Lamb Mafe

Lamb mafe by Wendy IngorvaiaMafe is a creamy peanut-based stew, made with lamb, that’s popular throughout West Africa.  If you’re in New York City, you can get some at a Senegalese restaurant in Harlem (I would recommend Le Baobab or Africa Kine).  You could also cook some!  While it isn’t a terribly well-known dish, the ingredients aren’t too hard to come by, and it’s absolutely delicious.  Here is a recipe, based off one I found online:

Ingredients:

2 tablespoons peanut oil

1 large onion, minced

2 pounds lamb stew meat, cut into pieces

½ cup creamy peanut butter

1 ½ cups cold water

⅓ cup tomato paste

2 cups hot water

4 large carrots, scraped and cut into small pieces

3 sprigs fresh thyme

2 bay leaves

Salt and pepper to taste

Directions:

Heat the oil in a heavy saucepan and add in the onions

Add the meat and continue to cook until it’s lightly browned on all sides

In a small bowl, mix the peanut butter with the cold water and pour it over the meat

Dilute the tomato paste with the hot water, then pour it over the stew and make sure the ingredients are well-mixed

Add the remaining ingredients, lower the heat, cover and let it simmer for 1 hour

Remove the thyme sprigs and bay leaves

Serve hot over white rice