Senegalese beef in peanut sauce

Ingredients for 4 servings:

• 800 g beef cut into cubes
• 2 onions, peeled and quartered
• 1 carrot(s), peeled and roughly chopped
• 1 piece(s) cassava, approx. 15cm long, peeled, roughly chopped
• 2 garlic cloves
• 3 sweet potatoes, peeled and diced
• 3 potatoes, peeled and diced
• 200 g peanut butter
• 1 bay leaf
• 5 tbsp peanut oil
• 1 liter of broth
• 100 g tomato paste
• salt and pepper
• 1 chili pepper(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mafe

Heat the peanut oil in a pressure cooker until very hot, then brown the meat in batches, transferring the already cooked meat to a bowl and setting it aside. Then return all the meat to the pot, along with the onions, garlic, and carrot, and season with pepper, crushed chili pepper, and bay leaf. First, pour in about 1 liter of broth, close the pot, and simmer for about 15 minutes, which is about half the cooking time of the dish. Then let the steam escape, which is best done in the sink under running water, open the pot, and add the remaining vegetables, along with the peanut butter and tomato paste, which have previously been mixed with about half a liter of broth and dissolved. Cook for another 15 minutes, checking that the vegetables are cooked through, and season again to taste. In Senegal, this is served with white rice, usually broken rice, and onion sauce.