Mafé is a Senegalese soup made from peanut paste. It is an extremely delicious soup that is usually served with rice. Mafé is a bit like the seed sauce in Ivory Coast or the peanut sauce in Cameroon and Senegal. There are several varieties of mafé including the mafé yapp which is made quite simply and the mafé kandja made with okra. It is therefore an easy dish to cook but not very quick because for a successful soup, you will have to let it cook for a certain time, but that's not a big deal, is it?! Today I offer you the recipe for mafé yapp with beef that you can replace with chicken or other meat. Don't worry, you will enjoy it. So, gather your ingredients and let's go!
INGREDIENTS
- 500g of beef
- From the Guedj
- Chili pepper
- 5 cloves of garlic
- 100 g of tomato puree
- 5 cherry tomatoes
- 1 piece of cassava
- ½ bouillon cube
- 2 carrots
- 1 eggplant
- ½ pepper
- 60 ml of oil
- 150g peanut paste
- 1 onion
- Pepper
- Laurel
- 1 tablespoon of soumbala
Total time
Preparation: 30min Cooking: 1h30 Resting: –
PREPARATION
1
To make the mafé soup, start by heating oil in a saucepan then brown the beef and the guedj by adding pepper, salt, crushed garlic and the stock cube. Mix everything together and cover. Guedj is a fermented and dried fish generally used in Africa, mainly in Senegal, to enhance the taste of local dishes such as thieb and many others.
2
Stir the mixture constantly. Let the water in the meat dry completely and the oil rise.
3
Then add the tomato puree and mix. Add half a glass of water, cover and mix constantly until the water has completely dried up.
4
At the same time, dilute the peanut paste in 1l of boiling water and add to the preparation, stir, then add the vegetables (carrots, cassava, eggplant, and other vegetables of your choice). Cover and bring to the boil.
5
Meanwhile, prepare what is called nokoss in Senegal. It is a flavor enhancer that is mixed and added halfway through cooking. To make it, mix the garlic, onion, pepper, soumbala and green pepper. Also mix the cherry tomatoes and add to the soup then mix. Adjust the seasoning. Soumbala or netoutou is a condiment found mainly in West Africa used in soups for a better taste.
6
So let it simmer for 45 minutes or more over medium heat until the oil rises to the surface. The meat should be very tender.
7
If your sauce is too thick for your taste, add a little boiling water and mix until the desired consistency. Don't forget to adjust the seasoning. Your mafé yapp is ready Cook some rice for the accompaniment and serve. Enjoy.
