Mafe (Peanut Sauce Base)

Origin: West Africa (Senegal, Mali, Gambia, Guinea). A rich sauce built from roasted peanut (groundnut) paste thinned with stock and simmered with tomato, onion, garlic, and chili until it reduces to a thick, nutty gravy. Functions as both the base of a stew and, in reduced form, a standalone condiment for grains.

Flavor Profile: Deeply nutty and savory, with tomato acidity balancing the peanut richness; heat level varies by household.

Culinary Uses: Base for mafe stew, traditionally simmered with meat and vegetables and served over rice; a reduced, thicker version is used as a sauce spooned over plain rice or millet.

Regional Variations: Nigerian and Ghanaian versions (groundnut soup/stew) are closely related but use different spicing and are usually thinner; francophone West African mafe tends to be thicker and more tomato-forward.

Storage: Refrigerate up to 4–5 days; freezes well for several months due to the fat content stabilizing the sauce.

Notes: Peanut allergy note: this and all groundnut-based West African sauces are a significant allergen consideration for any menu adaptation.