Beef Mafé (West African groundnut stew)

Beef Mafé - West African groundnut stew

Eric le chien trying to blend in with his surroundings

The snow is falling here in the Limousin and powdery white flakes are covering the ground.  The temperature has dropped by about 20c in a week, a bit of a shocker, but it's beautiful. As long as the fire's on, I've had a long country walk with Eric le chien and a stew is slow cooking away I'm happy. I am still excited by the change of seasons and colours here in the Creuse - it is a real pleasure and a joy to be so close to, and a part of nature where we live. 

I am always looking for new recipe and flavour inspiration from around the world and love to experiment with new methods and ingredients. This recipe for mafé - a West African groundnut stew is a simple one pot dish. The choice of ingredients is up to you and what's seasonal or needs using up. You can cook this on the hob on a low heat until the vegetables and meat are cooked through and tender - or let it simmer away in the slow cooker for about 5-6 hours.  It's cooked when the meat is tender and falling apart and the vegetables cooked through.

This recipe was given to me by my friend Susanne who knows of my love of spicy stews and slow cooking.  Merci beaucoup Susanne.

recipe inspired and adapted from The Congo Cookbook 

My mafé recipe uses beef but you can substitute with your meat or fish of choice, or leave it vegetarian. You can use your own choice of vegetables too. I've used this same recipe base with pork shoulder, sweet potatoes & cabbage. NB: cooking times will vary depending on your choice of ingredients.  

Tip:  Stews are always better eaten the next day if you have time to prepare ahead.  After cooking, cool and refrigerate and reheat thoroughly the next day.  

serves 6
preparation time: 15 minutes
cooking time:  approx 2 hours on the hob or 5-6 in a slow cooker (but refer to your own cooking manual as all slow cookers are slightly different)

ingredients:
1 kg stewing beef (cut into large chunks)

2 large onions (roughly chopped)

6 carrots (cut into large chunks)

2-3 handfuls green beans 

2-3 large potatoes (cut into large chunks)
1 cup peanut butter (or make your own by blending 1 cup of roasted peanuts with 1/2 cup of water)
1 cup stock/water
1 kg chopped tomatoes
3-4 garlic cloves (crushed)
3-4 bay leaves
2-3 whole chillies (scotch bonnet are good) 
salt and pepper 
2 tbs oil

method:
Heat a large frying pan then add the oil. Fry the beef for a few minutes (in batches if necessary) to caramelise on both sides then add with all the other ingredients to a large cooking pot/slow cooker. Stir everything together to make sure it's well incorporated then cover and bring to the boil.  
Reduce the heat and simmer on a low heat for approximately 2-6 hours - depending on your cooking method/cut of meat. Check regularly and stir. If it looks like it might be drying out add a bit more stock/water.  

I like to serve this with soft polenta or rice. Bon appetit!  

my mafé - beef groundnut stew

The almost invisible & stealthy Eric le chien at De Tout Coeur Limousin

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