Peanut butter and grape jelly sandwiches. Peanut butter in cookies, milkshake, cheesecake and a whole lot of other sweet and savory things, including beer! In observation of NPB day in the states, I present mafé, a flavorful and very colorful african groundnut stew. While the main ingredients are a protein source and an assortment of vegetables, it is peanut butter that gives a delicate sweetness to the finished dish. I used the filipino brand Lily’s natural pb (found at Mabuhay on via Parmigianino in Milan). Mafé tastes even better 2-3 days after making it.
What’s needed: 3/4 lb. cubed beef, 1/2 cup chopped yellow or white onion, 2 cloves garlic (minced), 2 dried chile peppers, 1½ cups each of cauliflower florets, green beans, eggplant and carrots, all cut into bite-sized pieces, 1 cup tomato sauce and 1/2 cup peanut butter. In a small amount of olive oil, cook the beef with the onions, garlic and chiles (crumbled) on low heat for about 60-75 minutes, adding some water from time to time to keep the mix from drying out. Doing this helps to soften up a tough cut of meat. After the beef is done, add the chopped vegetables and 1 cup of tomato sauce. Stir and bring the contents to a simmer and cook, covered, until the vegetables are tender, about 20-25 minutes. Season to taste with salt. Add 1/2 cup peanut butter (creamy or chunky) and stir to combine well. Serve over hot rice or couscous.