awayBeef back with the rest of the stock and the chilli, lid ajar, at the barest bubble, stirred up from the bottom every twenty minutes or so.
- fold · 6m
Sweet potato, carrots and cabbage in for the last half hour, cut big enough to survive it.
boil · 15m walk awayRice on, rinsed, lid, lowest heat.
finish · 3mIt is ready when the beef gives completely and a slick of peanut oil has risen to the surface. That slick is the sign, and salt goes in after it appears rather than before.
Worth knowing
Mafé spread from the Mandinka heartland along trade routes — half of West Africa now claims a version, each with its own vegetables.
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