📝 About This Recipe
Hailing from the Mandinka people of Mali and Senegal, Maafe is a soul-warming masterpiece that celebrates the rich, earthy flavors of groundnuts. This Halal-friendly version features tender morsels of lamb simmered in a luscious, spiced tomato and peanut butter gravy that balances sweetness with a gentle heat. It is a quintessential African comfort food, beloved for its velvety texture and the way it transforms simple root vegetables into a gourmet experience.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Lamb shoulder or beef chuck (cut into 1-inch cubes)
- 3 tablespoons Vegetable oil (neutral oil like canola or peanut oil)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
The Sauce Base
- 3 tablespoons Tomato paste (double concentrated if possible)
- 3/4 cup Natural creamy peanut butter (unsweetened, no-salt added preferred)
- 4 cups Beef or vegetable stock (low sodium)
- 1 cup Canned crushed tomatoes (or pureed fresh tomatoes)
- 1 piece Scotch bonnet or Habanero pepper (kept whole for mild heat, or pierced for spicy)
Vegetables and Seasoning
- 2 medium Sweet potato (peeled and cut into 1.5-inch chunks)
- 2 large Carrots (sliced into thick rounds)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Ground cumin
- to taste Salt and black pepper
For Garnish
- 1/4 cup Roasted peanuts (roughly chopped)
- 1/4 cup Fresh cilantro (chopped)
👨🍳 Instructions
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1
Pat the meat dry with paper towels and season generously with salt and black pepper. This ensures a better sear and deeper flavor.
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2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches to avoid crowding, about 5-7 minutes per batch, until a deep golden crust forms. Remove meat and set aside.
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3
In the same pot, reduce heat to medium. Add the onions and sauté for 5 minutes until translucent, scraping up the flavorful browned bits (fond) from the bottom of the pot.
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4
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste and cook for 3-4 minutes, stirring constantly. The paste should turn a deep rust color, which mellows the acidity and adds a savory depth.
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6
Whisk together the peanut butter with 1 cup of the warm stock in a small bowl until smooth. This prevents clumps in your final sauce.
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7
Return the browned meat to the pot. Pour in the peanut butter mixture, the remaining stock, crushed tomatoes, smoked paprika, and cumin. Stir well to combine.
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8
Add the whole Scotch bonnet pepper. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 45 minutes.
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9
After 45 minutes, add the sweet potato and carrot chunks. If the sauce looks too thick, add an extra half cup of water or stock.
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10
Continue to simmer, partially covered, for another 25-30 minutes, or until the meat is fork-tender and the vegetables are soft but not falling apart.
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11
Carefully remove the whole chili pepper before serving. Taste the sauce and adjust the salt and pepper if necessary.
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12
Serve the stew hot, garnished with chopped roasted peanuts and fresh cilantro for a bright finish.
💡 Chef's Tips
Always use natural peanut butter (the kind that is just peanuts and salt) for the most authentic flavor; commercial brands with added sugar can make the stew too sweet. If the sauce becomes too thick and starts to stick to the bottom, whisk in a little extra water or broth to reach a heavy-cream consistency. For a deeper flavor profile, try roasting your sweet potatoes separately before adding them to the stew at the very end. Be very careful with the Scotch bonnet pepper—if it bursts, the stew will become extremely spicy; keep it whole just to infuse the aromatic oils. This stew tastes even better the next day as the spices and peanut flavors have more time to meld and mature.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional West African fufu. Pair with a side of sautéed collard greens or steamed cabbage for a hit of freshness. Accompany with warm crusty bread or flatbread to soak up every drop of the peanut gravy. Serve with a side of spicy ginger juice or a cold hibiscus tea (Bissap) to cut through the richness of the peanuts.