Mafé Boeuf by @niangcook

N/A

1 serving

🥩

1 kg

Beef

🍅

140 g

Tomato Puree

🥔

2

Potatoes

🫚

500 g

Cassava

🍠

300 g

Sweet Potato

🥜

240 g

Peanut Paste

🧂

15 ml

Maggi Aroma

🌿

3

Bay Leaves

🌶️

1

West Indian Pepper

🫗

200 ml

Sunflower Oil

🧂

5 g

Salt

🌶️

Pepper

🧄

15 g

Garlic Cloves

🌶️

1

West Indian Pepper

🫑

0.5

Green Pepper

🧅

40 g

Shallot

Preparation Steps

  1. Step 1/11

    Peel the cassava, sweet potato, and potatoes, then cut them into large chunks.

    cassava
    sweet potato
    potato
    🥕vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Roughly chop the garlic, shallot, green bell pepper, and 1 West Indian chili pepper.

    garlic
    shallot
    green bell pepper
    West Indian chili pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Blend the chopped aromatics with half the salt and half the black pepper into a coarse nokoss marinade.

    garlic
    shallot
    green bell pepper
    West Indian chili pepper
    salt
    black pepper
    🥤blender
    🥄measuring spoon

  4. Step 4/11

    Coat the beef with the nokoss marinade, then let it rest for 15 minutes.

    beef
    🥄wooden spoon

  5. Step 5/11

    Heat the sunflower oil in a large pot over medium-high heat, then brown the marinated beef on all sides.

    sunflower oil
    beef
    🥄wooden spoon
    🥛measuring jug

  6. Step 6/11

    Stir the tomato paste into the browned beef, then cook it for 3 minutes until slightly darkened.

    tomato paste
    beef
    🥄wooden spoon

  7. Step 7/11

    Pour in 1.5 l water and add the Maggi seasoning, bay leaves, remaining West Indian chili pepper, salt, and black pepper.

    water
    Maggi seasoning
    bay leaf
    West Indian chili pepper
    salt
    black pepper
    🥄wooden spoon
    🥛measuring jug
    🥄measuring spoon

  8. Step 8/11

    Bring the stew to a boil, then reduce the heat and simmer covered for 45 minutes.

    beef
    water
    🥄wooden spoon

  9. Step 9/11

    Whisk the peanut paste with 250 ml hot stew liquid until smooth, then return the mixture to the pot.

    peanut paste
    water
    🥄wooden spoon
    🥛measuring jug

  10. Step 10/11

    Add the potato, cassava, and sweet potato chunks, then simmer for 30 minutes until the meat and vegetables are tender.

    potato
    cassava
    sweet potato
    beef
    🥄wooden spoon

  11. Step 11/11

    Taste the sauce and adjust the salt and black pepper, then remove the bay leaves before serving.

    salt
    black pepper
    bay leaf
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Root Vegetable, Nuts, Condiment, Oil, Fat, Seasoning, Aromatic

Ingredients

Beef, Tomato puree, Potatoes, Cassava, Sweet potato, Peanut paste, Maggi aroma, Bay leaves, West Indian pepper, Sunflower oil, Salt, Pepper, Garlic cloves, Green pepper, Shallot

Allergens

Peanuts

Dietetics

Dietary regimen

Dairy-free

Calories

820 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 49g, Fat: 48g, Fiber: 8g, Sugars: 10g

Nutritional Information

Minerals

Iron: 6.1mg, Potassium: 1190mg, Zinc: 9.2mg, Magnesium: 155mg, Sodium: 870mg

Vitamins

Vitamin A: 90mcg, Vitamin C: 42mg, Vitamin B6: 0.8mg, Vitamin B12: 3.2mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, blender, wooden spoon, measuring spoon, measuring jug, vegetable peeler

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Lunch, Dinner, Family Meal, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Senegalese

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Creamy, Thick, Hearty, Soft

Flavors

Nutty, Savory, Spicy, Rich, Tomatoey, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Reheat until piping hot)