Chef Thiam’s lamb shoulder mafé recipe is thickened with peanut butter, a fool proof method to achieve the characteristic creaminess of this dish. Mafé is an iconic African ground nut stew, popular throughout West Africa, and made even more delicious with our grass-fed lamb shoulder chunks slowly simmered in peanut sauce: it’s the image of comfort food in Senegal.
Mafé originated with the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is domodah or tigadegena. It spread across the region, particularly in Senegal and the Gambia, during the colonial period, when efforts were undertaken to increase production of groundnuts also called peanuts.
It is generally served with rice though in this recipe fonio is substituted. Fonio is a tiny, tender, highly nutritious ancient grain similar to quinoa. The heat from the Scotch bonnet and brightness of the lemon zest brilliantly lifts all the earthy flavors of the peanut sauce.
This recipe is used with permission from Chef Pierre Thiam. Find more of his recipes in his book Senegal: Modern Senegalese Recipes from the Source to the Bowl and on his website.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
Braised Lamb Sugo (Sunday Gravy)
A rustic pate made with confit, rillettes are a classic French Recipe. It's a sort…
Smoked lamb shanks are a fantastic way to treat one of the best cuts of…
A tender, boneless smoked leg of lamb is one of the best cuts of meat…
Rich, smoky, tender and full of flavor, a smoked lamb breast or goat breast is…
I love a good curry, and a simple mutton korma is a good one to…
Spicy lamb meatballs are easy to make and so delicious I can eat the whole…