African Beef Stew With Peanut Butter

Practise you know you lot can actually cook with peanut butter? Yes, you lot tin… the African way! This West African maafe, or mafe, is ane of the creamiest and yummiest stews you will ever make in your kitchen.

Your pot is going to be a combination of peanut butter richness, tangy love apple, aromatics and spices, and your selection of poly peptide and veggies.

This maafe starts with protein rubbed with some heady spices, ginger and garlic. Then your meat is simmered in an onion and tomato plant based sauce which is ultimately thickened up with a serious corporeality of peanut butter. It all results in a deep and rich, nutty flavored gravy… How does all this sound to you?

As for me, Maafe won my middle in a heartbeat, as it reminds me of my very favorite butter chicken in wait, texture and even comes close in taste. Why not? Both of them are buttery lycopersicon esculentum based stew-like "things" with luscious fall of the os meat. Take one expect at this basin and if this one piques your curiosity, you may ask me…

In Africa, especially on the Westward coast, you volition find something called "Groundnut stew" in abundance, generally made with ground peanuts or peanut butter. Different countries, regions and ethnic groups have their specific spins, with whatsoever ingredients are on paw.

The same orange red concoction, which is sometimes referred to as groundnut soup instead of stew, is known by different names in different African countries like… Mafé or Maafe (Senegal), Sauce d'Arachide (Ivory coast ) Tigadèguèna or Tigadegena (Mali) , Domoda (Republic of the gambia), African Peanut Stew, Groundnut Stew…

Mafe tin trace its origins to the Mandinka and Bambara people of Mali. Its name in the Mandinka language is "domodah", and "tigadenmga" in Bamanankan.

From Mali information technology spread to neighboring Senegal and the remainder of Western Africa. Information technology even found its style across the Atlantic to the American South, where you meet remnants of peanut stew or peanut soup in some regions.

It's believed that peanut stew became popular in Western Africa during the Colonial era, when more than efforts were channeled into groundnut farming. Plenty of nuts, what to do? Incorporate them into everyday food similar stews and soups.

Maafe, every bit mentioned above, is the Senegalese version of peanut stew.

Some folks arrive with lamb, some with beefiness, others make it with chicken or even fish.

Sometimes boiled eggs are used in place of meat, and even but a vegetarian stew is not that uncommon. Pork is mostly out of the question, as well-nigh Senegalese are Muslims.

Like any stew, you need fattier cuts to make it melt in your mouth succulent.

If y'all are using beef, chuck is always a adept choice. Brusque ribs or oxtail would as well go great.

If you are opting for chicken, craven breasts take no business in a stew pot. Go for thighs or drumsticks. Bone in or boneless or a mix is perfect. I adopt skinless when I am stewing chicken.

The most common vegetables in the maafe pot are root vegetables similar potatoes, sweet potatoes, carrots and yams. Often cabbage, okra and eggplant are also used.

I am using red and green bell pepper forth with carrots.

Using peas and mushrooms is not traditional, only I can come across them going great in this stew.

• Meat – I am making 2 batches here, one with boneless skinless chicken thighs and ane with beef chuck.
• Peanut butter – The STAR.
• Onion – Chopped.
• Love apple – Sauce and paste that gives beautiful vibrant colour and flavor.
• Aromatics – Garlic, ginger, cilantro (for garnishing).
• Hot pepper – Some similar it hot and so they utilise habanero. Some don't, so they can handle a little jalapeño.
• Veggies
• Chicken broth
• Spices – Paprika, blood-red chili flakes, freshly ground blackness pepper.

Cut the meat into big chunks. You don't want small-scale bites in stew, as they might atomize. Flavour them with table salt, freshly cracked black pepper, paprika, chopped ginger and garlic. If you have time to spare, marinate information technology for a few hours.

When ready to cook, rut oil and sear the meat pieces 4-v minutes per side. This gives them a nice color and adds flavor to the stew. Plate them out.

In the same pot, add in chopped onions and sauté, stirring up the brown stickings from the bottom. Cook till onion becomes golden brown.

Add in chopped garlic, ginger and jalapeño and cook for a minute. Add in love apple paste and melt for a minute. Time to add the tomato sauce forth with paprika, red chili flakes and salt. Cook for five minutes.

Stir in chicken broth and mix well.

Add meat back into the pot. You can add carrots too at this time, and whatever other root vegetables you are using. Cook covered for 5 minutes.

Add in a nice heap of peanut butter and keep on stirring till it melts nicely into the sauce.

Now you demand to cook this sauce till the butter starts separating onto the surface, the stew develops a vibrant cherry orangey color, and the meat is squeamish and tender.

In the last half 60 minutes, add together in bell peppers chunks.

All that's left is to garnish your stew with some chopped cilantro if you like or some fresh peanuts.

Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic. Heat the instant pot using SAUTE way and one time oil is hot, sear the meat pieces till they are little brown, iv-5 minutes per side. Plate them out.

Add chopped onions to the pressure level cooker and sauté, stirring up brown stickings from the bottom. Cook till onion is golden brownish.

Add in chopped ginger, garlic and jalapeno and cook for a minute. Add in tomato paste and melt for a minute.

Stir in tomato sauce along with paprika, red chili flakes and salt. Cook for 5 minutes.

Stir in chicken broth. Add together in peanut butter and stir well till it is dissolved.

Add meat along with carrots and bell peppers. Mix well. Close the lid and pressure cook on HIGH for 5 minutes for chicken and 35 minutes for beef. In the case of beefiness, add in bell peppers later, as they tin plough to mush, or skip.

Release pressure using the natural release method according to manufacturer's instructions, 10-20 or 10 minutes. Select CANCEL and open the lid. Garnish with cilantro.

Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic.

You tin can straight put the meat in the crock pot, or accept the extra footstep to brown information technology first in an oiled pan searing four-5 minutes per side. After browning, place it in the crock pot.

Saute onions till golden brown along with ginger, garlic and jalapeno. Add this mixture over the meat. In a bowl, stir together tomato paste, tomato sauce, paprika, red chili flakes, chicken broth, peanut butter and common salt. Pour this mixture over the meat and mix everything well.

Add in carrots or whatsoever other root vegetables you lot want. Cover and cook 4 hours on high or vii-8 on low for chicken. If using beef, melt 5-6 hours on loftier or 8-nine hours on depression.

Towards the final one and half hr you tin can add in bell peppers. Taste for seasoning and garnish with cilantro.

It is absolutely delish over a heaping bowl of rice.

It'due south very common to pair information technology with millet couscous, and so I believe that regular couscous will be great likewise.

Depression carbers, try this peanut buttery goodness over cauliflower rice.

How virtually some warm flatbread. Or I might make my regular Indian naan, roti or paratha… all expert!

Maafe, similar other nutrient in Senegal, is made for sharing and eating together with friends and family. Guests or family gather around the repast, which is mostly served on a large huge platter.

Everyone chooses a place around the platter. They mostly consume with their hands. He or she will only swallow the food from his or her section of the platter. It'southward considered very rude to eat from another person's section of the platter. The host volition distribute the meat and vegetables to ensure that everyone gets plenty.

Mafe is bully when sitting in your refrigerator for a dark or so, when all the flavors mingle together. You can shop it for three-four days in your refrigerator or freeze it in an airtight container for up to a couple of months for future meals.

Senegalese food is not only ane of the richest cuisines in Due west Africa, merely it embodies the practice of enjoying it TOGETHER. I am sure when y'all brand this brilliant and fragrant stew, information technology'southward going to win your center in a heartbeat… just similar mine!

Make this happen and embrace new flavors in your life. In that location is plenty more coming your way. Testify GypsyPlate love… Subscribe and Share!

Try these other great African recipes!
South African Chicken Curry
Chicken Jollof Rice
Chermoula Sauce
Moroccan Lentil Soup
Kedjenou Craven
Chakalaka

Ingredients

• 2 lbs chicken or beef, cut into chunks (see annotation 1)

To marinate the meat

• 1 tsp paprika
• 1 tsp garlic, finely chopped or minced
• one tsp ginger, finely chopped or minced
• 1/2 tsp common salt
• 1/2 tsp freshly cracked blackness pepper

For Maafe

• 1 large onion, chopped
• one Tbsp garlic, minced
• 1 Tbsp ginger, minced
• 1 jalapeño, finely chopped (See note 2)
• 3 Tbsp lycopersicon esculentum paste
• 1 cup tomato sauce or crushed tomatoes
• 1 tsp paprika
• i-ii tsp red chili flakes (I used two)
• ane red bell pepper, cut into chunks
• 1 green bong pepper, cutting into chunks
• 10-12, baby carrots
• iii cups chicken broth
• 1/two cup peanut butter
• iii-4 Tbsp oil
• Salt to taste

Instructions

Stove Top Method

1. Season craven or beef with all the marinating ingredients and marinate at least thirty minutes to a few hours.
2. Heat 3 Tbsp oil over medium loftier rut in a skillet and sear meat 4-5 minutes per side, till it gets a prissy brownish color. Plate information technology out.
3. If needed, add remaining 1 Tbsp oil. Add together in chopped onion and sauté till information technology turns golden brown in color, scraping any brown flake from the bottom of the pan into the mixture.
4. Add in minced ginger, garlic and jalapeño. Melt for a minute. Stir in tomato plant paste and cook for a minute. Add in tomato sauce along with salt, paprika, red chili flakes. Cook for 5 minutes.
5. Stir in craven broth and mix well. Add meat back to the pot along with carrots. Cook for five minutes.
6. Add in peanut butter and stir well till it melts and combines well with the sauce. Cover and cook till meat is tender, well-nigh 45 minutes for chicken or about 1-one.v hours for beef, depending on the cut. In the last half an 60 minutes of cook time, add in bell peppers. Sense of taste and adjust for common salt.
7. Serve and garnish with chopped cilantro and peanuts.

Instant Pot method

1. Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic. Heat the instant pot using SAUTE mode and once oil is hot, sear the meat pieces till they are little brown, 4-5 minutes per side. Plate them out.
2. Add chopped onions to the pressure cooker and sauté, stirring up chocolate-brown stickings from the bottom. Cook till onion is golden brownish.
3. Add in chopped ginger, garlic and jalapeno and cook for a infinitesimal. Add together in tomato paste and cook for a infinitesimal. Stir in tomato sauce along with paprika, red chili flakes and salt. Cook for v minutes.
4. Stir in chicken broth. Add in peanut butter and stir well till it is dissolved. Add meat along with carrots and bell peppers. Mix well. Close the lid and pressure melt on Loftier for v minutes for craven and 35 minutes for beef. In the case of beefiness, add together in bong peppers later on, equally they can turn to mush, or skip them altogether.
5. Release pressure using the natural release method according to manufacturer's instructions, 10-20 or 10 minutes. Select Abolish and open up the lid. Garnish with cilantro and peanuts.

Crockpot method

1. Flavor and marinate the meat with salt, pepper, paprika, chopped ginger and garlic.
2. You tin can direct put the meat in the crock pot, or have the extra footstep to brownish information technology get-go in an oiled pan searing 4-5 minutes per side. Subsequently browning, place it in the crock pot.
3. Sauté onions till gold brown along with ginger, garlic and jalapeno. Add this mixture over the meat. In a bowl, stir together tomato paste, tomato sauce, paprika, red chili flakes, chicken broth, peanut butter and salt. Pour this mixture over the meat and mix everything well.
4. Add together in carrots or whatsoever other root vegetables you desire. Encompass and cook 4 hours on high or 7-eight on depression for chicken. If using beef, cook five-6 hours on loftier or eight-9 hours on low. Towards the last one and half hour you can add in bell peppers. Taste for seasoning and garnish with cilantro and peanuts.

Notes

1. For chicken, I recommend skinless dark meat. For beefiness, chuck, short ribs or oxtail work all-time.
2. Add together in jalapeño according to how hot information technology is. They can vary greatly when it comes to heat. If you like a lot of kick, instead of jalapeño, yous tin use habanero or scotch bonnet peppers.
3. Unlike cuts of chicken will vary in cooking time. If you lot are using bone in chicken thighs, they should be cooked till the meat is autumn of the os tender.

Nutrition Information

Yield half-dozen Serving Size 1
Amount Per Serving Calories 776 Full Fat 62g Saturated Fat 11g Trans Fatty 0g Unsaturated Fat 45g Cholesterol 157mg Sodium 988mg Carbohydrates 11g Fiber 2g Sugar 4g Protein 46g

Nutrition information calculated by Nutritionix.

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