A rich, velvety stew of beef simmered in a thick peanut sauce with tomatoes, sweet potatoes, and okra. This hearty West African classic is a cornerstone of Mauritanian home cooking, served over fluffy white rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl over rice
Garnishes: sliced scotch bonnet
Accompaniments: steamed rice, lime wedges
Instructions
-
1
Brown beef cubes in oil in a heavy pot over high heat until deeply caramelized on all sides. Remove and set aside.
-
2
Saute diced onions in the same pot until golden, then add garlic and tomato paste, stirring for two minutes.
-
3
Return beef to pot, add chopped tomatoes, peanut butter, water, and whole scotch bonnet. Stir to dissolve peanut butter.
-
4
Bring to a boil, reduce heat, cover and simmer for 45 minutes until beef is tender.
-
5
Add sweet potato cubes and okra, simmer another 20 minutes until vegetables are cooked through and sauce has thickened.
-
6
Serve ladled over steamed white rice with the scotch bonnet on the side for those who want extra heat.
Did You Know?
Maafe is so beloved that families often judge a new bride by the quality of her peanut stew.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- cutting board
Garnishing
sliced scotch bonnet
Accompaniments
steamed rice, lime wedges
The Story Behind Maafe
Maafe traces its origins to the Mandinka people of West Africa, spreading across the Sahel region including Mauritania through trade and migration. In Mauritania, the dish bridges the culinary traditions of sub-Saharan Africa and the Arab-Berber north, representing the country's cultural diversity. The peanut, introduced to Africa from South America via Portuguese traders, became the foundation of this iconic stew that now defines comfort food across the entire region.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!