Mafé

Ingredients

• For the Meat:
• 800g beef chuck or bone-in lamb shoulder, cut into large cubes
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 tsp salt
• 2 seasoning cubes
• For the Mafé Sauce:
• 250g natural peanut butter (no added sugar, no additives) OR 300g roasted peanuts, blended
• 4 tbsp neutral oil or groundnut oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 3 tbsp tomato paste
• 4 medium tomatoes, blended or grated
• 2 scotch bonnet peppers, left whole OR 1/2 tsp dried chili flakes
• 2 bay leaves
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 seasoning cubes
• 1.2 litres warm beef stock or water
• 1 tsp salt, plus more to taste
• For the Vegetables (classic addition):
• 2 medium sweet potatoes, peeled and cut into large chunks
• 2 medium carrots, peeled and cut into large pieces
• 200g white cabbage, cut into 2–3 wedges (optional)
• For Serving:
• 500g long-grain white rice, cooked
• Fresh coriander or flat-leaf parsley, roughly chopped

Instructions

1. 1Season and brown the meat: Season beef or lamb with black pepper, white pepper, and salt. In a large, heavy pot, heat 2 tbsp oil over medium-high heat. Brown the meat in batches for 4–5 minutes per batch — do not crowd the pot. Properly browned meat adds considerable depth to the final stew. Remove and set aside.
2. 2Build the aromatics: In the same pot, add remaining oil and fry the diced onion for 8–10 minutes until soft and golden. Add garlic and ginger — cook 2 more minutes until fragrant.
3. 3Add tomatoes and paste: Add tomato paste and stir into the onion mixture. Cook for 2 minutes. Add the blended tomatoes and cook, stirring, for 10 minutes until the tomato has reduced and darkened and the oil starts to separate slightly.
4. 4Incorporate the peanut butter: Reduce heat to medium-low. Add the peanut butter to the pot. If using natural peanut butter from a jar, stir it in directly. If using freshly blended roasted peanuts, add them now. Stir continuously for 3–4 minutes to fully incorporate the peanut butter into the tomato-onion base. The mixture will become very thick and paste-like.
5. 5Add stock gradually: Add the warm stock or water one cup at a time, stirring after each addition to fully incorporate before adding the next. This gradual addition prevents lumps in the peanut sauce. After all the stock is added, the sauce should be thick but pourable, like a cream soup.
6. 6Return the meat and season: Return the browned meat to the pot. Add whole scotch bonnet peppers, bay leaves, coriander, cumin, cinnamon, seasoning cubes, and salt. Stir well. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes.
7. 7Add vegetables: Add sweet potato chunks and carrots (and cabbage if using) to the simmering stew. The vegetables should be partially submerged in the sauce. Continue simmering uncovered for 25–30 minutes until the vegetables are tender and the meat is fall-apart soft. Stir the bottom of the pot every 10 minutes — peanut sauces catch and scorch easily.
8. 8Check the sauce: The finished mafé should be thick (thicker than a soup, closer to a curry), deeply colored from the tomato and peanut combination — a warm reddish-brown — and you should see the peanut oil separating slightly to the surface (this is correct and desirable). Taste and adjust salt. Remove bay leaves and whole scotch bonnet peppers.
9. 9Serve over steamed white rice. Ladle the thick peanut sauce generously over the rice, including pieces of meat and vegetable in each bowl. Scatter fresh coriander or parsley over the top. Mafé tastes better the second day — the flavors deepen overnight. Reheat gently with a splash of water to loosen.