Mafé is a peanut flavored stew, variations of which can be found in several West African countries. This particular recipe uses beef, but I’ve seen a few that use pork or chicken.
Overall, this is a pretty step by step process, one ingredient added after the other. To prepare dice your onions, garlic, and ginger. You’ll want to chop up your tomatoes too, but skin them first. Slice off the top, then place the tomatoes in boiling water–just high enough to cover the whole fruit–for a minute or two. When you take the tomatoes out you’ll be able to pull the skin right off. Keep the water (you’ll use it later) and take the tomato seeds out as you dice.
In a large saucepan, brown your chopped stew beef in some oil. The beef doesn’t need to be fully cooked yet, just brown. At this point, put your meat in a separate bowl and throw your onion in the pot. When it’s softened, add the garlic and ginger. After a minute or two put your meat back in the pot along with your tomato paste. Stir in your seedless, skinless tomatoes, and boil the whole thing for about ten minutes. Pour in enough water to form a stew (I used a little less then a cup, but you can eyeball it). Next step: add the peanut butter. The recipe suggests one cup, unsalted, but I used salted and just didn’t add any more salt at the end. I also found the peanut flavor very overpowering, so next time I would use 3/4 cup of peanut butter. Stir everything together and leave to simmer for forty minutes. Make some rice while your mafé stews and don’t forget to add some salt and pepper to your dish.