Senegalese Beef Mafe

Ingredients

• 1.5 lb beef chuck, boneless
• 1 medium onion
• 3 cloves garlic cloves
• 1 tbsp fresh ginger, peeled
• 1 lb sweet potato
• 14.5 oz canned tomatoes, crushed
• ¾ cup natural peanut butter
• 1 cup beef broth
• 1 to taste salt and pepper

Instructions

1. 1

   Cut the beef into 1.5-inch cubes by first placing the meat on a cutting board, then slicing it lengthwise into 1.5-inch-wide strips, then cutting each strip crosswise into chunks about the size of dice. Pat the pieces dry with paper towels so they brown better.

2. 2

   Slice the onion in half from root to tip, place each half flat-side down on the cutting board, then slice crosswise into thin half-moon pieces about the width of a dime.

3. 3

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

4. 4

   Mince the fresh ginger into pieces about the size of a pencil tip by placing it on the cutting board and cutting it into very thin slices, then gathering the slices and cutting them crosswise into tiny fragments.

5. 5

   Peel the sweet potato with a vegetable peeler, then cut it into 1-inch cubes by slicing it lengthwise into thick planks, then cutting each plank into sticks, then cutting the sticks crosswise into cubes.

6. 6

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

7. 7

   Add the beef cubes to the hot oil in a single layer, working in two batches if needed so they fit without crowding. Leave them undisturbed for 4 minutes until the bottom surface turns dark golden brown.

8. 8

   Stir the beef and cook it for 4 more minutes, stirring occasionally, until all surfaces are browned and you see a dark crust forming.

9. 9

   Pour the beef onto a clean plate and set it aside. Leave any browned bits stuck to the bottom of the pot—they will flavor the sauce.

10. 10

    Pour 1 tablespoon more olive oil into the same pot, still over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and pale golden, about 3 minutes.

11. 11

    Add the minced garlic and minced ginger to the onion. Stir constantly for 30 seconds until the mixture becomes very fragrant and you smell a strong spice aroma.

12. 12

    Add 1 cup of beef broth to the pot. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot, stirring for 1 minute until the sauce looks uniform and no crusty bits remain.

13. 13

    Stir in 14.5 ounces of crushed tomatoes (the entire can, including liquid) and 0.75 cup of peanut butter. Whisk the mixture constantly for 1 minute until the peanut butter dissolves completely and the sauce looks smooth and creamy.

14. 14

    Return the seared beef to the pot, add the sweet potato cubes, and stir well so all ingredients are coated in sauce. Reduce the heat to medium-low so the liquid simmers gently—you should see small bubbles breaking the surface occasionally.

15. 15

    Cover the pot with a lid and simmer for 20 minutes, stirring once every 5 minutes, until the beef is tender enough to cut with a spoon and the sweet potato breaks apart when poked with a fork.

16. 16

    Taste a spoonful of the sauce. Add salt and pepper a pinch at a time, tasting after each pinch, until the flavors taste rich and balanced—not too salty, but savory and full.

17. 17

    Ladle the mafe into bowls, making sure each serving contains beef, sweet potato, and plenty of peanut sauce. Serve immediately while hot.

Tools you’ll need

• cutting board
• chef's knife
• vegetable peeler
• large pot with lid (5-6 quart minimum)
• wooden spoon
• whisk
• large spoon or ladle
• paper towels

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