Maafe — West African Peanut Stew

Shopping list

• 600 g stewing beef — cut into 3 cm chunks

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• 150 g smooth peanut butter

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• 400 g chopped tomatoes — tinned

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• 300 g sweet potato — peeled and cubed

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 20 g fresh ginger — peeled and grated

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• 2 tbsp tomato purée

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• 2 tbsp vegetable oil

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• 1 tsp ground cumin

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• 0.5 tsp cayenne pepper — or to taste

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• 500 ml beef stock

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• 1.5 tsp salt

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• 10 g fresh coriander — chopped, for garnish

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Step by step

1. 1

   Heat the vegetable oil in a large heavy pot over medium-high heat. Season the beef chunks with salt and brown them in batches, about 3– 4 minutes per batch, until well caramelised. Remove and set aside.

2. 2

   Reduce the heat to medium and add the chopped onion to the pot. Sauté for 5 minutes until softened and translucent.

3. 3

   Stir in the garlic, ginger, cumin and cayenne. Cook for 1 minute until fragrant.

4. 4

   Add the tomato purée and cook for 2 minutes, stirring constantly, to deepen the flavour.

5. 5

   Return the beef to the pot along with the chopped tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom.

6. 6

   Bring to the boil, then reduce to a gentle simmer. Cover and cook for 60 minutes, stirring occasionally, until the beef is tender.

7. 7

   In a small bowl, whisk the peanut butter with 100 ml of the hot cooking liquid until smooth. Stir this mixture back into the pot.

8. 8

   Add the cubed sweet potato and stir through. Simmer uncovered for a further 20– 25 minutes until the sweet potato is tender and the sauce has thickened to a rich, velvety consistency.

9. 9

   Taste and adjust seasoning with more salt or cayenne as desired.

10. 10

    Serve hot, garnished with chopped coriander, alongside steamed rice or flatbread.