Maffé (West African Peanut Stew)
Photo: Nicolas PHULPIN, CC BY-SA 4.0
Maffé is a West African peanut stew of beef in a thick, savory tomato and groundnut sauce. It traces back to the Bambara and Malinke peoples of Mali, and it remains a staple across the region. This version boils the beef first, then fries it for a browned crust before it meets the sauce. Chuck, short ribs or oxtail all work well, and the stew is traditionally ladled over plain white rice.
Instructions
Put the beef in a pot with the salt and the onion, cover with water, and boil until the meat is cooked through and tender enough to cut easily. Lift the meat out of the pot and keep the cooking liquid nearby.
Heat some oil in a pan and fry the boiled beef until it is browned on the outside. Set it aside.
Blend the tomato paste, black pepper and garlic, if you are using it, with the 1 cup of water until the mixture is completely smooth.
Pour the blended mixture into a clean pot and stir in the peanut butter. Cook, stirring, until the sauce has thickened and the peanut butter has fully dissolved.
Add the fried beef to the thickened sauce and simmer it briefly so the meat takes on the flavor. Serve hot with white rice, fonio, fufu or sweet potatoes.
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