Mafé

Preparation

1. Season the beef chunks generously with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Brown the beef in batches for 5–7 minutes, turning to get a good crust on all sides. Do not crowd the pot. Remove the browned beef and set aside.
2. In the same pot, reduce heat to medium. Add the chopped onion, garlic, and ginger. Sauté for 4–5 minutes until soft and fragrant. Add the tomato paste and stir, cooking for 2–3 minutes until it darkens slightly. Pour in the blended fresh tomatoes. Cook the sauce down for 10 minutes.
3. Return the beef to the pot. Add the beef stock, bay leaf, cayenne, and bouillon cube. Bring to a boil, then reduce to a low simmer. Cover and cook for 45–60 minutes until the beef is nearly tender.
4. Whisk the peanut butter with 1 cup of hot broth from the pot until smooth — this prevents lumps. Pour the peanut butter mixture into the stew and stir to incorporate. Add the vegetables (sweet potato, carrots, cabbage). Leave the whole scotch bonnet in the pot for flavor.
5. Simmer uncovered for 20–25 minutes, stirring occasionally to prevent the peanut sauce from sticking to the bottom, until the vegetables are tender and the sauce has thickened to a creamy, glossy consistency. Taste and adjust salt and cayenne. Remove the bay leaf and whole pepper.
6. Serve hot over white rice or millet, family style from a large shared dish.