Maffe is a beef or lamb stew made with arachid (peanut butter). It is one of the most popular entrees in Senegal.

˝ Ib. chopped onions

˝ cup oil

2 Ibs. stew beef or lamb

1 6-oz. can tomato paste

3 6-oz. cans water or beef broth

˝ tsp. crushed red pepper

1 Tbs. coarse black pepper

1 Tbs. salt

˝ tsp. thyme

8 cabbage wedges, 2-inches wide

2 large potatoes

8 tiny white turnips

8 large sweet potatoes

1 cup peanut butter

2 cups rice


In a 1-gallon Dutch oven or heavy kettle: Sauté: ˝ Ib. CHOPPED ONIONS in ˝ cup OIL until onions are soft but not brown. Add 2 Ibs. STEW BEEF or LAMB cut in 1-inch cubes. Sauté lightly until meat turns color but does not brown. Add: 1 6-oz. can TOMATO PASTE, thinned with 3 6-oz. cans WATER or BEEF BROTH, ˝ tsp. CRUSHED RED PEPPER, 1 Tbs. COARSE BLACK PEPPER, 1 Tbs. SALT and ˝ tsp. THYME. Cover tightly and simmer over low heat for 1 hour or until meat is nearly done. Add: 8 CABBAGE WEDGES, 2-inches wide, 2 large POTATOES, cut in quarters, 8 tiny WHITE TURNIPS (whole) and 8 large SWEET POTATOES, cut in halves. Cover and simmer for 30 minutes until vegetables are tender. Place 1 cup PEANUT BUTTER in a small bowl. Pour some of the pan gravy into the peanut butter to make a smooth cream. Pour peanut-butter mixture over the meat and vegetables. Cook for 5 minutes longer. Cook 2 cups RICE as package directs. Place ˝ cup COOKED RICE in a large soup bowl. Arrange one of each vegetable around edge of bowl. Stir up mixture and place a ladleful of stew in center of plate.


Serves 8.


country : Senegal

course : meat dish


source : The African Cookbook / Bea Sandler