Mafé

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large heavy pot over medium-high heat and brown the beef in two batches for 8 minutes each. Set aside.

   Mark done Start 8 min timer

2. Cook the onions in the same pot for 5 minutes. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 2 minutes.

   Mark done Start 5 min timer

3. Whisk the peanut butter with 250 ml of warm stock until smooth. Add it to the pot with the rest of the stock, the beef, scotch bonnet, salt and pepper.

   Mark done

4. Bring to a boil, then reduce the heat, cover and simmer for 50 minutes, stirring now and then.

   Mark done Start 50 min timer

5. Add the sweet potatoes and carrots and simmer for 20 minutes. Add the cabbage and simmer for 15 minutes more, until all the vegetables are tender.

   Mark done Start 20 min timer

6. Remove the scotch bonnet. Taste, adjust the salt and serve over rice.

   Mark done

Chef’s Tips

• Use plain peanut butter with no sugar or salt. Sweetened peanut butter makes the stew sweet.
• Whisk the peanut butter into warm stock before adding it. It goes in without lumps.
• Stir now and then. The peanut sauce catches on the bottom of the pot.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• White rice
• Couscous
• Hot pepper sauce

Storage & Reheating

Keep in the fridge up to 4 days. It thickens, so thin with water when reheating. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.