This African Peanut Stew, also known as Mafe or Maafe, deserves a spot on your weekly dinner menu. With just a few pantry staples you get a rich, creamy, nutty and spicy stew that pairs perfectly with rice.
If you prefer, serve it with crusty French bread to soak up the sauce, or choose any low-carb side you like. The stew is hearty and satisfying.
West African Peanut Stew
This Senegalese-style stew is simple to make and likely uses ingredients you already have at home. There are many variations across West Africa, but the core idea is the same: peanuts (or natural peanut butter) create a creamy, flavorful base paired with vegetables and a protein of your choice.
Some recipes online call this dish a soup, but many prefer the name stew because of its thicker, heartier consistency. In West African countries like Togo, Mali, Nigeria, Ghana and Cameroon you’ll find local takes on this comforting dish.
Across the region the dish goes by names like Mafé, Maafe, sauce d’arachide (peanut sauce) or domoda. The recurring star is peanuts or groundnuts—here I use natural, unsweetened peanut butter. Proteins commonly used include beef, lamb, chicken or fish; the recipe can easily be made vegan by omitting animal proteins.
In this version I include sweet potatoes and carrots. Their natural sweetness balances the nuttiness of the peanut butter and the heat of the pepper, creating a well-rounded stew.
What is in African Peanut Stew?
These are the key ingredients that give the stew its characteristic flavor and texture:
Natural peanut butter: Use unsweetened, natural peanut butter as the base.
Beef, lamb or chicken: Beef adds deep flavor, but chicken or lamb work well too. Omit for a vegan stew.
Tomato sauce or paste: Tomatoes combine beautifully with peanuts, contributing brightness and a rich orange color. If using tomato paste, use roughly half the volume the recipe calls for in sauce.
Onion: Sauteed onion builds the flavor foundation.
Garlic: Adds depth—don’t skip it.
Chicken bouillon powder or cubes: Common in West African cooking, bouillon adds savory richness. Use to taste or substitute vegetable bouillon for a vegetarian version.
Vegetable oil: For sautéing the onion and browning the meat.
Habanero or scotch bonnet (or cayenne): Adds heat to balance the richness. Adjust or omit according to your tolerance.
Root vegetables: Sweet potatoes and carrots contribute texture and sweetness.
For exact ingredient amounts, refer to the recipe card below.
How To Make African Peanut Stew
Step 1: Heat oil in a medium or large pot over medium-high heat. Add diced onion and sauté until fragrant and translucent.
Step 2: Add the beef (or chosen protein), tomato sauce, water, salt and bouillon. Bring to a simmer, then reduce heat and allow to cook gently so flavors meld.
Step 3: Stir in minced garlic and natural peanut butter, mixing until smooth. Let the stew simmer to combine the flavors.
Step 4: Add chopped sweet potatoes, carrots and the habanero (halved). Cover and simmer until the root vegetables are tender. Remove and discard the habanero before serving if you prefer less heat.
What to Serve With African Peanut Stew
Traditional pairings include boiled rice and fried plantains. Couscous is a good alternative to rice, and crusty French bread is wonderful for soaking up the sauce. For a low-carb option, try cauliflower rice. This stew complements many side dishes—choose whatever fits your meal plan.
Can You Freeze It?
Yes—this stew freezes and reheats well, making it ideal for meal prep. It also keeps well in the refrigerator for several days.
I hope you enjoy this West African Peanut Stew. It’s a comforting, flavorful recipe you’ll want to make again and again.
Variations
- Use chicken broth instead of water for a richer base.
- Add bell peppers, cabbage, okra, or other vegetables you enjoy.
- Substitute chicken thighs for beef for a lighter protein option.
- Serve with cauliflower rice for a low-carb meal.
Serving
Serve this savory stew with any of the following side dishes:
- Garlic Herb Rice
- Sweet Fried Plantains
- Baked Plantains
More African Recipes
- African Chicken Stew
- African Okra Soup
- How To Make Fufu – Fufu Corn
- Nigerian Jollof Rice
- African Pepper Sauce
If you make this recipe, please leave a star rating below — your feedback helps others find the recipe and I love hearing from you. Thank you!
African Peanut Stew – Mafe
10
30
40
6 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion diced
- 1 pound beef cut into 1–2 inch pieces (chuck roast works well)
- 8 oz tomato sauce ¾ cup
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 4 cloves garlic minced
- ½ cup natural peanut butter no sugar added
- 1 cup sweet potatoes peeled and chopped into 1-inch pieces
- ½ cup carrots chopped into 1-inch pieces
- 1 habanero pepper
Instructions
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Place oil in a pot and heat on high for about 3 minutes. Add the chopped onions and sauté, stirring occasionally, for about 5 minutes.
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Add the beef, tomato sauce, four cups of water, salt and bouillon powder. Bring to a boil, then reduce heat and let simmer.
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Stir in the garlic and peanut butter until well combined. Let it simmer for 5 minutes.
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Add the sweet potatoes and carrots. Cut the habanero in two and add to the pot (see notes). Cover and simmer 10–15 minutes until the sweet potato is fork-tender. Remove and discard the habanero before serving.
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Serve warm over boiled rice.
Notes
2. Add other vegetables you enjoy—cabbage, okra and bell peppers all work well.
3. Japanese sweet potatoes (Murasaki) are an excellent choice for this stew.
Nutrition
| Carbohydrates: 17g
| Protein: 16g
| Fat: 17g