Mafé (West African Peanut Sauce)
The Quirky Foodster Team
Ingredients
- Natural peanut butter (unsweetened) — 250 g (1 cup)
- Onion, diced — 1 large
- Garlic cloves, minced — 3
- Tomato paste — 60 g (1/4 cup)
- Ripe tomatoes, chopped — 200 g (7 oz)
- Vegetable oil — 30 ml (2 tbsp)
- Scotch bonnet pepper, whole — 1
- Vegetable or meat stock — 500 ml (2 cups)
- Salt and pepper — to taste
Method
- Heat oil in a heavy-bottomed pot over medium heat; sauté onion until softened, about 5-7 minutes.
- Add garlic and tomato paste, cook 2 minutes until fragrant and slightly darkened.
- Add chopped tomatoes, cook 5 minutes until beginning to break down.
- Whisk in peanut butter and stock gradually until smooth; add the whole scotch bonnet.
- Simmer gently 30-40 minutes, stirring frequently to prevent scorching, until thickened and the oil separates slightly;
- remove scotch bonnet and season with salt and pepper.
Cultural Background: A rich, savoury peanut-based stew-sauce found across West Africa from Senegal to Mali, mafé reflects the region's long tradition of groundnut cultivation, traditionally simmered slowly with meat and vegetables and served over rice.
Tips: • Frequent stirring is essential toward the end of cooking, as peanut sauces scorch easily on the bottom of the pot. • Adjust final thickness with more stock — the sauce should coat a spoon thickly but remain pourable.
Variations: • Add root vegetables like sweet potato and carrot for a heartier one-pot stew. • Use ground roasted peanuts instead of peanut butter for a more rustic texture.
Storage: Refrigerate up to 4 days, or freeze up to 3 months.
Reheating: Reheat gently over low heat, stirring frequently, adding stock if too thick. Nutrition (per serving) Approx. 160 kcal, 6 g protein, 13 g fat, 7 g carbohydrate per 100 ml serving.
FAQs: What is mafé traditionally served with? Rice, and often includes chicken, beef or vegetables simmered directly in the sauce. Why does my sauce keep sticking to the pot? Peanut sauces are prone to scorching due to their thickness — stir frequently and keep heat at a gentle simmer.
- Natural peanut butter (unsweetened) — 250 g (1 cup)
- Onion, diced — 1 large
- Garlic cloves, minced — 3
- Tomato paste — 60 g (1/4 cup)
- Ripe tomatoes, chopped — 200 g (7 oz)
- Vegetable oil — 30 ml (2 tbsp)
- Scotch bonnet pepper, whole — 1
- Vegetable or meat stock — 500 ml (2 cups)
- Salt and pepper — to taste
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