Sub-Saharan Africa / Main
Maffé (West African Peanut Stew) I
Maffé is a traditional West African dish that is popular in countries such as Senegal, Mali, and Gambia. This rich and hearty stew is made with a peanut sauce base and typically includes a combination of vegetables, meat (such as beef or chicken), and aromatic spices. Maffé is known for its creamy texture, nutty flavor, and the perfect balance of savory and slightly sweet notes. It is traditionally enjoyed with a side of steamed rice or couscous.
Ingredients
- vegetable oil2 tbsp
- beef or chicken, cut into cubes1 lb
- onion, finely chopped1
- garlic, minced3 clove
- peanut butter, smooth1 cup
- ground cumin1 tsp
- paprika1 tsp
- chile powder, adjust heat to taste1 tsp
- salt, to taste
- pepper, to taste
- canned diced tomatoes, diced1 can
- beef or chicken broth4 cup
- carrots, diced2
- potatoes, diced2
- bell pepper, any colour; diced1
- okra, sliced1 cup
- leafy greens, chopped; such as spinach or kale1 cup
- coriander or parsley, fresh; chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or chicken cubes and cook until browned on all sides. Remove the meat from the pot and set it aside.
In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
Reduce the heat to low and add the peanut butter to the pot. Stir constantly until the peanut butter melts and combines with the onions and garlic.
Add the ground cumin, paprika, chili powder, salt, and pepper to the pot. Stir well to incorporate the spices into the peanut sauce. Then add the diced tomatoes, including their juices, and mix everything together
Gradually pour the beef or chicken broth into the pot, stirring continuously to create a smooth sauce. Return the seared meat to the pot and stir to coat it with the sauce.
Cover the pot with a lid and let the stew simmer over low heat for about 30 minutes, allowing the flavors to meld together and the meat to become tender.
After 30 minutes, add the diced carrots, potatoes, bell pepper, okra, and chopped leafy greens to the pot. Stir well, ensuring that all the vegetables are submerged in the sauce.
Cover the pot again and let the stew simmer for an additional 15–20 minutes, or until the vegetables are cooked to your desired tenderness.
Remove the pot from heat and let it sit for a few minutes. This allows the stew to thicken slightly. Serve hot, garnished with fresh cilantro or parsley.
Region evidence: place name in title — Title: “West African” in “Maffé (West African Peanut Stew) I”
