Maafe / Maffé (Mauritanian Peanut Stew)

  • Total time - 2 hours 15 minutes
  • Preparation - 20 minutes
  • Cooking/Braising - 1 hour 55 minutes
  • Servings: 6
  • Country: Mauritania
A rich red-brown Mauritanian peanut stew Maafe with pieces of meat and vegetables, served with rice.

Peanut stew, known as Maafe, is cooked across the continent, but the Mauritanian version emphasizes the deep flavour of the tomato base before adding the peanut butter. The key to the right texture is to allow the peanut butter to simmer for a long time.

Traditional Mauritanian Maafe is often served with couscous or rice, sometimes with the addition of okra or squash, if available.

Ingredients

For the Maafe Stew

  • 700 g beef (or chicken), cut into cubes
  • 200 g peanut butter, unsweetened, smooth
  • 1 large piece onion, chopped
  • 4 tbsp tomato paste (concentrate)
  • 3 cloves garlic, minced
  • 2 medium pieces sweet potatoes, cut into large cubes
  • 2 pieces carrots, cut into large pieces
  • 1.2 liter beef or vegetable broth
  • 3 tbsp vegetable oil (ideally peanut oil)
  • to taste salt and black pepper

For Serving

  • sufficient quantity cooked white rice or couscous

Instructions

Step 1: Searing the Meat

Heat the oil in a large pot or Dutch oven. Season the beef with salt and pepper. Sear it on all sides until brown and remove from the pot. Set it aside.

Step 2: Preparing the Base

Add the chopped onion to the pot and sauté for 5–7 minutes. Add the minced garlic and tomato paste. Cook for 10–15 minutes, stirring constantly, until the tomato paste darkens (crucial for colour and flavour).

Step 3: Creating the Sauce

Reduce the heat and stir in the peanut butter. Mix until it combines with the tomato base. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the sauce to a boil.

Step 4: Braising

Return the seared meat to the sauce. Add the cubed sweet potatoes and carrots. Ensure the meat and vegetables are submerged.

Cover and simmer over low heat for 1 hour and 30 minutes to 1 hour and 45 minutes, until the meat is very tender and the sauce is thick. Check and stir regularly to prevent the sauce from sticking to the bottom of the pot.

Step 5: Serving

Taste and add salt, pepper as needed. Serve the Maafe stew hot, ladled over a bed of cooked rice or couscous.