Senegalese Maafe

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tbsp tomato paste
• 4 cups beef broth
• 1 cup natural peanut butter, unsweetened
• 2 sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 scotch bonnet chile, left whole
• 1 bay leaf
• Salt and pepper to taste
• Cooked white rice, for serving

Before you cook

• Cut the beef into 1.5-inch cubes and pat dry.
• Chop the onion, peel and cube the sweet potatoes, and slice the carrots.

Steps

1. Heat the oil in a large pot over medium-high heat and brown the beef in batches, about 8 minutes total, then set aside.
2. Add the onion to the same pot and cook for 5 minutes until softened.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens.
5. Return the beef to the pot and pour in the broth.
6. Add the whole scotch bonnet and bay leaf, bring to a simmer, cover, and cook over low heat for 45 minutes until the beef is nearly tender.
7. Ladle out a cup of the hot broth and whisk it into the peanut butter in a separate bowl until smooth.
8. Stir the loosened peanut butter back into the pot.
9. Add the sweet potatoes and carrots.
10. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking, until the vegetables and beef are tender and the sauce has thickened.
11. Remove the whole chile and bay leaf.
12. Season with salt and pepper and serve hot over rice.