Mafé (Senegal)

An authentic recipe for Senegalese Mafé, highlighting the rich, nutty, and savory depth of traditional West African peanut stew.

Level Medium Prep 20 min Cook 50 min Servings 6 Score 4.9/10

Ready in

70 min

Makes 6 servings

Prep 20m

Cook 50m

Level Medium

About this recipe

An authentic recipe for Senegalese Mafé, highlighting the rich, nutty, and savory depth of traditional West African peanut stew.

Traditional Senegalese peanut stew featuring tender meat and root vegetables simmered in a creamy peanut sauce.

Heat vegetable oil in a large pot over medium-high heat. Brown the beef chunks on all sides until well seared.
Add the chopped onions and minced garlic to the pot, sautéing until translucent and fragrant.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to deepen the flavor.
Pour in the beef broth, bring to a boil, then reduce heat, cover, and simmer for 30 minutes until the meat begins to tenderize.
Add the cubed sweet potatoes, carrots, and the whole scotch bonnet pepper into the pot.
Whisk the peanut butter with a cup of warm broth from the pot until smooth, then stir it back into the stew. Simmer for another 20-25 minutes until the vegetables are tender and the sauce is rich and thickened.
25 min

Calories 480

Protein 32g

Carbs 28g

Fat 30g

Fiber 5g

Sugar 8g

Sodium 520mg

Serving Size 1 serving

Prep 20 min

Cook 50 min

Total 70 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

A deeply satisfying and luxurious West African stew packed with rich peanut flavor and tender meat.

Traditional Senegalese peanut stew featuring tender meat and root vegetables simmered in a creamy peanut sauce.

Summary

An authentic recipe for Senegalese Mafé, highlighting the rich, nutty, and savory depth of traditional West African peanut stew.

Stir the peanut butter mixture in slowly to prevent lumps from forming in the sauce
Keep the scotch bonnet pepper whole if you want rich aroma without overwhelming heat, or pierce it to make it spicier
Leftovers often taste even better the next day after the flavors meld together