MAFé
A traditional dish of the Wolof people of Senegal and Gambia.
Provided by Babatunde
Categories Meat Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- If you are using peanuts: Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Crush peanuts with a potato-masher or with a mortar and pestle.
- Heat enough oil for pan frying in a large cooking pot or dutch oven. Sauté the meat and onions over high heat. Reduce heat and simmer for a few minutes.
- Add all remaining ingredients except the peanut butter and water. Simmer until all ingredients are tender (maybe 30 minutes). Add water if it becomes completely dry.
- Reduce heat. Add the peanut butter. Stir. Add water or beef broth as needed to make a smooth sauce.
Nutrition Facts :
MAFE TIGA BANTU
Popular in West Africa, this hearty fish stew is thickened with peanut butter for a sweet-salty taste.
Provided by F. Binta Diallo
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the quarters of 1 of the onions, 2 of the garlic cloves, the parsley leaves, 1 teaspoon sea salt and freshly ground pepper in a mortar and pestle or a food processor and muddle or pulse to chop until all the ingredients have processed into a green mush, about 3 minutes. Transfer the mixture to a medium bowl.
- Working in batches if necessary, place the snapper in the same mortar or food processor used for the parsley. Use the pestle to pound the fish or the food processor to pulse the fish to a malleable texture. Add the fish to the bowl with the parsley mixture and mix well using your hands. Using a tablespoon, form the mixture into round balls called "bantu" and set aside.
- Rinse the mortar and pestle or food processor and add the remaining onion quarters, garlic cloves, 2 teaspoons salt and the green and red bell peppers and muddle until the ingredients are crushed, about 3 minutes in a mortar and pestle or 20 seconds in a food processor. This is called "knokoss." Place in a medium bowl and set aside.
- Heat the oil in a 4-quart Dutch oven over medium-high heat. Fry the bantu in batches until browned, about 2 minutes per side. When all the bantu has been browned, transfer to a medium bowl or plate and set aside.
- Saute the knokoss in the same Dutch oven until soft and translucent, 3 to 5 minutes. Stir in the diced tomatoes, tomato paste and bouillon seasoning and cook for 2 minutes. Stir in 8 cups water and the bay leaf, bring to a simmer and let cook for 10 minutes.
- Stir in the peanut butter until fully incorporated; the stew should turn a beige color and start to thicken. Stir until the stew starts to boil, then cover and turn the heat to medium-high. Cook for 30 minutes, stirring gently every 10 minutes.
- Add the sweet potatoes, carrots, and Scotch bonnet chile. Check for seasoning; if more salt is required add the soy sauce. Give it a big stir, cover and simmer for another 10 minutes.
- Carefully add the bantu and reduce the heat to low. Cover and let simmer for 5 to 10 minutes; the stew is done when a reddish peanut oil appears on top of the surface. Do not stir the oil to incorporate, simply turn off the stew and carefully remove the Scotch bonnet.
- Serve over rice or foufou.
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.
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.
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
MAAFé
Maafé is a traditional West African recipe that consists of a beef stew cooked in peanut butter and tomatoes.
Provided by Betty Davies
Categories Plat Principal
Time 1h30m
Number Of Ingredients 10
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.
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
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