AgileMJOLNIR
Well-Known Member
This is a delicious spicy stew you can make with either oxtail or chicken thigh. Nice earthy flavors with a hint of peanut in the background.
Served well with hard boiled eggs and rice and always a good bread of your choice.
Marinade
2 pounds Oxtail or Chicken thigh
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
½ teaspoon cracked black pepper
Tomato Base
2 tablespoons high heat oil such as peanut or canola
3 Roma tomatoes
½ large red bell pepper
3 cloves garlic, whole
1 thumbsize peeled ginger root
1 handful fresh flat parsley
2 Serrano peppers, whole
Ingredients for Maafe Peanut Butter Stew
1 large chopped white onion chopped
1 Serrano pepper, chopped
Tomato Base (*see ingredients above)
2 cups beef broth/stock
3 tablespoons tomato paste
½ cup 100% Peanut Butter
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper
salt, to taste (see instructions)
1 large green bell pepper, cut in chunks (30 minutes before complete)
1 medium sweet potato cleaned, peeled, and cut into chunks (30 minutes before complete)
METHOD
Add all marinating ingredients to a bowl with your meat of choice. Let it marinate for 30 minutes up to overnight. Before starting your cook remove your marinated the meat from your refrigerator at least 20 minutes prior to cooking to bring it closer to room temperature and to promote even cooking.
Next you’re going to want to add all your Tomato base ingredients to a blender and give it a good puree. I like to make this as smooth as possible but if you get a few runaway bits don’t stress, it will still be wonderful.
Heat your oil over medium-high and add your oil. At this point whether using Oxtail or chicken you’ll want to work in batches and brown your meat for a couple minutes on each side. Don’t overcrowd your pan, take your your time here and allow the meat to build flavor! When done, remove your meat and set aside to rest while receding to the next step.
Add 1 tablespoon of oil to the same pot you just coked your meat in then add the chopped onion and sauté until golden brown. Stir the onion every minute or so to prevent any burning. During this step make sure to scrape up any of the bits left behind from the meat you cooked previously. Thats leftover flavor right there so don’t leave it behind.
Now it’s time to add in that delicious Tomato mixture you made. Gently add it to your pot to avoid splashing and cook for 2 minutes to cook it down slightly..
Now pour in the beef broth and give it a mix. Next, add tomato paste and peanut butter. Stir well to make sure the peanut butter and paste break down. Cook for an additional 5 minutes.
Add in cayenne pepper, smoked paprika, and crushed red peppers and stir well.Give it a taste at this point to adjust you salt level then
add your meat back to the stew pot with the resting juices. Cover and cook for 5-10 minutes over medium-high heat. Stirring occasionally.
Reduce to low heat, stir, and cover. Cook on low heat until meat is tender (about 2 hours for beef, 40 minutes for chicken thigh).
Whichever meat you choose you’ll want to add in your bell peppers and sweet potato about 30 minutes prior to completion so they have the opportunity to cook through.
Serve with rice and bread or just eat it on its own. I like to chop up a little Parsley and sprinkle it on top.
Source
Served well with hard boiled eggs and rice and always a good bread of your choice.
Marinade
2 pounds Oxtail or Chicken thigh
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
½ teaspoon cracked black pepper
Tomato Base
2 tablespoons high heat oil such as peanut or canola
3 Roma tomatoes
½ large red bell pepper
3 cloves garlic, whole
1 thumbsize peeled ginger root
1 handful fresh flat parsley
2 Serrano peppers, whole
Ingredients for Maafe Peanut Butter Stew
1 large chopped white onion chopped
1 Serrano pepper, chopped
Tomato Base (*see ingredients above)
2 cups beef broth/stock
3 tablespoons tomato paste
½ cup 100% Peanut Butter
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper
salt, to taste (see instructions)
1 large green bell pepper, cut in chunks (30 minutes before complete)
1 medium sweet potato cleaned, peeled, and cut into chunks (30 minutes before complete)
METHOD
Add all marinating ingredients to a bowl with your meat of choice. Let it marinate for 30 minutes up to overnight. Before starting your cook remove your marinated the meat from your refrigerator at least 20 minutes prior to cooking to bring it closer to room temperature and to promote even cooking.
Next you’re going to want to add all your Tomato base ingredients to a blender and give it a good puree. I like to make this as smooth as possible but if you get a few runaway bits don’t stress, it will still be wonderful.
Heat your oil over medium-high and add your oil. At this point whether using Oxtail or chicken you’ll want to work in batches and brown your meat for a couple minutes on each side. Don’t overcrowd your pan, take your your time here and allow the meat to build flavor! When done, remove your meat and set aside to rest while receding to the next step.
Add 1 tablespoon of oil to the same pot you just coked your meat in then add the chopped onion and sauté until golden brown. Stir the onion every minute or so to prevent any burning. During this step make sure to scrape up any of the bits left behind from the meat you cooked previously. Thats leftover flavor right there so don’t leave it behind.
Now it’s time to add in that delicious Tomato mixture you made. Gently add it to your pot to avoid splashing and cook for 2 minutes to cook it down slightly..
Now pour in the beef broth and give it a mix. Next, add tomato paste and peanut butter. Stir well to make sure the peanut butter and paste break down. Cook for an additional 5 minutes.
Add in cayenne pepper, smoked paprika, and crushed red peppers and stir well.Give it a taste at this point to adjust you salt level then
add your meat back to the stew pot with the resting juices. Cover and cook for 5-10 minutes over medium-high heat. Stirring occasionally.
Reduce to low heat, stir, and cover. Cook on low heat until meat is tender (about 2 hours for beef, 40 minutes for chicken thigh).
Whichever meat you choose you’ll want to add in your bell peppers and sweet potato about 30 minutes prior to completion so they have the opportunity to cook through.
Serve with rice and bread or just eat it on its own. I like to chop up a little Parsley and sprinkle it on top.
Source
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