Middle Eastern Recipes > Soups & Stews > Mahfe >
Mahfe
Mauritanian meat & pumpkin stew in peanut sauce
1-1/2 LBS beef or lamb, cubed
1/2 small cabbage, sliced into wedges
4 baby turnips, halved
4 sweet potatoes or potatoes, peeled & halved
1 small pumpkin, peeled & cut into chunks
Rice (for serving; optional)
Peanut Butter Sauce for Mahfe:
1-1/2 C peanut butter
1 C water
3 onions, chopped
3 garlic cloves, chopped
4 fresh tomatoes, blanched, peeled & de-seeded
2 TBS tomato purée
2 carrots, diced
1 beef bouillon cube
4 TBS Red Palm Oil*
Salt, black pepper & hot chili powder to taste
Heat red palm oil in a skillet. Add peanut butter and one cup of water; stir to combine. Cook for a few minutes, stirring constantly. Add tomatoes and carrots; season to taste with salt, black pepper, bouillon cube and hot chili powder. Bring to a simmer; cook for about twenty-five minutes, or until sauce has desired consistency. Remove skillet from heat and set aside. In another large skillet, heat a little more red palm oil in a pan. Add beef or lamb; cook until browned. Add enough water to cover meat. Bring to a boil; reduce heat and simmer, covered, for about twenty minutes. Add the vegetables. Cover and cook for an additional twenty minutes. Stir in peanut butter sauce. Simmer for ten minutes, or until mixture is heated through.
Suggestions: Serve with hot-cooked white rice or warmed French bread.
*Note: Red Palm Oil can be found in most Middle Eastern gourmet shops, or it can be ordered online.
*Mahfe image (C) Falia (2006). Used under the GNU Free Documentation & Creative Commons Attribution-Share Alike 3.0 Unported licenses.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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