Mafé is a Senegalese classic. It is also an entrant into the peanut stew sweepstakes that could be held for dishes from all over the continent. Here the meat of choice is lamb, but mafé could also be prepared from beef or chicken. Traditionally the stew is served with white rice.
- 2 tablespoons peanut oil
- 1 large onion, minced
- 2 pounds lamb stew meat, cut into 1 1/2-inch pieces
- 1/2 cup creamy peanut butter
- 1 1/2 cups cold water
- 1/3 cup tomato paste
- 2 cups hot water
- 4 large carrots, scraped and cut into 1-inch pieces
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
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