Ivorian Meat in Peanut Sauce: Mafé
What's the big idea?
Mafé is a famous and popular dish throughout much of West Africa - Gambia, Ghana,
Senegal and Mali
as well as the Ivory Coast.
It is a stew made with meat - beef is used in this example, but goat is commonly used, or chicken - stewed in a rich sauce made with peanuts.
It goes by many local names - Mafé, Maffé, Sauce d'Arachide, Sauce Z'ara, Tigadèguèna and Tigadene.
Serve with plain boiled rice or couscous.
Here's the list of what you need:
What To Do
- 2 tablespoons of peanut or vegetable oil
- 1½lbs stewing beef
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 2 teaspoons finely chopped ginger
- 2 tablespoons tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml beef stock
- 200g (½lb) peanut butter
- Salt and black pepper to taste
- In a large frying pan - a wok is better - heat the oil and fry the beef until lightly browned all over
- Add the onion, garlic and ginger. Continue frying for a further 5 minutes
- Stir in the tomatoes and tomato purée
- Turn down the heat, cover and simmer slowly for 8-10 minutes, stirring regularly
- Add sufficient stock to prevent the stew from becoming too dry. Simmer for a further 10 minutes
- Stir in the peanut butter. Season to taste, and simmer for a further 40 minutes, continuing to stir regularly and adding more stock as needed
- Adjust the seasoning if required, and serve with rice or couscous and fresh green vegetables
- For a fuller meal, add chopped potatoes, yams or other root vegetables at the early stages of preparation
- Entirely vegetarian versions - with aubergine, okra, squash, peppers etc - can be made