Mafé (West African Groundnut Stew)

Pat the beef cubes completely dry with paper towels — moisture is the enemy of a good sear. Season aggressively with salt. Heat a heavy pot or Dutch oven over high heat until a drop of water evaporates on contact. Add oil and sear the beef in a single layer, without crowding, for 3–4 minutes per side until deeply browned on all surfaces. Work in batches. The goal is a dark mahogany crust on every face, not grey steaming.

In the same pot with the beef fond, add the diced onion and cook over medium heat, scraping up the fond constantly, for 8–10 minutes until deeply golden and translucent. Add the garlic and ginger and cook for another 2 minutes, stirring, until fragrant. The onion should be well beyond translucent — approaching golden-amber — before the liquids are added. This caramelization provides the sweet, savory undertone that balances the peanut butter.

Add the crushed tomatoes to the aromatics and cook 5 minutes, stirring, until the tomatoes darken and the oil separates at the edges — this is pinçage, even if the French don't claim this stew. Add the peanut butter and stir until fully dissolved into the tomato base. The paste will initially resist blending — press it against the hot pot wall and stir until smooth. Return the seared beef, add the stock and chile, bring to a boil, then reduce to the lowest simmer. Cook partially covered for 60 minutes.

Add the cubed sweet potato to the stew. Stir to submerge and coat in the peanut sauce. Continue simmering uncovered for 25–30 more minutes, until the sweet potato is fully tender and beginning to break down at the edges — those broken edges will thicken the stew further. Taste aggressively: mafé needs significant salt. Adjust with salt and chile. Serve over white rice or with thiéboudienne bread for soaking.