West African-Style Beef & Peanut Maafe
with Sautéed String Beans over Fluffy Rice
Cooking time
20 minutes
Servings
4
Calories
860 /serving
Maafe is a traditional West African peanut and meat stew. It’s a piping hot bowl full of stick-to-your-sides goodness, and it’s packed with fragrant, hearty notes. Tonight’s version is less spicy and thus a more family-friendly riff on the classic that’s nonetheless packed with vibrant aromas. You’ll simmer spiced beef in a tomato, peanut butter and coconut broth, with garlic and citrus working to brighten it up. When it starts smelling too good to resist any longer, spoon it over fluffy rice with tender-crisp string beans, toasted peanuts and citrus for garnish.
We will send you:
- 510g Ground beef
- 340g String beans
- 3 Garlic cloves
- 1 Lime (or lemon)
- 1 Onion (or shallot)
- 315g White rice
- 165ml Coconut milk
- 30g Peanut butter
- 50g Peanuts
- 90ml Tomato paste
- 14.25g Dinner in Dakar spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Contains: Peanuts
You will need:
Medium pot
Large high-sided pan
Large pan
Oil
Salt & pepper
Total Fat
41 g
Saturated Fat
15 g
Sodium
150 mg
Total Carb
86 g
Sugars
8 g
Protein
39 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Cook the beef
While the rice cooks, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ground beef; season generously with S&P. Cook, breaking the meat up with a spoon, 6 to 8 minutes, until nicely browned. Transfer to a bowl, leaving any browned bits (or fond) in the pan. Reserve the pan.
Mise en place
While the beef cooks, cut the lime into 6 wedges. Trim off and discard the stem ends of the string beans. Halve, peel and small-dice the onion. Mince the garlic.
Make the maafe
In the reserved pan of fond, heat a drizzle of oil on medium. Add the onion and sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add ⅔ of the garlic and ½ the peanuts; season with the spice blend. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, until dark red. Add the browned beef*, peanut butter, ⅔ of the coconut milk and 1 cup water. Bring to a boil, then lower the heat to simmer and cook, 5 to 7 minutes, until the sauce has thickened and the meat is cooked through; season with S&P.
Toast the peanuts & sauté the string beans
While the maafe cooks, in a large pan, heat a drizzle of oil on medium. Add the remaining peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the remaining garlic and sauté, stirring constantly, 30 seconds to 1 minute, until fragrant. Add 2 tbsp water; season with S&P. Sauté, stirring frequently, 1 to 2 minutes, until the string beans are crisp-tender.
Finish & serve
To the pan of maafe, add the juice of 2 lime wedges; stir to combine. Divide the rice and string beans between your plates. Top the rice with the finished maafe. Garnish the maafe with a drizzle of the remaining coconut milk (stir in 1 tbsp water if too thick) and the toasted peanuts. Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
