West African beef and peanut stew with rice (Mafé)

1. Cut the beef shin into 4 cm cubes, season with salt and pepper and brown in batches in the oil in a large pan.

2. Add the diced onions and crushed garlic, fry for 5 minutes, then stir in the tomato paste and fry for 3 more minutes.

3. Whisk the peanut butter with 300 ml warm water until smooth, pour it over the meat with the rest of the water, add the whole chilli pricked with a knife, cover and simmer over low heat for 1 hour 15 minutes, stirring now and then so it doesn't catch.

4. Add the sweet potatoes and carrots cut into large pieces and cook uncovered for another 25-30 minutes until the vegetables are tender and the sauce is creamy.

5. Meanwhile wash the rice, bring it to the boil with the salted water, cover and cook over low heat for 15 minutes, then rest for 5 minutes.

6. Remove the chilli, taste the stew and serve with the rice.

Tip: Mafé comes from Mali but is loved all over West Africa, especially in Senegal. Use unsweetened natural peanut butter; the sweetened kind overpowers the flavours. The whole chilli only adds a gentle heat; if you want more, crush it into the sauce at the end.