Mafe Senegalese Beef Stew Recipes

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.

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.

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.