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.
❤️ 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!
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 this 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!
What To Eat Maafe With?
This delicious African stew is most commonly eaten with rice. For a low-carb option, I serve my Maafe with cauliflower rice.
📚 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 beef 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
- pinch of salt to brown the beef
Instructions
- Wash beef and cut into smaller pieces.2 lbs stew beef
- Pour olive oil into a pan on medium heat.¼ cup olive oil
- Add beef, black pepper, and a pinch of salt, and saute for 8-10 minutes.1 teaspoon black pepper, pinch of salt
- Chop the onions and red bell pepper.1 red bell pepper, 1 onion
- Add onions and red bell pepper and saute for 3 minutes.
- Add tomato paste and stir.2 tablespoon tomato paste
- Cook for about 5 minutes.
- Add water, stock, bouillon, cayenne pepper and salt to taste.1 tablespoon beef bouillon powder, 1 teaspoon cayenne pepper, 1 cup water, 2 cups stock/broth, 1 teaspoon salt
- Bring to a boil and cook for 5 more minutes.
- Add peanut butter and stir till it is dissolved.½ cup peanut butter
- 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!
Thanks for the delicious recipe
You're welcome, Shaheen!
I love this recipe. I’ve made it several times and it’s a huge success every time. I usually increase the tomato paste and peanut butter and cook the meat in the broth for an hour or more on low or 20-30 minutes in the Instant Pot for more tender beef. When I make it again this weekend, I’m going to add some root vegetables.
I'm glad you love the peanut stew, Becky. It is so easily customizable with your favorite veggies!
Hi Tayo.
I just made this. My wife can't tolerate any pepper of any type so I had to leave both out (sad, because I love spicy). I used chicken wings (easy portion control apart from other advantages), I added a small amount of sweet potato chunks (1 sweet potato to add a little healthy bulk) and I served with quinoa (healthier and lighter than rice). I did half and half my own and commercial peanut butter (because half of my own ended up on the floor --- oops --- and I was too lazy to make more!) The smell was gorgeous and the taste wonderful. I'd long ago tried another recipe gathered tens of years ago but this one was quick, easy and delicious, so one I'll use again.
Thanks.
You're welcome, Paul!
is there something in place of the tomato paste I can use? can't get to store, broke some bones.
Sorry to hear that. You can use tomato sauce or regular tomatoes.
Just made this for dinner. I loved it! Will definately make again.
I'm so glad you enjoyed the peanut stew, Corinne!
This was delicious. Made it as the recipe states. I'd been craving a peanut stew for some time and this hit the spot. Thanks for sharing.
You're welcome, D!
Great recipe. I followed the basic outline, but modified the recipe by using goat meat instead of beef, and I used peanut butter powder instead of regular peanut butter (reduces fat and sugar content, and thus calorie count). I also added some scotch bonnet powder for a little extra zing. Served it w/ cocoyam fufu. Pure bliss. Thanks for posting this!
You're welcome, Jonathan!
your recipes have the most interesting flavor on all of pinterest. this was my second attempt and it was so flavorful.
we used venison so I really had to watch my cook times. I couldn't tell if the peanut butter had melted, and it didn't...But absolutely delicious!
Thanks for the kind words, Marky!
What is the serving size?
It will vary depending on what type of beef you use. The nutritional info is based on diving the stew into 6 portions.
I have this slow cooking in the oven and my house smells soooo good right now. For mine I added garlic and celery, (because I love them), and used fresh tomatoes as well as paste. I also doubled the peppers and onion. The excited hunger building in me right now is a distracting delight and dinner tonight is worth 5 stars on smell alone.... and the spoonful I had to taste for seasoning before it all went in the oven.
Thanks for sharing this recipe.
You're welcome, Anna. This recipe is a keeper for sure!