Mafe | Senegalese Lamb Stew

When it comes to mafe, a traditional stew from Senegal, there are very few absolutes. It’s typically made from lamb, mutton, beef, or chicken and vegetables stewed in peanut sauce, although the combination of veggies is variable–and arguable. Chef Thiam says the butternut squash is mandatory, whereas my cousin feels strongly about the presence of cabbage. What isn’t negotiable is the type of peanut butter, which is of major importance. It must be pure, all-natural peanut butter, the freshly ground kind where the oil separates and there’s no other ingredients besides peanuts, not even salt. The vegetables should be cut rather chunkily, lest they disintegrate completely in the stew. One last thing, something to teach your guests: The habanero peppers are left whole, the idea being that you can dab at them if you want to intensify the heat while you eat. For a more intense, ambient chile pepper presence, pierce the peppers before adding them to the stew.–Sean Timberlake

LC Authentic Experience Note

For a truly authentic mafe experience, ask your guests to take a seat on the floor and serve the stew and rice without plates and utensils, as is tradition.

Mafe Recipe

  • Quick Glance
  • 1 H, 15 M
  • 1 H, 45 M
  • Serves 4

Ingredients

  • 1 pound lamb stew meat, cut into 1-inch pieces
  • Few drops red wine vinegar
  • 1/4 cup peanut oil, plus more for the marinade
  • 2 small onions, diced
  • 3 to 4 garlic cloves, crushed and peeled
  • 2 heaping tablespoons tomato paste
  • 1/2 cup hot water
  • 4 to 5 cups water, or beef, lamb, homemade chicken stock or canned chicken broth
  • 1 bay leaf
  • 1/2 pound butternut squash, peeled and cut into 1-inch chunks
  • 1/2 pound mixed roots and tubers, such as turnips, potatoes, carrots, yuca, cassava, peeled and cut into 1-inch chunks
  • 1 small head cabbage, outer leaves removed, cabbage cut into slender 1/2-inch wedges
  • 1 to 2 habanero peppers, left whole
  • 4 heaping tablespoons all-natural smooth peanut butter
  • Cooked white rice, for serving

Directions

  • 1. To make the stew, toss the meat in a large bowl with several good shakes of vinegar with your thumb held over the bottle opening. Add a modest drizzle of olive oil and season with salt and black pepper. Add half the onions and garlic and set aside for 20 to 30 minutes.
  • 2. In a large stockpot over medium-high heat, heat the peanut oil. Pat the meat dry, then sear on all sides until browned. Reduce the heat to medium. Add the remaining onion and garlic, and sauté just until they are softened but not browned.
  • 3. Scrape the tomato paste into a small bowl and slowly add the 1/2 cup hot water. Stir the mixture into the pot and cook until the sauce thickens and oil glistens on the surface.
  • 4. Add enough stock to cover the vegetables (about 4 cups, give or take) plus the bay leaf and bring to a boil. Reduce the heat to medium-low and simmer gently, partially covered, for about 30 minutes.
  • 5. Add the remaining vegetables, nestling in the larger pieces, and the habanero and simmer until they are tender, about 20 minutes. Add stock if the vegetables are not fully covered. If some vegetables soften faster than others (the squash is likely to cook fastest, and the cabbage more slowly), remove them so they do not fall apart in the stew, and reintroduce them at the end.
  • 6. Remove about 1 cup of the liquid and transfer to a small bowl. Add the peanut butter and stir to dissolve. Pour the mixture back into the pot and simmer 10 more minutes, until the sauce is smooth and thickened. The stew is ready at this point, but can be left to simmer longer to intensify the flavor, stirring in additional stock if the sauce tightens too much. Remove and discard the bay leaf. You can leave the habaneros in the stew but warn guests of their presence. Serve the stew over the white rice.
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Comments
Comments
  1. Rick Casner says:

    Damn nice writing & sounds really tasty.

  2. Amy Iacopi – Parsnip sounds like a lovely choice of tuber for the dish. I would think the sweetness would really play nicely with the peanut butter.

  3. Lauren Cumbia – it’s interesting that you went vegetarian with it, since chef Thiam serves it vegetarian in his restaurant. I’ll have to try it sans meat myself!

  4. Janis Tester – it surely can be addictive!

  5. Beth Price, LC Director of Recipe Testing says:

    This was the perfect meal for a blustery night. The peppers, peanut butter and tomato paste melded to make a flavor that reminded my family of Thai red curry- spicy yet smooth, and so good that you couldn’t stop- even when your taste buds were on fire! We love heat and ramped it up by using scotch bonnets, slit down the middle.

    Thank you for the recipe.

  6. Sofia says:

    Made this last night, but substituted the meat for fake chicken strips. Came out absolutely wonderful. Having leftovers tonight and it is even better today.

  7. pepsakoy says:

    I made the dish for dinner the other day and my husband, who isn’t really a big fan of peanut butter, said it’s delicious which I couldn’t agree more!

  8. Erika says:

    My new boss had a dinner party last night and served this dish. I was looking up the proper spelling of the dish so that I could talk about it non-stop to everyone. It was an absolutely amazing dish. I wanted to make it and let my boss know I would love the recipe. She said she used this giant wood mortar and pestle (don’t remember what it’s called) to muddle all the spices and ingredients (she learned from a Senegalese friend) and said it could be a lot of work. I’m leaving that up to her, then! But this recipe looks easy enough to follow and quite similar to her dish, minus the cabbage (which sound like it would be fantastic). My only concern is that I have someone in my house with a peanut allergy… Would olive oil and almond butter be acceptable substitutes for the peanut oil and peanut butter?

    • Beth Price says:

      Hi Erica, I would definitely give it a try. The flavor and texture might be a bit different but almond butter can usually be substituted in most recipes. Let us know!

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