Chef Mory Sacko has made a name for himself with his subtle blend of African and Japanese cuisines.
Guest on Saturday of the show La table des bons vivants on Europe 1, he delivered his recipe for beef with mafé sauce.
A great classic of African cuisine, revisited by him.
The mafé is a classic of African gastronomy.
Mory Sacko, known for combining the flavors of Africa and Japan, delivered his revisited recipe for beef with mafé sauce.
"It's a recipe that is part of everyday life in Mali. When I was young, we ate it at least once a week," recalls the chef, whose family is from Mali.
Revealed by the
Top Chef program
on M6, he now owns a restaurant in Paris, winner of a Michelin star, which will reopen on June 9.
Mory Sacko gave us his recipe on Saturday morning on the show La table des bons vivants on Europe 1.
Mory Sacko's recipe for beef with mafé sauce
Ingredients for 5 people (300 g per serving)
200 g of Thai rice
350 g of beef chuck
100 g chopped white onion
300 g carrot
300 g of white cabbage
500 g of peanut paste
150 g Crushed peanuts
75 g of dried bonito (Katsuobushi)
25 g sweet smoked pepper
3 g of salt
50 g of Tamarind puree
100 g of tomato paste
10 g White Penja pepper
The steps of the recipe
1.
Cook the Thai rice in previously salted hot water then cool and set aside.
2.
Cut the paleron into a cube, salt and brown the pieces in a little oil.
3.
Wet the chuck with water and cook for 1 hour then decant the meat and filter the cooking broth.
Keep both.
4.
In a pot, sweat the chopped white onion then add the tomato paste.
5.
In the same pot, add the peanut paste then wet with the beef broth.
Add 3 volumes of broth to 1 volume of peanut paste.
If you don't have enough broth, top up with water.
6.
Add the paleron in the sauce then cook between 30min and 1 hour.
Mix well regularly because the sauce sticks easily.
7.
Stop cooking when the sauce slices (the sauce is served sliced) then add the smoked sweet pepper.
8.
Cut the carrots into a whistle then cook them in the English style by immersing the carrots in a large volume of salted boiling water.
Then stop cooking by immersing the carrots in a bath of ice water.
9.
Mix the dried bonito flakes into a powder.
Dressage
In a plate, place a ladle of mafé sauce then a piece of beef on top. Add sauce as you wish. Place a few carrots around then sprinkle some bonito powder on the piece of beef.