Mafe Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 to 2 pounds of lamb (shoulder or leg, bone in cut into 3-4" chunks - could also use skinless chicken like legs or thighs)
1 large onion, chopped into small pieces
1/2 small can of tomato paste
1 Maji (bouillon) cube - (best to use African Maji, although I think it has MSG.)
3 carrots, peeled and cut into 3 or 4 inch chunks
1 yucca, peeled and cut into 2 to 3 inch chunks
1/8 chunk of cabbage (optional - slice cabbage in half and then divide by 4)
1 habanero pepper
1/2 c. creamy peanut butter
water
salt
pepper
1 lemon
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Directions: |
Directions:Season meat with salt and pepper. In large dutch oven, brown meat in a about 2-3 T. of very hot oil. When brown on all sides (but not cooked through) add chopped onions and cook until onion are just about to brown.
In a small bowl, mix one cup of water with the tomato paste. Add the water tomato mixture to the meat and onions. Then add just enough water to barely cover the meat. Add maji, salt and pepper. Bring to a boil and then simmer for about 20 minutes, until you see the oil start to collect on the surface of the water. Add more water to increase the volume in the pot so it rises up the side of the pot about an inch. Bring to a boil and then add vegetables. Cook for about 30 minutes until the veggies and meat are cooked. If the meat will need more time, remove the veggies and keep warm in a separate bowl. Add peanut butter and lower heat to a simmer and continue to cook for about 15 minutes until the sauce has thickened and you see the oil rising to the top of the sauce. Adjust salt and pepper. Serve over Jasmine rice with slices of lemon.
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