Senegalese meat Mafé

Ingredients

• 500 g Red meat (beef and lamb) (Medium-sized pieces, mixed beef/lamb)
• 4 cuillères à soupe Peanut paste (Natural unsweetened peanut paste)
• 1 cuillère à soupe Tomato concentrate (In tube)
• 5 pièces Fresh tomatoes (Very ripe, to be pureed)
• 2 pièces Yellow onions (Medium)
• 10 pièces Garlic cloves
• 1 cuillère à café Cloves (Whole)
• 5 pièces Bird's eye chilies (Dried or fresh)
• 1 cuillère à café Cumin seeds
• 1 cuillère à soupe Black pepper (Whole)
• 2 tiges Green onions
• 1 pièce Green bell pepper (Medium, diced)
• 5 pièces Caribbean chilies (Fresh)
• 4 pièces Vegetarian (mild) chilies (Not spicy, add flavor)
• 1500 g Mixed vegetables (cabbage, African eggplant, sweet potato, potatoes, carrots, cassava, turnip, zucchini) (Cut into large pieces)
• 1 litre Beef broth or pot-au-feu (Homemade or cube)
• 4 pièces Bay leaves
• 30 g Yét (fermented fish) (Small portion)
• 30 g Fermented Gari (or Gage) (Fermented from beans)
• 1 cuillère à soupe White vinegar

Instructions

1. Prepare and sear the meat

   Cut the meat into large pieces, season generously, rub with 3 crushed garlic cloves. Heat 2-3 tablespoons of peanut oil in the pot, then sear each side of the meat until golden brown.

   Time: PT15M

   Temperature: medium-high

2. Cut the aromatics

   Roughly chop the two onions, crush 2 garlic cloves, dice the green bell pepper, slice the green onions, prepare the chilies (bird's eye, Caribbean, mild).

   Time: PT10M

3. Sauté the aromatics with the meat

   Add the onions, crushed garlic, bell pepper and chilies to the pot. Sauté for a few minutes, allowing the vegetables' moisture to deglaze the meat juices.

   Time: PT5M

   Temperature: medium

4. Add tomato concentrate and purée

   Stir in 1 tablespoon of tomato concentrate, mix, then add the purée obtained by blending the 5 tomatoes. Let reduce until the mixture thickens slightly.

   Time: PT5M

   Temperature: medium

5. Incorporate the broth and aromatics

   Pour in 1 litre of beef broth (or pot-au-feu) and add the 4 bay leaves. Bring to a boil, then reduce heat and let simmer.

   Time: PT30M

   Temperature: low

6. Prepare the root vegetables

   Peel and cut the carrots, cabbage, African eggplant, sweet potato, potatoes, cassava, turnip and zucchini into large pieces.

   Time: PT15M

7. Add the vegetables and simmer

   Add the vegetables to the pot, partially cover and cook over low heat for about 30 minutes, or until tender.

   Time: PT30M

   Temperature: low

8. Prepare the spice blend

   In the mortar, grind 1 tablespoon of black pepper, 5 bird's eye chilies, 1 teaspoon of cloves and 1 teaspoon of cumin seeds into a powder. Then add 5 garlic cloves, half a green bell pepper, a bit of green onion and a coarsely chopped onion, and lightly pound.

   Time: PT5M

9. Incorporate the spices and chilies

   Pour the spice mixture into the pot, stir well to incorporate into the sauce.

   Time: PT5M

   Temperature: low

10. Prepare the peanut paste

    In a bowl, mix 3 to 4 tablespoons of peanut paste with a little hot water, adding gradually until a smooth, fluid consistency is achieved.

    Time: PT5M

11. Add the peanut paste and thicken

    Stir the diluted peanut paste into the pot, stirring constantly. Simmer for 10 minutes over low heat until the sauce thickens and becomes creamy.

    Time: PT10M

    Temperature: low

12. Finishing and serving

    Adjust acidity with 1 tablespoon of white vinegar, season with salt, remove the bay leaves. Serve the Mafé piping hot with white rice (nyakatown) or millet couscous.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g

Ingredient Substitutions

• Instead of Red meat (beef and lamb): beef only, lamb only
• Instead of Peanut paste: natural peanut butter, homemade peanut paste
• Instead of Tomato concentrate: thick tomato purée
• Instead of Fresh tomatoes: canned tomato purée
• Instead of Yellow onions: shallots
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Cloves: ground cloves
• Instead of Bird's eye chilies: Cayenne peppers
• Instead of Cumin seeds: ground cumin
• Instead of Black pepper: ground black pepper
• Instead of Green onions: green shallots
• Instead of Green bell pepper: red bell pepper
• Instead of Caribbean chilies: Scotch bonnet chilies
• Instead of Vegetarian (mild) chilies: sweet bell peppers
• Instead of Mixed vegetables (cabbage, African eggplant, sweet potato, potatoes, carrots, cassava, turnip, zucchini): other seasonal root vegetables
• Instead of Beef broth or pot-au-feu: water + bouillon cube, vegetable broth
• Instead of Bay leaves: thyme
• Instead of Yét (fermented fish): fermented fish sauce (nuoc mam)
• Instead of Fermented Gari (or Gage): fermented shrimp paste
• Instead of White vinegar: lemon juice

Equipment Needed

• Aluminum pot (or large saucepan)
• Maryse (silicone spatula)
• Mortar and pestle
• Blender (optional)
• Chef's knife
• Cutting board
• Tablespoon
• Whisk (optional)
• Bowl for mixing the peanut paste
• Sieve (optional) (optional)

Critical Steps — Do Not Skip

• Prepare and sear the meat
• Add tomato concentrate and purée
• Prepare the spice blend
• Prepare the peanut paste
• Add the peanut paste and thicken

Chef Tips from the Video

• Searing the meat until a nice color creates a rich flavor base.
• Using the mortar instead of a blender for spices releases more aroma.
• Adding the peanut paste at the end prevents it from separating during cooking.

Troubleshooting

Storage

Refrigerator: Store 3 to 4 days in an airtight container.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Not recommended to keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the peanut paste ahead of time and keep it refrigerated.
• Make homemade broth the day before to save time.
• Cut and blanch the root vegetables, then store them in cold water in the refrigerator.