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West Africa · 1h 30m · Medium

Mafé (Senegalese groundnut stew)

Lamb or beef, slow-cooked in a groundnut (peanut) sauce until it's almost dessert.

The sauce should be thick enough to coat a spoon and a little sweet. Adjust the sugar at the end. Serve over white rice.

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Method

  1. 01
    10m

    Brown the meat

    Season and brown the meat in oil. Remove.

  2. 02
    10m

    Base

    Sauté onion. Add tomato paste, fresh tomatoes, bay, scotch bonnet. Cook 10 min.

  3. 03
    45m

    Stew

    Return meat. Add stock. Cover. Simmer 45 min.

  4. 04
    20m

    Peanut + veg

    Whisk peanut butter with a ladle of hot stew, then return to the pot. Add vegetables. Cook 20 min more until veg are tender and sauce is thick.

  5. 05
    2m

    Season

    Taste. Adjust salt. Add sugar if you want it sweet.

From the source

Why this dish tastes the way it does

Mafé is the Senegalese cousin of groundnut soups across West Africa — each country has its own version. The dish is served at celebrations and on Sundays. The sauce is so thick that a properly cooked mafé holds a spoon upright.

Served at

Sunday lunch, celebrations

Pairs with

White rice, lime wedges

Per serving

580 kcal

Calories

38 g

Protein

28 g

Carbs

36 g

Fat

7 g

Fiber