Mafe with rice

Ingredients

• 700 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 200 gPeanut butter, smooth style, without salt
• 70 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 400 gTomatoes, red, ripe, raw, year round average
• 250 gOnions, raw
• 20 gGarlic, raw
• 10 gPeppers, hot chili, red, raw
• 500 gSweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program)
• 200 gCarrots, raw
• 30 gOil, peanut, salad or cooking
• 900 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Cut beef into 3 cm cubes, chop onion and garlic, and chop tomatoes. Peel sweet potatoes and carrots and cut into 4 cm pieces; halve and deseed the chilli.
2. Brown the beef in 30 g peanut oil in two batches for 8 minutes in total at 190 °C, then add onion and fry for 4 minutes.
3. Add garlic and tomato paste and fry for 3 minutes, stirring constantly.
4. Add tomatoes, chilli, 750 g water and salt. Braise covered for 45 minutes at 90 °C.
5. Whisk the peanut butter with the remaining 150 g warm water until smooth.
6. Stir in the peanut mixture, add sweet potatoes and carrots and simmer with the lid ajar for 25 minutes at 90 °C; stir from the bottom every 5 minutes so the sauce does not catch.
7. Rest for 5 minutes until reddish oil shows on the surface, then divide the mafe into six portions.

Ingredients

• 300 gRice, white, long-grain, regular, raw, unenriched
• 450 gBeverages, water, tap, drinking

Method

1. Rinse the rice 3 times and place it in a pot with 450 g water.
2. Bring to the boil, cover and simmer very gently for 16 minutes until the water is absorbed.
3. Turn off the heat, rest for 10 minutes and fluff the rice with a fork.