Can I make this Mafe in a slow cooker?
Yes, you can brown the lamb and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding vegetables during the last hour.
DINNER
Hearty Senegalese Lamb and Peanut Stew (Mafe)
Experience the rich, comforting flavors of West Africa with this traditional Senegalese Mafe. Tender lamb and a vibrant assortment of vegetables are slow-simmered in a savory peanut sauce, creating a deeply satisfying and aromatic stew perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb cubes dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-sealed on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
02
Reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil to the pot. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
03
Return the browned lamb to the pot. Stir in the crushed tomatoes, beef broth, smooth peanut butter, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper (if using). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 60 minutes, stirring occasionally.
04
Add the carrots, potatoes, and sweet potato to the stew. Stir gently to combine. Cover and continue to simmer for another 30 minutes, or until the vegetables are tender and the lamb is very tender.
05
Taste and adjust seasoning as needed. Serve hot.
About This Recipe
Experience the rich, comforting flavors of West Africa with this traditional Senegalese Mafe. Tender lamb and a vibrant assortment of vegetables are slow-simmered in a savory peanut sauce, creating a deeply satisfying and aromatic stew perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can toast the peanut butter lightly in a dry pan before adding it to the stew. This deepens its nutty notes. Ensure the lamb is well-browned in the first step to build a strong flavor base for the stew.
Easy Substitutions
Beef or goat can be used instead of lamb. For a vegetarian version, omit the lamb and use vegetable broth, adding chickpeas or lentils for protein. Collard greens or cabbage can be added with the other vegetables for extra greens.
Storage & Reheating
Store leftover Mafe in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over medium-low heat or in the microwave.
Serving Suggestions
Serve this Senegalese Mafe with a side of fluffy white rice, couscous, or fonio to soak up the delicious sauce. A simple green salad with a light vinaigrette would also complement the richness of the stew. For an authentic touch, offer a side of hot sauce for those who enjoy extra spice.
Common Mistakes
1. Not browning the lamb sufficiently: This step is crucial for developing deep flavor. Ensure the lamb has a good sear on all sides. 2. Not stirring the stew regularly: Peanut butter can stick to the bottom of the pot and burn, so stir occasionally, especially after adding the peanut butter. 3. Adding vegetables too early: If added at the beginning, vegetables can become mushy. Adding them in the last 30 minutes ensures they are tender but still hold their shape. 4. Not adjusting seasoning: Always taste the stew before serving and adjust salt, pepper, or cayenne to your preference.
Frequently Asked Questions
What kind of peanut butter should I use?
Use smooth, unsweetened peanut butter for the best results. Natural peanut butter that only contains peanuts and salt is ideal.
Can I freeze Mafe?
Absolutely! Mafe freezes very well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Mafe, also known as Tigadèguèna or Domoda, is a staple in West African cuisine, particularly in Senegal. The key to its rich flavor is the slow simmering that allows the peanut butter to meld with the tomatoes and spices, creating a thick, savory sauce. The addition of root vegetables not only adds substance but also contributes natural sweetness and texture, balancing the savory notes of the lamb and peanut. Don't be afraid to let it simmer longer if you have time; the flavors only deepen.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.