Senegalese Mafe, with Elk or Venison
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
4 people
-
Calories
624 kcal
-
Course
Main Course
-
Cuisine
African
Senegalese Mafe, with Elk or Venison
Description
Senegalese Mafe, prepared with elk or venison shanks, begins by salting the meat and browning it in red palm oil, a traditional West African ingredient known for its distinctive flavor and color. Onions are browned thoroughly to develop sweetness and depth, while garlic is added toward the end with tomato paste to create a rich base. The shanks return to the pot, covered with stock and stirred with smooth peanut butter to form the characteristic thick, creamy sauce. Bay leaves, dried thyme, and minced habanero chiles lend aromatic and spicy notes.
The stew simmers gently for several hours until the meat is tender and infused with the complex sauce. The resulting dish is hearty and well-balanced with richness from peanuts and mild spiciness, offering a deep savory experience common to Senegalese cuisine.
Serving the shanks with ample sauce allows for spooning over rice or other sides. The optional addition of fish sauce can enhance umami but may be omitted for preference.
Red palm oil is traditionally used and available in larger supermarkets. It remains solid at room temperature and stores well. This dish benefits from slow simmering, patience, and attention to browning to maximize flavor.
Ingredients
- 2 elk shanks cross-cut, large, or 4 smaller shanks
- salt
- 1/4 cup Red Palm Oil or vegetable oil or clarified butter
- 2 onion large, chopped
- 2 to 4 cloves garlic minced
- 4 tablespoons tomato paste
- 2 to 3 quarts stock ideally venison, or beef
- 1 to 2 cups peanut butter smooth
- 2 to 4 bay leaf
- 1 teaspoon thyme dried
- 1 or 2 habanero chile or Scotch bonnet, minced
- 1 to 2 tablespoons fish sauce optional, Asian
Instructions
- Salt the shanks well and set aside for 30 minutes. Heat the palm oil or vegetable oil in a large Dutch oven or other heavy, lidded pot over medium-high heat. Pat the shanks dry and brown on all sides. Take your time and do in batches if you need to. Set aside the shanks when they're browned.
- Add the chopped onions and brown them, too, stirring occasionally. You want the onions to be well browned, so this might take a solid 15 minutes or so. Toward the end, stir in the garlic.
- Stir in the tomato paste and let this cook for a minute or two, then pour in the stock. Stir in the peanut butter. Add the bay leaves, thyme and chiles. Return the shanks to the pot and simmer gently until they are tender, about 2 to 3 hours.
- Toward the end, add the fish sauce, or, if you really hate the stuff, just salt. Serve the shanks with lots of sauce.
Notes
- Red palm oil adds authentic flavor and color; it is solid at room temperature and available in many larger supermarkets.
- The slow simmering process is key to tender meat and melding flavors; plan for 2 to 3 hours of cooking.
- Fish sauce is optional but can add umami depth; omit if undesired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 20mg | 7% |
| Sodium | 1800mg | 75% |
| Potassium | 1784mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
