Mafé Senegalese peanut stew

Oil2 tablespoons Beef or lamb, cut into cubes2 pounds Balsamic vinegar3 tablespoons Tomato paste1/3 cup Chicken stock2 cups Fresh cilantro, minced1/3 cup Natural peanut butter2/3 cup Minced garlic3 cloves Minced onion1 Minced celery branch1 Carrots, cut into large pieces3-5 Butternut squash, cut into large pieces1/3 Yucca root, peeled and cut into large pieces1 Habanero pepper1 Salt, pepper, parsleyto taste Ingredients

Habanero peppers Yucca roots

- Marinate the meat with vinegar, salt, and pepper - Let sit for 30 minutes - Heat the oil in a large pot over medium-high flame - Add the meat and garlic, cover,and cook until all the liquid evaporates

- Add the tomato paste and chicken stock - Add the onion, celery, cilantro, and parsley - Simmer during 30 minutes - Stir occasionally

- Mix the peanut butter with a cup of water, stir well - Add the peanut butter and water into the pot - Add the carrots yucca, and the complete habanero pepper - If necessary, add water to loosen the sauce to a stew-like consistency - Simmer for another 20 minutes

- Add the squash pieces - Simmer for another 10 minutes - The stew is ready when the vegetables are tender and peanut oil rises at the surface - Adjust seasoning

- Serve with steamed white rice