Mafé is one of the many variations of the African groundnut stew.
- 2 – 3 tbsp cooking oil, to sauté meat and onions
- 1 – 2 lbs of lamb or mutton
- 1 – 2 onions, finely chopped
- 2 tbsp tomato paste or a can of tomato sauce
- 2 – 4 tomatoes, peeled if desired, cut into sections
- salt and black pepper (to taste)
- 1 hot chili pepper, or ground red pepper to taste (optional)
- one or more chopped vegetables: cabbage; carrot; sweet cassava tuber; eggplant (aubergine); potato; squash; sweet potato; turnip
- 1 Maggi® cube (optional)
- 1 cup peanut butter (natural, unsweetened)
- 1 – 2 cups of beef broth or stock
- Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins.
- Crush peanuts with a potato-masher.
- Heat oil in a large cooking pot.
- Sauté the meat and onions over high heat.
- Reduce heat and simmer for a few minutes.
- Add all remaining ingredients except the peanut butter and water.
- Simmer until all ingredients are tender, till thirty minutes.
- Add water if it becomes completely dry. Reduce heat.
- Add the peanut butter. Stir.
- Add or beef broth as needed to make a smooth sauce and water to make a thick soup.