SENEGALESE MAFE
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.
LAMB-SHOULDER MAFE WITH FONIO
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Provided by Tejal Rao
Categories dinner, grains and rice, main course
Time 3h
Yield 6 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy-bottomed pot over medium-high heat. Season the lamb with 1 tablespoon of salt, and brown in batches until all the meat is browned. Set aside the meat, and pour off excess fat, leaving about 1 tablespoon in the pot.
- Add onion, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and cook until it turns translucent. Reduce heat to low, then add garlic, and stir well. Cook for a minute or 2, until it is fragrant, then add tomato paste, and cook for 7 more minutes, until the paste is dark in color. If the mixture begins to brown too quickly, lower the heat, and add a splash of water to deglaze the pan. Return the meat to the pot, add stock to cover meat and bring to a simmer. Add bay leaves, thyme and remaining salt, and cover. Cook for 2 hours on low heat, or until the meat is very tender.
- Prepare the parsley topping: Combine the parsley, scallions, garlic, Scotch bonnet and lemon zest in a small bowl. Season with salt and pepper to taste, cover and refrigerate until it's time to serve.
- Start the fonio: Heat the oil in a saucepan over medium-high heat. Add the shallots, and cook until soft and translucent. Add the garlic and carrot, and cook for 3 minutes more, until the garlic is fragrant. Add 1/4 cup water along with the peas, and cook covered, on low heat, until the carrot is tender, about 8 minutes, then turn off the heat, and set aside until you're ready to eat.
- Finish the mafe: In a large bowl, gradually add a little hot liquid from the lamb to the peanut butter, mixing it with more and more liquid until it's thick, smooth and pourable. Return it all to the pot with the meat, and mix well. Add the okra, Scotch bonnet and fish sauce, and simmer gently, uncovered, for about 30 minutes or so, stirring frequently to avoid clumps of peanut butter at the bottom of the pot, until the sauce is thick enough to coat a spoon and a little bit of fat has pooled at the top.
- Cook the fonio: In a pot with a tightly fitted lid, bring 2 cups of salted water to a boil, add the fonio, stir, cover and turn off the heat. After 5 minutes, remove the lid and fluff with a fork. Fold fonio into the shallots and peas, season and taste. To serve, pile bowls with fonio, top with lamb and generously sprinkle over the parsley.
MAFE (PEANUT BUTTER STEW)
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
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 AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE
Steps:
- In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
- In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
- Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
- When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
- Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.
CHICKEN MAFE
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
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
MAFE (SENEGALESE BEEF STEW)
This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use can be varied to suit your palate.
Provided by Chef Kate
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together peanut butter and stock and reserve.
- Season the meat with salt and pepper.
- Heat the oil in a large saucepan over medium heat.
- Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
- Remove meat and keep warm.
- Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
- Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
- Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
- Taste for seasoning.
- Remove the thyme sprig and the bay leaf and discard.
- Serve hot over rice.
Nutrition Facts : Calories 399.4, Fat 22.5, SaturatedFat 5.6, Cholesterol 96.8, Sodium 239.5, Carbohydrate 13.1, Fiber 3.5, Sugar 6.3, Protein 39.6
More about "mafe recipes"
POULET MAFé - FOOD & WINE
From foodandwine.com
4.6/5 (9)Category Dinner, Lunch
- Stir together garlic, ginger, salt, and black pepper in a large bowl. Add chicken; press garlic mixture into chicken pieces. Cover with plastic wrap; refrigerate at least 3 hours or up to 12 hours.
- Heat oil in a large Dutch oven over medium-high until oil shimmers. Add onion; cook, stirring often, until onion starts to become translucent, about 3 minutes. Stir in tomato paste and fish sauce. Cook, stirring constantly, until combined and tomato paste caramelizes and turns a few shades darker, 6 to 8 minutes. Add 7 cups water, scraping up any browned bits from bottom of Dutch oven. Add chicken and any remaining garlic mixture in bowl to Dutch oven. Bring to a boil over high. Reduce heat to medium-low.
- Place peanut butter in a medium-size heatproof bowl; stir in 1 1/2 cups liquid from Dutch oven, 1/4 cup at a time, until peanut butter is thinned out and mixture is creamy. Add to mixture in Dutch oven; bring to a vigorous simmer over medium-low. Simmer, undisturbed, 20 minutes.
- Stir cabbage and carrots into mixture in Dutch oven; return to a vigorous simmer over medium-low. Simmer, undisturbed, 10 minutes.
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From mykitchenlittle.com
- Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.
- Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Season, as needed.
- Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you).
- Slide the chicken thighs, along with their juices, into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. Remove the chicken to a cutting board and chop/shred it. Add back into the pot.
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