Mafé, is a Senegalese Peanut stew that is found all over West Africa and Sub Saharan Africa and is one of the many variations of the Groundnut/Peanut Stew of West Africa. Believed to be the traditional food of the Wolof and Bambara people of Senegal and Mali, it is a stew with meat, root vegetables and ground peanuts or peanut paste (peanut butter).
This recipe has been adapted from a host of different sources, the traditional Mafé would use a lot more ground peanuts or peanut butter than I have here. Despite being a peanut butter lover, I balked at the thought of all that peanut butter in my stew, the taste is amazing though, there is quite a lot of chilli in here and I have found that a combination of a fresh habañero (scotch bonnet), hot sauce and chilli flakes gives the best flavour.
How to Serve Mafé
In West Africa, Mafé is quite often served with fonio, a grain commonly cultivated and consumed there. I like to have it with cous cous or rice, the main reason of course, is that we can’t get fonio where I am!
Is Mafé very spicy?
Yes, it is!
The amount of chilli given here will produce a pretty hot stew. If you’re not keen on the heat, exchange the Scotch Bonnet for an ordinary red chilli, like a jalapeño. I am using beef in this recipe, however, any meat will do.
Vegetarians, substitute the meat with all manner of root vegetables, beans and stew friendly vegetables, like:
- courgettes (zucchinis)
- sweet potatoes
- any beans
Don’t forget to chop the vegetables to roughly about the same size, I like to go for an about an inch. This will make for more uniform dish and easier eating.
Don’t be put off by the long-ish list of ingredients, it’s all about assembling it together, then it’s child’s play.Print
Mafé, is a Senegalese Peanut stew that is found all over West Africa and Sub Saharan Africa. It is a stew with meat, root vegetables and ground peanuts
- 500g (1.1lb) lean minced beef
- 500ml (2 cups) beef or chicken stock (homemade or good shop bought)
- 1 Tbsp EV olive oil
- 1 Tbsp butter
- 2 medium sized onions, chopped
- 2 cloves garlic, sliced width wise
- 1 habanero/scotch bonnet, halved
- 1 small can of chopped tomatoes (200g)
- 3 Tbsp tomato puree/paste
- 1 carrot, chopped
- 2 medium potatoes, chopped
- 1 large aubergine (eggplant), chopped
- 1 green capsicum bell pepper), chopped
- 1 Tbsp hot sauce (any brand, the sort that has a vinegary tang)
- 4 Tbsp smooth peanut butter
- dash of chilli flakes
- dash of freshly ground black pepper
- 1 tsp salt, to taste
- juice of half a lemon/1 tsp clear vinegar
- Heat butter and oil in a large saucepan over medium heat and sauté the onions for about 5 minutes until softened.
- Add garlic, cook for a minute.
- Add the meat and brown all over, for about 10 minutes, breaking it up as you go along.
- Add the chopped tomatoes and stock, bring to a boil, and cook on a simmer, uncovered, for 10 minutes.
- After 10 minutes, add everything else in, stir well, cover and cook for another 30 minutes until the potatoes are cooked through, just a little on the soft side. Check seasoning and adjust if need be.
- Category: Main Course with Rice or Flatbread
- Cuisine: Senegalese