Mafé style pork sauté

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Mafé style pork sauté

Mafé style pork sauté

Mafé style pork sauté
Mafé style pork sauté
Ingredients Mafé style pork sauté
Number of persons

600 g pork stir-fry (usually taken from the loin or breast)

4 tablespoons of peanut butter

1 red or green pepper (optional)

3 onions

4 cloves of garlic (more or less, depending on taste)

6 tomatoes (or failing that, a can of peeled tomatoes)

1 large tablespoon tomato paste

3 peppers (preferably 3 different colours, it's prettier)

1 tablespoon Ras el Hanout (spices for couscous)

1 tablespoon cumin powder (according to taste)

1 beef stock cube

1 small sprig of thyme

Pepper (4-berry mix if possible)


2 tablespoons of oil (no olive oil, it does not go with the other flavours of this dish)

Preparation Mafé style pork sauté
Total Time: 2 h
Preparation: 1 h
Cooking time: 1 h
Peel and slice the onions and peppers and fry them in oil, taking care not to burn them.
Crush the garlic cloves and add them to the vegetables, then add the meat to brown.
While the meat is browning, heat the peanut butter in a saucepan with 60cl of water for about 15 minutes until it thickens.
Add this mixture to the meat when it is golden, then add the diced tomatoes, the concentrate, the bouilllon cube, the spices, the thyme and the salt and pepper.
For a very hot dish, cut the chilli pepper in half. For a fragrant but not too hot dish, leave it whole.
Cover and cook for at least one hour over a low heat (ideally on an electric slow cooker), tasting as you go, to adjust the salt, pepper and spice seasoning to taste. I advise to put a little spice at the beginning and to add during cooking, to avoid unpleasant surprises.
It can be served with whatever you like: rice, bulghur, potatoes.

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