Senegalese-style Mafé (Groundnut Stew)
Senegalese-style Mafé (Groundnut Stew)
Recipe courtesy of Chris Golden, scientist, Malagasy music video star, blow-dart hunter extraordinaire.
Serves: 6-8
Ingredients:
24 oz. crushed tomatoes with basil
1 ½ cups smooth peanut butter (roughly, half of a standard-sized jar)
3 cups chopped shitake mushrooms
2 cups chopped leeks
8 oz. coconut milk
8 pods of Melegueta pepper (substitute brown cardamom)
2 tablespoons ground ginger powder (or more to taste)
1 tablespoon garlic powder
1 teaspoon dried red pepper flakes (or more to taste)
Salt and pepper to taste
Bunch of cilantro, coarsely chopped
Preparation:
1. Combine the crushed tomatoes and peanut butter in a large skillet or pot and simmer slowly, stirring every so often so that the peanut butter doesn’t burn.
2. In a separate pot, cook the chopped mushrooms and leeks in the coconut milk until softened. You can make your own by soaking some shredded coconut meat in hot water, or you can use the canned variety.
3. Once the mushrooms and leeks are softened, add everything to the skillet with the tomatoes and peanut butter.
4. Add the pods of Melegueta pepper (or cardamom). To release the flavor even more, crush the pods with the back of your knife (like you would crush a clove of garlic). They should pop open slightly.
5. Add ginger powder, garlic powder, dried red pepper flakes (or harissa), salt and pepper.
6. Allow the mixture to thoroughly combine, and come to a simmer. Stir in the chopped cilantro and serve immediately.
7. Best served with couscous, but also good with rice.
