Authentic Mafe Recipe: Senegalese Peanut Stew with Beef
This authentic mafe recipe features tender beef simmered in a rich, savory peanut butter and tomato sauce with sweet potatoes and cabbage. A classic Senegalese peanut stew.
If you are looking for the ultimate comfort food, this authentic mafe recipe is the only guide you need to master West Africa’s most iconic export. Known across the region by various names, this Senegalese peanut stew relies on a slow-simmered base of tomato and groundnuts to create a sauce that is velvety, deeply savory, and incredibly satisfying.
Unlike thinner versions of peanut butter stew, a true Mafe is defined by its thickness and the way the natural oils eventually rise to the surface during the final stage of cooking. By browning the beef first and then layering in hardy vegetables like sweet potatoes, carrots, and cabbage, you develop a complexity that balances the richness of the nuts with earthy sweetness.
The key to success here is patience; you aren't just making a quick sauce, you are emulsifying a tradition. Serve this over a bed of fluffy white rice to soak up every drop of that concentrated, nutty gravy.
Ingredients
The Proteins and Aromatics
- 2 lbs (900g) beef chuck or lamb shoulder, cut into 1.5-inch cubes
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons tomato paste
The Stew Base
- ¾ cup (190g) natural creamy peanut butter (unsweetened)
- 2 cups (475ml) beef stock or water
- 1 cup (240ml) tomato purée (passata)
- 1-2 scotch bonnet or habanero peppers (left whole for flavor, pierced for heat)
- 2 bay leaves
- 1 tablespoon bouillon powder (Maggi or similar)
- Salt and black pepper to taste
The Vegetables
- 2 medium sweet potatoes, peeled and cut into large chunks
- 2 large carrots, cut into thick rounds
- ¼ head of small green cabbage, cut into large wedges
- 1 small eggplant, peeled and cubed (optional)
Instructions
- 1
Pat the beef dry with paper towels and season generously with salt and pepper.
- 2
Heat the oil in a large Dutch oven over medium-high heat and brown the meat in batches until a deep crust forms; remove and set aside.
- 3
Reduce heat to medium, add the onions to the rendered fat, and sauté for 5–7 minutes until translucent and slightly golden.
- 4
Stir in the garlic, ginger, and tomato paste, cooking for 2 minutes until the paste turns a dark brick-red color.
- 5
Whisk the peanut butter with 1 cup of warm stock until smooth, then pour it into the pot along with the remaining stock and tomato purée.
- 6
Return the browned beef to the pot, add the bay leaves, bouillon, and whole scotch bonnet, then bring to a gentle simmer.
- 7
Cover and simmer on low for 45 minutes, stirring occasionally to ensure the peanut base doesn't stick to the bottom.
- 8
Add the sweet potatoes, carrots, and eggplant, then lay the cabbage wedges on top; cover and continue simmering for another 30–40 minutes.
- 9
Check for the 'oil break'—the moment when red oil begins to pool on the surface—indicating the sauce has properly concentrated.
- 10
Remove the scotch bonnet and bay leaves, adjust seasoning with salt, and serve hot over white jasmine or broken rice.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 42 g
- Carbs
- 32 g
- Fat
- 46 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 940 mg
Tips
- → Use natural peanut butter that contains only peanuts and salt; stabilized commercial brands with palm oil or sugar will make the stew too sweet and won't separate correctly.
- → Do not skip browning the meat. The fond (brown bits) on the bottom of the pot is essential for the deep umami flavor of the gravy.
- → Stir the bottom of the pot every 10-15 minutes. Peanut butter is heavy and prone to scorching if left unattended on high heat.
FAQ
Can I make this mafe recipe with chicken instead of beef?
Yes, you can use bone-in chicken thighs. Reduce the initial simmering time before adding vegetables to about 20 minutes, as chicken cooks faster than beef chuck.
Why does my peanut stew look grainy or separated?
Separation is actually a sign of an authentic Mafe! In Senegalese cooking, seeing the oil rise to the top (the 'oil break') means the sauce is fully cooked and the flavors are concentrated.
How do I make the stew spicier without breaking the pepper?
If you want high heat, mince the scotch bonnet. If you want a milder glow, leave it whole but remove it carefully before serving so it doesn't burst.
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