Name: Lamb and Peanut Stew (Mafe)
Yield: Serves 6 to 8 with rice
Cuisine: Senegal
Ingredients: 2 large or 4 medium tomatoes or 6 drained canned tomatoes, chopped; 2 teaspoons dried shrimp, minced or pounded to a powder (or substitute 2 dried scallops, minced); 2 serrano chiles or dried red chiles; Freshly ground black pepper; ⅓ cup natural (unsweetened) peanut butter; 2 cloves garlic, minced; 2 tablespoons peanut oil; 2 pounds boneless lamb shoulder; 2 large onions; 1 large sweet potato, peeled and cut into 1-inch cubes (optional); 2 large carrots, peeled and cut into 1-inch cubes; ½ pound okra, chopped into ½-inch lengths; 2 teaspoons salt, or to taste; 3 tablespoons tomato paste; 4 to 5 cups water

Preparation info

Serves
6 to 8
with rice

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Inland from Saint-Louis, all memories of cool ocean breezes vanish. The landscape is red sand with the occasional village or herd of cattle. Then a turn north to the Senegal River, and suddenly there are tall grasses and green trees. The river’s internal delta of small waterways supports a huge population of migratory birds, especially in and around the Parc National du Djouj, one of the world’s greatest bird sanctuaries. With assistance from many countries, Senegal and Mauretania have also