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Le Chaudron recipe

Mafé sénégalais

Senegalese peanut beef stew

⏱ 90 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1 kg (2.2 lb)beefchuck), cubed
  • 300 g (11 oz)pure peanut pasteunsweetened peanut butter
  • 3yellow onions
  • 5 clovesgarlic
  • 4cm (1½ in) fresh ginger
  • 400 g (14 oz)canned crushed tomatoes
  • 2 tbsptomato paste
  • 3carrots
  • 3turnips
  • 1sweet potato
  • 1cassavaor 4 potatoes
  • 1¼ green cabbage
  • 1whole habaneroor 2 bird’s eye chilies
  • 2 cubesbeef stock
  • 1 tspcubeb pepperor black pepper
  • 1 tspfour-spice blend (quatre-épices)
  • 5 tbsppeanut oil
  • 1.5 L (6¼ cups)water
  • 1bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) beef chuck), cubed
  • 300 g (11 oz) pure peanut paste unsweetened peanut butter
  • 3 yellow onions
  • 5 cloves garlic
  • 4 cm (1½ in) fresh ginger
  • 400 g (14 oz) canned crushed tomatoes
  • 2 tbsp tomato paste
  • 3 carrots
  • 3 turnips
  • 1 sweet potato
  • 1 cassava or 4 potatoes
  • 1 ¼ green cabbage
  • 1 whole habanero or 2 bird’s eye chilies
  • 2 cubes beef stock
  • 1 tsp cubeb pepper or black pepper
  • 1 tsp four-spice blend (quatre-épices)
  • 5 tbsp peanut oil
  • 1.5 L (6¼ cups) water
  • 1 bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 large bowl1 whisk1 wooden spoon1 chef’s knifeBlack peppercorns

03 — Method

  1. MAFÉ (also called mafe or tigadegena) is a great WEST AFRICAN classic, loved in Senegal, Mali and Côte d’Ivoire. You’ll know it by its creamy peanut sauce, a staple of Senegalese family cooking.
  2. Cut the 1 kg (2.2 lb) of beef into large, even 4 cm (1½ in) cubes. This size gives tender, evenly cooked meat in the stew.
  3. Peel the 3 yellow onions and slice them thinly into even half-moons. Remove the green germ from the 5 garlic cloves and chop them with a paring knife. Finely grate the 4 cm (1½ in) piece of peeled fresh ginger to release its spicy aroma.
  4. Heat 5 tbsp of peanut oil in the large cast-iron Dutch oven over high heat. Brown the beef cubes for 8 minutes, stirring often, until nicely caramelized on all sides.
  5. Add the sliced onions, chopped garlic and grated ginger to the pot with the browned meat. Sweat for 5 minutes, stirring, to build the flavor base. Stir in the crushed tomatoes, tomato paste, cubeb pepper and four-spice blend and cook for 5 minutes.
  6. THIN the pure peanut paste: in the large bowl, whisk the 300 g (11 oz) of peanut paste with 500 ml (2 cups) of hot water until smooth and creamy. This step is ABSOLUTELY essential to avoid lumps.
  7. Pour the thinned peanut paste and the rest of the water (1 L / 1 quart) into the pot with the meat. Add the whole habanero (don’t pierce it, to keep the heat in check) and the 2 crumbled stock cubes. Bring to a simmer and cook gently for 1 HOUR.
  8. Peel and cut the vegetables into large pieces: carrots in 4 cm (1½ in) chunks, turnips in quarters, sweet potato and cassava in 3 cm (1 in) cubes. Add them to the pot with the cabbage and cook for 45 more minutes. Serve with white rice and chopped parsley.

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CategoryMain dishes