This stew was either originated in Senegal or from Bambara tribe of Mali. Either way, anything with peanut butter tastes great! It is served with brown rice or pieces of baguette (without fork or spoon, just your right hand and baguette scoops) on a single plate for everyone or in a bowl
Mafè
(Senegalese French)
Wolof is wildly spoken.
Serves 6-10
1/2 cup (130 g) organic creamy peanut butter
3 cups (720 ml) organic chicken stock
1 Tbs. (15 ml) olive oil
1 organic each: red onion and bell pepper, cut into 1-inch (2.5 cm) dice
4 minced organic garlic cloves
1 heaping Tbs. (+15 g) organic tomato paste
2 cups (400 g) organic diced tomatoes with liquid
1 Tbs. tamarind paste or substitute: organic lime juice/white wine or rice vinegar, mixed with equal parts of organic, light brown sugar
1 tsp. (5 ml) fish sauce
1 bay leaf
1 organic habanero chile, whole, stem on
1 organic sweet potato, cut as others = about 2 cups (280 g)
1 large organic carrot, cut as others = about 1 cup (140 g)
2 organic turnips or 1 large organic russet potato, cut as others, = about 1 cup/140 g
black pepper as needed
optional:
5 -7 organic whole okra pods
1 Tbs. (15 g) baobab (African) if you can fine it, substitute maca (Peruvian) or ginseng (Asian) powder
4 cups (80 g) organic spinach or baobab leaves if possible
Wolof numbers:
been 1. Combine the peanut butter with 1 cup (240 ml) chicken stock, stir to make a smooth sauce.
ňaar 2. Sauté the onions and bell peppers with oil over medium high heat, about 3 minutes
nat 3. Add the garlic for 30 seconds.
neent 4. Add the tomato paste, stir to coast the vegetables, cook 3-4 minutes.
juroom 5. Add the diced tomatoes with their liquid. Stir the bottom of the pan to loosen any bits. Bring to simmer.
juroom been 6. Stir in the peanut sauce and 2 cups (480 ml) chicken stock.
juroom ňaar 7. Add the tamarind paste or its substitute, fish sauce, bay leaf, and habanero.
juroom nat 8. Simmer on low heat about 30 minutes, covered. Stir frequently.
juroom neent 9. Add the sweet potatoes, turnips, and carrots. Season with black pepper and cook 12-15 minutes.
fukk 10. Remove the habanero. Discard or set aside to use as garnish.
fukk ak been 11. Add the okra and cook another 3 minutes until tender.
fukk ak ňaar 12. Sprinkle in the baobab powder or substitute, stir in the spinach.
fukk ak nat 13. Remove from the heat.
(a) If too thick, thin with up to 1 cup (240 ml) additional chicken stock.
fukk ak neet 14. Remove the bay leaf.
Leftovers? Use in a taco filling.
fukk ak been 11. Add the okra and cook another 3 minutes until tender.
fukk ak ňaar 12. Sprinkle in the baobab powder or substitute, stir in the spinach.
fukk ak nat 13. Remove from the heat.
(a) If too thick, thin with up to 1 cup (240 ml) additional chicken stock.
fukk ak neet 14. Remove the bay leaf.
Leftovers? Use in a taco filling.
