Maafe — Peanut and Sweet Potato Stew

Shopping list

• 500 g stewing beef — cut into 3cm cubes

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• 3 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 1 tbsp fresh ginger — grated

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• 2 tbsp tomato purée

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• 150 g smooth peanut butter — no added sugar

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• 400 g sweet potatoes — peeled and cut into chunks

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• 600 ml beef stock

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• 1 piece Scotch bonnet chilli — whole, pierced

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• 1 pinch salt and black pepper — to taste

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• 2 tbsp fresh coriander — chopped, for garnish

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Step by step

1. 1

   Season the beef cubes generously with salt and pepper.

2. 2

   Heat the oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 3– 4 minutes per batch, turning to colour all sides. Remove and set aside.

3. 3

   Reduce heat to medium. Add the onion to the same pot and cook for 5 minutes, stirring, until softened and lightly golden.

4. 4

   Stir in the garlic, ginger, and tomato purée. Cook for 2 minutes until fragrant and the purée deepens in colour.

5. 5

   Return the beef to the pot. Add the peanut butter and beef stock, stirring well to combine. Bring to a simmer.

6. 6

   Add the whole Scotch bonnet (do not burst it unless you want serious heat) and the sweet potato chunks. Stir gently.

7. 7

   Cover and simmer on low heat for 50– 60 minutes, stirring occasionally, until the beef is tender and the sweet potato is soft. The sauce should be thick and glossy.

8. 8

   Remove the chilli. Taste and adjust seasoning. Garnish with fresh coriander and serve with steamed rice or couscous.