Mafé: West Africa's Peanut Stew — Recipe and History

What is mafé?

Mafé (also spelled maffe or tigadeguena in Bambara) is a peanut-paste-based stew, typical of Malian and Senegalese cuisine. It's a thick, flavourful simmered dish, usually made with beef, lamb or chicken, served with vegetables (carrots, potatoes, sweet potato, cabbage) and white rice.

The peanut sauce gives it a creamy texture and a deep, slightly sweet, deeply comforting taste. It's one of the most loved dishes and a staple at major family gatherings in West Africa.

Origin and history

Mafé originates from Mali and Guinea, where it has been prepared for centuries under the name tigadeguena (literally "peanut sauce" in Bambara). It spread throughout West Africa with Mandingo culture, becoming a staple in Senegal, Gambia, Côte d'Ivoire and even neighbouring countries.

The peanut was introduced to West Africa from South America by Portuguese explorers in the 16th century. It was quickly adopted and incorporated into local cuisine, giving rise to preparations like peanut paste, the central ingredient of mafé.

How to make a good mafé

The secret to a good mafé lies in the quality of the peanut paste (100% natural, no added sugar) and the cooking time. The meat should be browned before simmering slowly in the sauce until perfectly tender. The key spices are: garlic, onion, tomato, bay leaf, thyme and chilli to taste.

Regional variations

In Mali, mafé is often spicier and less sweet than in Senegal. In Senegal, powdered dried fish (guedj) is often added for more depth. In Guinea, it's sometimes made with red palm oil. Every family has its own secret version!

Our mafé recipes

Mafé and peanut sauce recipes

Mafé au Poulet Fumé

50 min

Mafé — Ragoût à la Pâte d'Arachide

110 min

Spices and ingredients for a perfect mafé

To make an authentic mafé, you need the right ingredients. Find quality African spices at Afasin to elevate your recipes.

African spices and condiments

Épices Camerounaises Levl Origin's - Mélange Grillade 100g

11,99 €