Your pot is going to be a combination of peanut butter richness, tangy tomato, aromatics and spices, and your choice of protein and veggies. This maafe starts with protein rubbed with some heady spices, ginger and garlic. Then your meat is simmered in an onion and tomato based sauce which is ultimately thickened up with a serious amount of peanut butter. It all results in a deep and rich, nutty flavored gravy… How does all this sound to you? As for me, Maafe won my heart in a heartbeat, as it reminds me of my very favorite butter chicken in look, texture and even comes close in taste. Why not? Both of them are buttery tomato based stew-like “things” with luscious fall of the bone meat. Take one look at this bowl and if this one piques your curiosity, you may ask me…
So what is Maafe?
In Africa, especially on the West coast, you will find something called “Groundnut stew” in abundance, mostly made with ground peanuts or peanut butter. Different countries, regions and ethnic groups have their specific spins, with whatever ingredients are on hand. The same orange red concoction, which is sometimes referred to as groundnut soup instead of stew, is known by different names in different African countries like… Mafé or Maafe (Senegal), Sauce d’Arachide (Ivory coast ) Tigadèguèna or Tigadegena (Mali) , Domoda (Gambia), African Peanut Stew, Groundnut Stew… Mafe can trace its origins to the Mandinka and Bambara people of Mali. Its name in the Mandinka language is “domodah”, and “tigadenmga” in Bamanankan. From Mali it spread to neighboring Senegal and the rest of Western Africa. It even found its way across the Atlantic to the American South, where you see remnants of peanut stew or peanut soup in some regions. It’s believed that peanut stew became popular in Western Africa during the Colonial era, when more efforts were channeled into groundnut farming. Plenty of nuts, what to do? Incorporate them into everyday food like stews and soups. Maafe, as mentioned above, is the Senegalese version of peanut stew.
What kind of meat to use
Some folks make it with lamb, some with beef, others make it with chicken or even fish. Sometimes boiled eggs are used in place of meat, and even just a vegetarian stew is not that uncommon. Pork is mostly out of the question, as most Senegalese are Muslims. When I make stew, I always go for fattier cuts of meat to ensure that melt-in-your-mouth deliciousness. For beef, chuck is my top choice, but short ribs or oxtail work great too. And when it comes to chicken, I never use chicken breasts, they’re just not right for stew. Instead, I opt for thighs or drumsticks, bone-in or boneless, or a mix of both. Personally, I prefer skinless chicken for stewing.
What kind of veggies to use
The most common vegetables in the maafe pot are root vegetables like potatoes, sweet potatoes, carrots and yams. Often cabbage, okra and eggplant are also used. I am using red and green bell pepper along with carrots. Using peas and mushrooms is not traditional, but I can see them going great in this stew.
Ingredients Needed
Meat – I am making two batches here, one with boneless skinless chicken thighs and one with beef chuck. Peanut butter – The STAR. Onion – Chopped. Tomato – Sauce and paste that gives beautiful vibrant color and flavor. Aromatics – Garlic, ginger, cilantro (for garnishing). Hot pepper – Some like it hot so they use habanero. Some don’t, so they can handle a little jalapeño. Veggies Chicken broth Spices – Paprika, red chili flakes, freshly ground black pepper.
How to make Mafe
I start by cutting the meat into large chunks. I avoid small pieces because they might fall apart during cooking. Then, I season the chunks with salt, pepper, paprika, ginger, and garlic. If I have time, I let them marinate for a few hours to soak up the flavors. When I’m ready to cook, I heat some oil in a pot and sear the meat pieces for about 4-5 minutes on each side. This gives them a nice color and adds flavor to the stew. Then, I remove the meat from the pot and set it aside. In the same pot, I toss in some chopped onions and sauté them until they turn golden brown, making sure to scrape up any browned bits from the bottom. Then, I add in chopped garlic, ginger, and jalapeño, cooking them for about a minute. Next, I stir in some tomato paste and let it cook for another minute. After that, I pour in the tomato sauce and add paprika, red chili flakes, and salt. Everything simmers together for about 5 minutes to develop those delicious flavors. Time to stir in chicken broth and mix well. I return the meat to the pot, along with the carrots and any other root vegetables I’m using. After that, I cover the pot and let everything cook together for about 5 minutes. Then comes the magic touch – a generous dollop of peanut butter. I keep stirring until it melts beautifully into the sauce, adding that rich, nutty flavor that makes this stew so irresistible. As the stew simmers, I keep a close eye on it, cooking it until the butter starts to separate and the sauce takes on a vibrant red-orange hue. That’s when I know the flavors have melded perfectly. Around the last half hour of cooking, I toss in some bell pepper chunks for added crunch and flavor. All that’s left is to garnish your stew with some chopped cilantro if you like, or some fresh peanuts.
What to serve with
I love serving this stew over a generous portion of rice, it soaks up all the delicious flavors. But it’s also fantastic with couscous for a hearty, satisfying meal. For a low-carb option, cauliflower rice is a great choice. And when I’m feeling extra indulgent, I’ll whip up some warm flatbread or my favorite Indian naan, roti, or paratha to accompany it.
How is it served in Senegal?
Maafe, like other food in Senegal, is made for sharing and eating together with friends and family. Guests or family gather around the meal, which is mostly served on a big huge platter. Everyone chooses a place around the platter. They mostly eat with their hands. He or she will only eat the food from his or her section of the platter. It’s considered very rude to eat from another person’s section of the platter. The host will distribute the meat and vegetables to ensure that everyone gets plenty. Senegalese food is not only one of the richest cuisines in West Africa, but it embodies the practice of enjoying it TOGETHER. I am sure when you make this bright and fragrant stew, it’s going to win your heart in a heartbeat… just like mine! Try my version of Maafe and learn to cook new African flavors in your kitchen. Show GypsyPlate love… Subscribe and Share!
Chicken Maafe…
And Beef Maafe, on our Gypsy Plate… enjoy!
Try these other great African recipes!South African Chicken CurryPeri Peri ChickenChicken Jollof RiceChermoula SauceMoroccan Lentil SoupBeef TagineKedjenou ChickenChakalaka
