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Mafé (Senegal)

Name: Mafé (Senegal)
Total time: 75 min
Yield: serves 4
Ingredients: 600 g Sliced beef; 2 tbsp Neutral oil; 1 Onion; 2 cloves Garlic; 2 tbsp Tomato paste; 1 Chili pepper; 200g Peanut paste; 2 Potato; 2 Carrot; 200 g Rice

Preparation time: 1 h 15
Servings: serves 4

Ingredients

serves 4

Sliced beef — to buy600 g
Neutral oil — to buy2 tbsp
Onion — to buy1
Garlic — to buy2 cloves
Tomato paste — to buy2 tbsp
Chili pepper — to buy1
Peanut paste — to buy200g
Potato — to buy2
Carrot — to buy2
Rice — to buy200 g

Preparation

Cut the beef into even cubes about 3cm, and brown it in very hot oil for 5-6 minutes on all sides, until nicely coloured: this browning gives flavour to the whole sauce.
Add the sliced onion and garlic, cook 3-4 minutes until tender.
Add the tomato paste and chili, mix well and cook 2 minutes so the paste loses its raw acidity.
In a separate bowl, dissolve the peanut paste with a little hot water, stirring well until you get a smooth, lump-free cream, then pour it into the pot.
Add the potato and carrot cut into large chunks, cover with water, bring to a boil then lower the heat, cover and simmer 45-50 minutes over low heat, stirring occasionally so the sauce doesn't stick (peanut tends to catch).
The sauce should be thick, smooth, and slightly glossy with oil on the surface by the end (the peanut oil rising is normal and a sign it's ready).
Cook the white rice separately, and serve the mafé hot over it.