Phil's Mafe Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb of meat (chicken, lamb, or beef), cut into chunks OR 2-2.5 lb of oxtail for the more adventurous (it's also pretty expensive and takes longer to cook)
2 tablespoons vegetable oil
1 large onion, chopped
1 bell pepper, chopped
1 finger of fresh diced ginger
3 cloves of garlic, minced (but actually put a whole bulb in)
1 can (14 oz) of crushed tomatoes
3 tablespoons tomato paste
1/2 cup natural peanut butter (smooth or crunchy)
4 cups broth (I use chicken broth with chicken and beef with any red meat)
2 carrots, sliced
1 potato cubed (many west africans apparently use sweet potato, but I hate sweet potato)
1 small cabbage, chopped (optional) (You probably won't use the whole thing)
Salt and pepper to taste
1 teaspoon cayenne pepper or fresh chopped habanero (optional)
Fresh cilantro or parsley for garnish (optional)
You can play around with other vegetables like squash as well.
|
|
Directions: |
Directions:1. Brown the Meat: In a large pot, heat the oil over medium heat. Add the meat and brown on all sides. Remove the meat and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion, garlic and ginger. Sauté until the onion is translucent.
3. Create the Sauce: Add the crushed tomatoes and tomato paste to the pot. Stir and cook for a few minutes.
4. Combine Ingredients: Return the meat to the pot. Add the peanut butter and broth. Stir until the peanut butter is well incorporated and the sauce is smooth.
5. Simmer: Add the carrots, potato, and any other vegetables you're using. Season with salt, pepper, and cayenne pepper or the habanero. Bring the stew to a boil, then reduce the heat and simmer, covered, for about 1 hour or until the meat is tender and the vegetables are cooked (longer if cooking oxtail but I'm not sure how much). Alternatively, you can put the stew in a slow cooker and cook for about 6 hours. More like 8 if cooking oxtail.
6. Final Adjustments: Adjust the seasoning to taste. If the stew is too thick, add more broth or water. If it's too thin, simmer uncovered to reduce.
7. Serve: Garnish with fresh cilantro or parsley. Serve hot over rice or couscous. |
|
Personal
Notes: |
Personal
Notes: My French teacher from Senegal (he taught me in my second semester of French at UK) taught me how to make this dish which is common to West Africa.
|
|
This recipe for Phil's Mafe is from