Mafé – Senegalese Peanut Stew
Beef and root vegetables in a creamy peanut sauce – known as domoda in the Gambia.
- 75 min
- 700 kcal / serving
- medium
- Protein
- 37 g
- Fat
- 50 g
- Carbs
- 26 g
Contains: peanuts, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g beef shoulder, diced
- 4 tbsp unsweetened peanut butter
- 2 tbsp tomato paste
- 1 onion
- 3 garlic cloves
- 1 piece ginger (approx. 2 cm)
- 1 sweet potato
- 2 carrots
- 1 chilli
- 2 tbsp oil
- 1 bay leaf
- 600 ml beef stock
- Salt
- Pepper
Method
- Season the meat with salt and pepper and brown it thoroughly in the hot oil.
- Add the diced onion, chopped garlic and grated ginger and cook for 5 minutes.
- Stir in the tomato paste and toast for 2 minutes until it darkens.
- Add stock, bay leaf and chilli and braise covered for 40 minutes.
- Stir the peanut butter smooth with a ladle of hot stock and mix it in. Add the sweet potato and carrots in large pieces.
- Simmer uncovered for another 20 minutes until the vegetables are tender and the sauce is creamy. Season and serve with rice.
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