This West African Peanut Stew, known as Maafe or Mafe, is one of the most vibrant and deeply satisfying one-pot meals you could ever dream of making. With toasted peanuts, hearty greens, beans, sweet potatoes, and bold aromatics, this iconic Senegalese-inspired dish is celebrated worldwide.
While I’ve made a few practical tweaks to make this a 30-minute version, it’s vital to honor the authentic dish’s roots—a truly fascinating culinary history worth exploring.
If you’re a fan of this West African Peanut Stew, you might also enjoy dishes like Filipino Chicken Adobo, Coq au Rose with Lemon and Hazelnuts, or the Ethiopian classic Doro Wat (don’t forget the injera!). My East African Cucumber and Mango Salad and Colombian Sudado de Pollo are also fabulous, and for beef stew fans, try my Spiced Beef Stew with Sweet Potatoes.
The Origins of West African Peanut Stew (Maafe)
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The traditional groundnut stews of West Africa go by many names, including:
- Mafé, Mahfe, Maffé, Maffe
- Sauce d’Arachide
- Tigadèguèna or Tigadegena
- Sauce Z’ara
- African Peanut Stew
Peanut stews are found across West Africa and have ancient roots in groundnut-based dishes that predate the arrival of peanuts from the New World in the 16th century. Maafe specifically originates from the Mandinka and Bambara people of Mali. In the Mandinka language, it’s called “Domodah” or “Tigadegena” in Bamanankan.
What Is West African Peanut Stew Served With?
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The consistency of this dish varies across regions and preferences. Some versions are thick and served with rice, fufu, or millet couscous. Others are thinner, almost soup-like, and perfect for scooping up with flatbread.
Traditional Serving Style
In Senegal, Maafe is often served family-style in a communal dish. Each person eats from their section of the platter, and the host ensures everyone gets an ample share of meat and vegetables. Eating by hand is traditional—forming the food into a ball before popping it into your mouth—though spoons are perfectly acceptable.
Ingredients in Authentic West African Peanut Stew
Like so many beloved global dishes, Maafe’s ingredients vary by region. In Senegalese-style Maafe, you’ll find a mix of sweet potatoes, cabbage or greens, peanuts, peanut butter, and aromatic spices.
Tomatoes, okra, and spicy chilies add balance to the stew’s rich, earthy flavors. Traditionally, bone-in meat marinated in spices is used, but for simplicity, I’ve opted for boneless chicken thighs.
Some Like It Hot…
Scotch bonnet or chile de árbol peppers bring heat to traditional Maafe. If you prefer less spice, try jalapeños or a pinch of cayenne. For milder palates, omit the chilies altogether. Don’t let the spice level deter you from this delicious dish—it’s easily adjustable!
Ingredients for 30-Minute Maafe
Main Ingredients
Flavorful Additions
- Peanuts: 2/3 cup roasted peanuts (plus extra for topping)
- Peanut Butter: 1/2 cup creamy, natural peanut butter
- Tomatoes: 28 oz. crushed canned tomatoes
- Chickpeas (Optional): 1 14.5-oz can, drained
Liquid and Garnishes
- Stock: 2-3 cups chicken or vegetable stock
- Garnishes: Chopped cilantro, warm flatbread, couscous, or rice
How to Make?
- Sear the Chicken: Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown for 3-4 minutes per side. Remove and set aside.
- Build the Base: Lower the heat to medium. Add onion and sweet potatoes to the pot with a pinch of salt. Sauté for 6-8 minutes until softened and slightly browned.
- Add the Aromatics: Stir in cumin, ginger, garlic, peanuts, peanut butter, and kale or cabbage. Cook for 1 minute, seasoning to taste.
- Simmer the Stew: Pour in the tomatoes, chickpeas (if using), and chicken stock. Return the chicken and its juices to the pot. Simmer uncovered for 25 minutes until the chicken and sweet potatoes are tender.
- Shred the Chicken: If using boneless thighs, remove, shred, and return to the pot. For bone-in chicken, serve as is.
- Serve and Enjoy: Ladle the stew into bowls. Garnish with peanuts and cilantro. Serve with flatbread or over rice or couscous.
A Recipe to Suit Your Needs
This versatile stew can easily be made vegetarian or vegan by swapping chicken for additional chickpeas or hearty vegetables. As one of the 15 must-try West African dishes, it offers a rich taste of the region’s culinary heritage.
The key flavors come from the peanuts, ginger, and aromatic base, making this dish adaptable while staying true to its roots.
Yield: Serves 4
Ingredients
