Senegalese Mafe
A comforting West African peanut stew from Senegal, slow-simmering beef with tomato and peanut butter into a thick, russet sauce studded with root vegetables and served over rice.
By Palate Palace Kitchen
About This Recipe
This hearty Senegalese Mafe is a classic West African beef stew that delivers comforting warmth through a rich, deeply savory sauce. Characterized by its luxurious depth, this traditional dish beautifully balances the earthy sweetness of root vegetables with a robust, peanut-infused broth. It is an excellent choice for anyone seeking a satisfying, gluten-free, and dairy-free dinner that feels both exotic and deeply familiar.
The secret to this recipe’s success lies in building layers of flavor and achieving a perfectly smooth consistency. Searing the beef first creates a savory foundation, while cooking the tomato paste briefly with the aromatics mellows its acidity. To ensure the peanut butter integrates seamlessly without clumping, tempering it with a splash of hot broth before stirring it into the pot is a crucial step that yields a velvety, cohesive sauce.
For the best results, keep the Scotch bonnet pepper whole during the simmer to infuse the stew with its signature fruity aroma and gentle heat without overpowering the dish. If you prefer a milder flavor, ensure the pepper does not burst, or simply remove it earlier in the cooking process. You can also easily customize the vegetable mix by adding other hearty root crops depending on what you have on hand.
Allowing the stew to simmer patiently for about ninety-five minutes ensures the beef becomes incredibly tender and the sauce thickens beautifully. To serve, ladle this rich stew generously over a bed of fluffy white rice, which acts as the perfect canvas to soak up every drop of the savory peanut sauce.
Ingredients
- 1.5 lb Beef stew meat
- 0.8 cup Smooth peanut butter
- 2 tbsp Tomato paste
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 3 cups Carrots and sweet potato, chunked
- 2 cups Cabbage wedges
- 1 Scotch bonnet pepper
- 4 cups Beef stock
- Salt
Instructions
- 1
Brown the beef in a heavy pot, then add the onion and garlic and cook until soft.
12 min
- 2
Stir in the tomato paste and cook briefly, then add the stock and whole scotch bonnet and simmer until the beef begins to tenderize.
30 min
- 3
Loosen the peanut butter with hot broth and stir it into the pot until smooth.
5 min
- 4
Add the carrots, sweet potato, and cabbage and simmer until the vegetables and beef are tender and the sauce is thick. Season with salt.
25 min
- 5
Remove the scotch bonnet and serve over white rice.
2 min
Nutrition Facts
480
kcal
Calories
30
g
Protein
30
g
Carbs
28
g
Fat
6
g
Fiber
560
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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