Maffe aux Legumes Arachid
(Beef or Lamb in Peanut Butter) Recipe
Origin: Senegal Period: Traditional
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Ingredients:
250g chopped onions
250ml oil
900g stewing beef or lamb cut into 3cm cubes
200g tomato paste
200g beef broth
1/2 tsp red chilli flakes
1 tbsp coarse black pepper
1 tbsp salt
1/2 tsp thyme
8 cabbage wedges (5cm wide at base)
2 large potatoes, quartered
8 baby white turnips, whole
8 large sweet potatoes, halved
250ml peanut butter
Maffe aux Legumes Arachid
(Beef or Lamb in Peanut Butter) Preparation:
Method:Heat the oil in a large casserole dish and add the onions and meat. Cook the meat until lightly coloured then mix the tomato paste and beef broth along with the chilli, black pepper, salt and thyme. Add this to the casserole, cover and simmer for about an hour.
Place the peanut butter in a bowl, add some 300ml of the pan stock into the peanut butter and mix to a smooth paste before tipping into the pan. Cook for a further 5 minutes, until the sauce thickens.
Place some 100g of freshly-cooked rice in the bottom of a large soup bowl. Arrange one of each vegetable around the edge of the bowl then spoon a ladleful of the mixture on top of the rice (make sure you stir the mixture up first).
Read: Recipe Articles and Reviews
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More Senegalese recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Beef... More recipes for Lamb... More recipes for Nuts... More recipes for Carbohydrate Staples...
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Other recipes with beef and cabbage as primary ingredients:
Ochsenschwanzsuppe
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