Mafe (or Maafe) is a popular West African peanut stew made in a spicy, creamy peanut and tomato sauce. This special dish is so mouthwatering and appetizing that you would not be able to get enough of it! This is African food at its best.
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❤️ Why You'll Love It
Many variations of peanut butter stew are eaten in different countries on the west coast of Africa, and it goes by different names. In Gambia, peanut stew is made with squash or sweet potatoes and is known as Domoda.
In Nigeria, it is called Groundnut Soup and is usually eaten with fufu or rice. One thing is certain - Maafe is a staple food in African cuisine. It has so many complex and bold flavors that will leave you wanting more. And I make mine in just one pot, so there is less clean-up!
For a low-carb option, I serve my Mafe with cauliflower rice. This popular West African stew is gluten-free, keto-friendly, and dairy-free.
🧾 Ingredients
Many variations of African peanut stew are made in different African countries, but it is so easy to make the dish your own.
- Beef: You can use beef, lamb, chicken, or any meat of choice. You can even leave it out entirely for a vegan or vegetarian stew option.
- Peanut butter: A peanut stew won't be complete without this. Store-bought peanut butter is a good choice or you can use roasted ground peanuts as West Africans do it for a more authentic version.
- Vegetables: The most common vegetables for the stew are onions, red pepper, and tomato paste. I use tomato paste rather than tomatoes because it has a sharper taste and gives more richness to the peanut butter stew. You can add as many vegetables as you want, but I like to keep it simple.
- Spices:bouillon, cayenne pepper, black pepper, and salt.
- Water and stock/broth: You can use chicken broth, vegetable stock, or any other stock/broth. If you don't have any on hand, just use water but add more spices.
- Olive oil: to sauté the meat and vegetables.
🔪 How To Make This Recipe
- Wash the beef and cut it into smaller pieces using a sharp knife.
- Heat some olive oil in a large pot over medium heat. You can use a stew pot, dutch oven, or any other pot you like.
- When it gets hot, add the beef, black pepper, and a pinch of salt, and sauté till the meat turns golden brown. This can take anywhere from 8 to 10 minutes. Depending on the size of your pot, you may have to do this in batches.
- The next step is to chop the onions and bell pepper and add them to the meat. Stir and saute onions and peppers for a couple of minutes.
- Add the tomato paste and stir a little bit until it dissolves and is mixed in. Turn the heat down a bit and cook for about 5 minutes.
- Add water, stock, bouillon, cayenne pepper, and salt to taste. If you use stock, remember to add the salt last, so you don't add too much.
- Bring everything to a boil and cook for five more minutes on high heat. Add the peanut butter and stir till it is dissolved.
- Let it cook till it thickens, roughly 2-5 minutes. If you used chicken, lamb, or another choice of meat, you might have to let it cook longer until the meat is cooked through.
🥫 Storing And Reheating
This peanut stew keeps well in the fridge in an airtight container for up to 5 days. You can also freeze it for 2-3 months. To reheat, simply heat in a pot on the stovetop with a little water.
💭 Tips And Variations
- If you use beef for your peanut stew, cut it into smaller pieces before sautéing, to cut down on your cooking time.
- You can adjust the cayenne pepper to your desired preference or also add red chili flakes. To increase the heat, add a whole habanero pepper after adding the stock.
- After adding the peanut butter, you can add a little water if the stew is too thick.
- If you prefer chicken, try this African chicken peanut stew. So delicious!
📚 Related Recipes
Enjoy these delicious low carb African dishes!
Efo Riro (Nigerian Spinach Stew)
Sukuma Wiki (Kenyan Collard Greens)
Fumbwa (Congolese Spinach Stew)
📖 Recipe
Mafe/Maafe (Senegalese Peanut Stew)
Ingredients
- 2 lbs stew beef
- ½ cup peanut butter
- 1 red bell pepper
- 2 tablespoon tomato paste
- 1 onion
- 1 tablespoon bouillon powder
- 1 teaspoon cayenne pepper
- ¼ cup olive oil
- 1 teaspoon salt to taste
- 1 teaspoon black pepper
- 1 cup water
- 2 cups stock/broth
Instructions
- Wash beef and cut into smaller pieces.
- Pour olive oil into a pan on medium heat.
- Add beef, ½ teaspoon of black pepper, and a pinch of salt, and saute for 8-10 minutes.
- Chop the onions and bell pepper.
- Add onions and red bell pepper and saute for 3 minutes.
- Add tomato paste and stir.
- Cook for about 5 minutes.
- Add water, stock, and bouillon, cayenne pepper and salt to taste.
- Bring to a boil and cook for 5 more minutes.
- Add peanut butter and stir till it is dissolved.
- Let it cook till it thickens, roughly 2-5 minutes.
- Serve with cauliflower rice and enjoy!
Notes
- If you use beef for your peanut stew, cut it into smaller pieces before sautéing, to cut down on your cooking time.
- You can adjust the cayenne pepper to your desired preference. To increase the heat, add a whole habanero pepper after adding the stock.
- After adding the peanut butter, you can add a little water if the stew is too thick.
- If you prefer chicken, try this African chicken peanut stew. So delicious!
Megan says
I followed the recipe exactly and next time would not add the cup of water because it was more like a curry than what the photos look like. The taste was good though
Tayo says
Yes, it will work well with very little or no water. Thanks for stopping by!
Katie says
This looks delicious! I’d like to try this recipe. I’m just wondering - It looks like the dish was topped with an herb in the picture. Is that parsley or cilantro? Thanks for sharing this recipe!
Tayo says
I've used both in the past, so you can't go wrong with either.
June Middleton says
I will be making this dish for an upcoming event this weekend but need to make it for a serving size double what this recipe says (6)...need it to serve 12 minimally. Don't think doubling all the ingredients would work, would it? What would you recommend?
Tayo says
Hi June, yes you can double the ingredients. But don't double the salt or cayenne pepper till you taste it first, to be sure it's not too salty or too spicy.
Tina says
The first direction is to "wash beef." I don't think I've ever read an instruction like that. Can you tell me the reason and how you would do that? Just rinse it with water or actually wash it?
Tayo says
I meant to rinse with water.
Tina says
I'm making it tonight. I'll let you know how it turns out.
Tina says
Very tasty! I did make a couple of changes, one out of necessity the other for personal preference. First, no tomato paste. I *always* have tomato paste except for this time. Subbed with about 1/3 cup of tomato sauce and some chopped sun-dried tomatoes. Secondly, I like my food spicier so after tasting the stew with the recommended amount of cayenne and feeling it needed more I added some Calabrian chili flakes to the mix. Total deliciousness. I don't often repeat recipes but this one is a keeper. Thank you for sharing!
Tayo says
I'm glad the substitutions worked out great! 🙂
Joyce says
This looks similar to a recipe I have from the Central African Republic -- which I currently can't find, but want to make and just came across yours. The one I had used Tabasco Sauce instead of cayenne pepper -- and no bell pepper. Will use yours with those two adaptations on Monday -- and hope it turns out well.
Tayo says
Let me know how it turns out!
Kat says
Made this for dinner, except no red peppers so used zucchini instead, absolutely delicious! I saw someone make Maafe on Beat Bobby Flay and it sounded awesome. Found your recipe and it was even better than I imagined. Loved it, thank you! Will definitely do more of your recipes.
Tayo says
I'm glad you enjoyed it, Kat. I like the addition of zucchini!
Tami says
This recipes is amazing! We were literally licking our bowls. I can't wait to try different variations - maybe a vegetarian version with mushrooms? I can't wait to try more of your recipes!
Ellie says
I am literally eating this, as I type. I made it vegan, by simply adding fake chicken, and this is just amazing.
Sarah says
I tried mafe with lamb recently for the first time and loved it so much I wanted to try it at home. Sadly, my partner is allergic to groundnuts and I’m having a hard time finding recipes with a peanut butter substitute. Thoughts on using sunflower butter, or other alternates?
Tayo says
I haven't tried but I think sunflower butter might work. Let me know if you try it!
Cheyenne says
Made this tonight, so delicious! Boyfriend loved it too. Thank you for the recipe, I will definitely be using it again
Tayo says
You're so welcome, Cheyenne!