Mafé is one of the great stews of the world — it occupies the same category as Hungarian goulash, Indian korma, and French coq au vin: a long-cooked meat stew where the sauce is as important as the protein, where the specific cooking medium (groundnut paste) creates a flavor that no other ingredient can replicate, and where every family has a slightly different version that they believe is definitive.
The dish is consumed across a broad swath of West Africa. In Senegal it is one of the major dishes of the Senegalese menu alongside thiéboudienne and yassa; in Mali it is called tigadèguèna (groundnut sauce); in Gambia, Guinea-Bissau, Guinea-Conakry, Ivory Coast, and Ghana it appears under various names but the fundamental preparation is consistent.
The Groundnut Paste Technique
Natural peanut butter (groundnut paste — peanuts only, no salt, no sugar, no palm oil) is the sauce base. It cannot simply be stirred in — it must be incorporated correctly:
- Thin the paste: Whisk a few tablespoons of the hot braising liquid into the peanut paste in a separate bowl, gradually, until it loosens to a smooth, pourable consistency
- Add to the pot: Pour the thinned paste into the stew; stir well to combine
- Simmer slowly: Cook over low heat, stirring frequently — the sauce will thicken considerably as it simmers
If the paste is added directly to the hot liquid without pre-thinning, it can seize and form lumps. Pre-thinning prevents this.
Oil separation: After 30–45 minutes of simmering, the peanut oil will begin to separate to the surface of the sauce — this is correct and a sign that the sauce is properly cooked. The oil can be skimmed (for a leaner dish) or stirred back in (more traditional).
Regional Variations
| Country | Name | Key differences | |---|---|---| | Senegal | Mafé | Lamb or beef; sometimes peas or okra added; Dijon mustard sometimes present | | Mali | Tigadèguèna | Typically beef or chicken; sometimes sweet potato; less tomato than Senegalese | | Gambia | Domoda | Uses fresh tomatoes + tomato paste; sometimes butternut squash | | Ivory Coast | Sauce arachide | May include plantain; sometimes smoked fish | | Ghana | Groundnut soup | Thinner consistency than Senegalese; sometimes tomato-forward |
The Complete Recipe
Serves: 4–6 | Time: 1.5 hours
Ingredients
- 1kg lamb shoulder or beef chuck, cut into large chunks
- 250g natural peanut butter (no additives)
- 2 onions, 1 diced and 1 quartered
- 400g canned tomatoes, crushed
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1–2 Scotch bonnet peppers (adjust for heat)
- 3 tablespoons peanut or vegetable oil
- 1 liter water or light beef broth
- Salt and black pepper
- Optional: 200g sweet potato or cassava, cut into chunks (added in the last 30 minutes)
Method
1. Brown the meat: Season meat with salt and pepper. Heat oil in a large pot over high heat; brown meat in batches until deeply colored on all sides. Remove and set aside.
2. Build the base: In the same pot over medium heat, cook diced onion 8–10 minutes until golden. Add tomato paste; cook 2 minutes. Add crushed tomatoes; cook 10 minutes until thick and dark.
3. Add meat and water: Return meat to the pot; add garlic, ginger, quartered onion, Scotch bonnet, and water or broth. Bring to a boil; reduce to a simmer; cook covered 30 minutes.
4. Add peanut butter: In a bowl, gradually whisk 200ml of the hot braising liquid into the peanut butter until smooth. Pour back into the pot; stir well.
5. Simmer: Cook uncovered over low heat 30–40 minutes, stirring frequently, until the sauce has thickened and the peanut oil has risen to the surface. Add sweet potato or cassava in the last 30 minutes.
6. Adjust: Taste and adjust salt and heat. The sauce should coat a spoon thickly.
Serve: Over white rice or fonio, with the oil either skimmed off or stirred in.
Related reading: Yassa Poulet Senegalese Guide | Korma Indian Nut Cream Curry Guide | Egusi Soup West African Guide
The full recipes live in the book.
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