Mafé

Mafé, also spelled mafé or maaffe, is a traditional West African stew distinguished by its peanut-based sauce. The dish is widely associated with Sahelian and West African cuisines, particularly Mali and Senegal, but it is prepared across many countries, including The Gambia, Guinea, Niger, and Burkina Faso. The name derives from the peanut sauce, known locally as sauce d'arachide, whose nutty base helps deepen flavor and thicken the dish.

Typical mafé starts by browning meat—commonly beef or lamb, sometimes chicken or goat—with onions, garlic, and tomato. A stock or water is added along with peanut paste or ground roasted peanuts, stirred to form a rich, creamy sauce. Spices vary by region but often include cumin, coriander, and chili pepper. Vegetables such as carrots, potatoes, sweet potatoes, or okra are commonly included. Some versions use tomato paste or fresh tomatoes and a dash of palm oil.

Mafé is usually served with rice, but it can also accompany couscous, fonio, or bread. Vegetarian or vegan variants omit meat or replace it with vegetables or tofu. The dish is a staple in many households and is frequently prepared for family meals and festive occasions, reflecting both everyday nourishment and communal dining traditions in West Africa.