First, I've never even heard of Burkina Faso! (Apparently it's a country in West Africa.) Second, this might be the best recipe I've tried to date! So good with really good flavors! I think my version probably made it taste a smidge differently than what the recipe calls for, but still really good and definitely filling.
Interesting facts about Burkina Faso:
- Burkina Faso translates to "Land of the Honourable People" - Burkinabes are known as the most honest people of Africa.
- According to the UK Foreign Office, Burkina Faso is one of 17 countries that is deemed to be entirely unsafe for tourists to visit, due to terrorist groups, kidnappings and unstable political situation.
- Burkina Faso is in the top 10 youngest countries in the world, the median age being 18.6.
I listened to some music from Burkina Faso while I cooked. It sounded more modern, but I liked it!
Beef Mafe
1 large yellow onion
4 cloves garlic (I used 1 heaping tablespoon of minced garlic)
1 (1-inch) piece ginger (I used 1 1/4 tsp of ground ginger)
1 1/2 pounds sweet potatoes (2 to 3 medium)
1 pound carrots (5 to 6 medium)
12 ounces Yukon gold potatoes (3 to 4 medium) (I used yellow potatoes)
1/4 small head green cabbage (about 8 ounces)
1/4 cup peanut oil (I used vegetable oil)
1 pound beef stew meat (I think another pound wouldn't hurt!)
2 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons fish sauce (I used coco aminos and soy sauce)
2 tablespoons tomato paste (I used tomato sauce)
3/4 cup creamy unsweetened peanut butter
1 (32-ounce) carton low-sodium beef stock or broth (4 cups) (I used chicken bouillon)
1 habanero pepper (optional) (I didn't use pepper)
Cooked white rise, for serving (I used brown rice, but I could also see this being poured over fresh cabbage too)
1. Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large yellow onion (about 3 cups) thinly slice 4 garlic cloves (about 1 heaping tablespoon), peel and mince 1 (1-inch) piece ginger (about 1 tablespoon).
2. Prepare the following, adding to the same bowl: Peel and dice 1 1/2 pounds sweet potatoes into 1-inch pieces (about 3 1/2 cups), peel and cut 1 pound carrots crosswise into 1-inch pieces (about 2 cups), peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (about 2 1/2 cups), core 1/4 small head cabbage and cut in half lengthwise and then cut crosswise into 1-inch strips (about 4 cups).
3. Pat 1 pound beef stew meat dry with paper towels and cut into 1-inch chunks. Season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 1/4 cup peanut oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Add the beef and sear until browned all over, about 2 minutes per side. Transfer to a plate.
4. Reduce the heat to medium. Add the onions, garlic, and ginger to the pot and cook until the onions are translucent, 4 to 5 minutes. Add 3 tablespoons fish sauce, 2 tablespoons tomato paste, and the remaining 1 1/2 teaspoons kosher salt. Stir and cook until the paste is darkened in color, 2 to 3 minutes. Add 3/4 cup creamy peanut butter and stir until the peanut butter is fully incorporated.
5. Add 1 (32-ounce) carton low-sodium beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Increase the heat to medium-high and bring to a simmer, stirring occasionally to fully dissolve the peanut butter and tomato paste, 5 to 7 minutes.
6. Reduce the heat to medium-low. Add 1 habanero pepper and the seared beef and any accumulated juices. Cook, stirring occasionally, until the sauce is fragrant and has reduced slightly, about 15 minutes.
7. Add the cabbage, carrots, potatoes, and sweet potatoes. Bump heat to medium-high and cover. Cook, stirring occasionally, until the cabbage, carrots and potatoes are tender, about 30 minutes.
8. Remote habanero pepper before serving. Serve over rice.
In Moore, one of the official languages of Burkina Faso.... Mam earned mam badge!! - I earned my badge!
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