John Myers
Ingredients for 4 servings:
- 500 g meat, your choice of poultry, lamb, beef
- 2 onions, diced
- 2 garlic cloves, finely diced
- 300 g potatoes
- 500 g mushrooms
- 300 g carrot(s)
- e.g. chili
- 500 ml broth
- jar peanut butter, creamy
- 1 tbsp tomato paste
- salt and pepper
- Bay leaf
- Thyme
- Sunflower oil or palm oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Goulash, ragout from Senegal
Cut the meat (I prefer a mix of chicken and turkey, or lamb and beef) into goulash pieces and fry in batches in oil. Sauté the onions and garlic. Mix the broth with the tomato paste and add it. Season with bay leaves and chili, and thyme if desired. Simmer the poultry for 10 minutes, the lamb for 30 minutes, and the beef for at least 1 1/2 hours to tenderize the meat. Then, cut the peeled potatoes and carrots into medium cubes and add them. Simmer for 5-10 minutes, then add the cleaned and sliced mushrooms and simmer for another 10 minutes. Test for doneness with the potatoes. Add 1/2 to 3/4 jar of peanut butter and season again. The sauce should be tangy and have a peanut flavor. The mafé is served with rice. The combination of potatoes and rice may sound unusual at first, but it works perfectly. The vegetables can be varied; for example, I’ve tried variations with cassava, zucchini, pumpkin, or even okra. My Senegalese friend also deep-fries chicken and serves it with the mafé.
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