Maafe

What Is Maafe?

The name maafe comes from the Mandinka word “mafé” which means sauce. As its name suggests, maafe consists of a smooth and creamy peanut sauce studded with meat or vegetables. This stew has a complex medley of savory, sweet, spicy, and nutty flavors that mingle together in perfect harmony.

The sauce clings lusciously to bites of tender beef or chicken, potatoes, carrots, cabbage or spinach. A big spoonful with a side of rice is the quintessential Senegalese comfort food experience.

While maafe recipes vary between regions and cooks, the fundamentals remain peanut butter, tomato paste, onions, garlic, spices, and a choice of meat or vegetables. Let’s explore the components that give this iconic stew its signature taste and texture.

 It 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 and many. This dish is usually eaten with fufu or rice.

Brief History of West African Peanut Stew (Maafe)

Firstly, there are several names for the traditional, iconic groundnut stews you’ll find all over Western Africa:  (Mafé, Mahfe, Maffé, Maffe, Sauce d’Arachide, Tigadèguèna, Tigadegena, Sauce Z’ara, African Peanut Stew, Groundnut Stew).

Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century. Maafe can trace its origins to the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is “domodah” or “tigadegena” 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 You Need To Make Some Great Maafe

• 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.

What Kind Of Meat To Use For Maafe

While the peanut-tomato sauce supplies the stew’s signature flavor, the protein and vegetables round it out into a complete meal.

For protein, beef and chicken thighs are classic options that pair wonderfully with the sauce. Slow simmering makes the meat incredibly moist, tender and infused with flavor. Hearty stews cuts like chuck roast, oxtail or lamb shank shine in this stew.

What Kind Of Veggies To Use For Maafe

Vegetarians can enjoy maafe too by substituting ingredients like sweet potatoes, eggplant, okra, squash, greens, or chickpeas for the meat.

In addition to the main protein, maafe typically contains vegetables like potatoes, yams, carrots, cabbage, spinach, okra or bell peppers. They contribute pleasant textures ranging from creamy to toothsome. Their savory flavors soak up the rich peanut sauce.

It is super easy to make when you use Peanut butter paste. You can use any variety depending on what you have on hand. I usually go for 100% Peanut butter for an intensified peanut flavor without the added sugar. However, I must admit that I sometimes use whatever brand I have on hand.

You can easily make your own peanut butter and avoid all the commercial brand which contains sugar, salt, oils, and often preservatives. This can be achieved by blending roasted peanuts in a food processor. Not only is it healthier, but it also tastes much better!

How To Make Maafe In a Slow Cooker

Season and marinate the meat with salt, pepper, paprika, chopped ginger and garlic.

You can directly put the meat in the crock pot, or take the extra step to brown it first in an oiled pan searing 4-5 minutes per side. After browning, place it in the crock pot.

Saute onions till golden brown along with ginger, garlic and jalapeno. Add this mixture over the meat. In a bowl, stir together tomato paste, tomato sauce, paprika, red chili flakes, chicken broth, peanut butter and salt. Pour this mixture over the meat and mix everything well.