Standing in a West African kitchen, you smell peanuts
In an alley in Bamako. Around midday, the sweet, toasty smell of peanuts drifts in from somewhere. In a big pot, a rich brown sauce is bubbling, with chunks of chicken and vegetables sunk in it. This is mafé (Mafé), a national favorite of Mali.
Mafé is a stew based on peanut butter and tomato. Chicken, beef, or fish is the main ingredient, simmered with vegetables such as cabbage, carrots, potatoes, and sweet potatoes. Chile adds heat at the end, and it is eaten ladled generously over white rice. This dish is always at the center of the West African table.
Mafé is not only a Malian dish. It is a pan-regional dish loved across West Africa, including Senegal, the Gambia, Guinea, Burkina Faso, and Côte d'Ivoire. In Mali it is known as a peanut sauce stew called "tigadèguèna" in Bambara.
"Mafé (mafé)" is said to come from the Wolof language of Senegal, and in Mali it is called "tigadèguèna" in Bambara (tiga = peanut, dɛgɛ = paste, na = sauce). It is a stew made with peanut paste and tomato, and in English it is also called "groundnut stew" or "peanut stew." The type of meat and the combination of vegetables differ by country and household.
Ingredients (serves 4)
The flavor of mafé is decided by the peanut butter. Be sure to use an unsweetened, unsalted type. Sweet peanut butters such as Skippy or Jif are out of the question. Look for a natural peanut butter whose only ingredient is peanuts. If you use a salted type, cut the salt in half.
Ingredients and tools for this dish
Mafé needs no special ingredients. A heavy-bottomed pot (a Dutch oven or cast iron pot) helps keep the peanut sauce from sticking and scorching on the bottom. For serving, red palm oil, cassava flour, and white sorghum flour (gluten-free) let you bring the meal closer to a West African table. They are not required for this recipe.
Method
Preparing the meat and vegetables
Use the chicken in large chunks. Bone-in meat releases stock and adds depth to the flavor of mafé.
Peanut butter sticks and scorches easily on the bottom of the pot. While simmering, stir the bottom with a spatula every 10 minutes. Scorching brings bitterness that cannot be rescued. A thick-bottomed pot or a gentle low simmer prevents it.
History of this dish: peanuts and the fate of West Africa
The history of mafé is the history of the peanut (groundnut) itself.
The peanut originated in South America. In the 16th century, the Portuguese brought peanuts to West Africa along the routes of the Atlantic slave trade. Peanuts adapted perfectly to the climate and soil of West Africa and quickly became a major crop. The agriculture of Senegal, Mali, the Gambia, and Guinea came to revolve around peanuts, and in the 19th century a "peanut economy" took shape.
It is not clear when stews using peanuts first appeared. In Mali, among the Bambara and Mandinka peoples, a sauce made from peanut paste called "tigadèguèna" has long been eaten. On the other hand, "mafé," eaten over rice, is said to be a dish that spread in Senegal, and whether the two are treated as the same dish or different dishes varies by source. [1]
When French colonial rule spread across West Africa from the late 19th century (present-day Mali was then called "French Sudan"), the cultivation of peanuts for export expanded greatly in places such as Senegal. The peanut is a crop that has entered deeply into both the agriculture and the kitchens of this region.
Today, bouillon cubes such as Nestlé's Maggi have become a seasoning used in many West African homes, and have settled in as an ingredient that adds savor to mafé. They are also commonly used in dishes such as thieboudienne (Senegal's one-pot rice).
After Mali's independence in 1960, peanut sauce stews have continued to be a staple of lunch in homes and eateries. With people who moved from West Africa, they have come to be eaten in European cities such as in France, and in English they are also known as "West African groundnut stew."
In Senegal it is known by the name mafé and is generally eaten over white rice. In Mali it may also be paired with fonio or tô (a millet paste). In the Gambia, a very similar peanut stew is called "domoda." [1]
Cooking tips: six techniques for perfect mafé
1. The peanut butter must be unsweetened and unsalted
Most of the flavor of mafé is decided by the peanut butter. Using a sweet peanut butter (the creamy type of Skippy or Jif) makes the stew cloyingly sweet beyond repair. Be sure to choose one whose only ingredient is peanuts. Ideally the label lists no "sugar," "vegetable oil," or "salt." A paste of 100 percent peanuts is best.
2. Cook the tomato paste
Some people put tomato paste into the pot and simmer it as is, but that goes against West African practice. The iron rule is to cook the tomato paste in oil for 2 to 3 minutes to drive off the sourness. Cooking triggers the Maillard reaction and increases the sweetness, giving the finished sauce a complex depth. Cooking the tomato paste is an essential step in jollof rice as well.
3. Use bone-in chicken
The stock of mafé comes from the chicken bones. Made with boneless meat, it turns out as if "something is missing." With bone-in thighs, collagen dissolves during the simmer and adds body and savor to the sauce. Drumsticks or wings also substitute. If you cannot get bone-in meat, dissolve chicken bouillon in the water to make up for it.
4. Substitutes for the bouillon cube
A Maggi-style bouillon cube is essential in West African cooking, but it may be hard to find in some places. A regular bouillon cube can substitute, and adding a small amount of MSG brings it closer to the West African taste. The essence of the bouillon cube is a "lump of savor." A Japanese-style dashi powder takes the flavor in a different direction and is not recommended.
5. Simmer for at least 45 minutes
Mafé is not a dish to make in a short time. For the oil of the peanut butter to separate and blend with the tomato paste, it needs at least 45 minutes of simmering. When orange oil floats to the surface, it is the sign that "the mafé is done."
6. Cook the rice on the firm side
The West African way is to cook the rice that goes with mafé firm. The sauce is rich, so soft rice would turn soggy. Cooking with about 10 percent less water than usual gives the right firmness. Pairing it with fufu (Ghana's pounded staple) or ugali (East Africa's cornmeal paste) is also the authentic way.
Mafé variations: meat, fish, or vegetables
The appeal of mafé is that the main ingredient can be changed freely. Every household in Mali has its own mafé.
Meat mafé
| Variation | Main ingredient | Character |
|---|---|---|
| Mafé poulet | Chicken | The most popular. The recipe in this article |
| Mafé viande | Beef | With chunks of beef shank. Simmer 90 minutes or more |
| Mafé mouton | Lamb | A festive, luxurious version. Lamb fat pairs well with the peanut sauce |
| Mafé poisson | Fish | With fillets of white fish. Popular on the Senegalese coast |
Vegetable mafé (vegan-friendly)
Without meat, a plant-based mafé with tofu, chickpeas, or sweet potato as the main ingredient has a good balance of protein, fat, and carbohydrate and makes a complete meal.
The key to the vegan version is to use vegetable stock in place of chicken stock. Adding 1 tsp of miso in place of the bouillon cube makes up for the savor.
For an adaptation, cubed pork can be used instead of chicken, and the richness of the peanut butter pairs nicely with pork fat. For vegetables, any root vegetable such as kabocha squash, daikon, or taro is fine. Mafé is a technique of "simmering in peanut sauce," so the ingredients are up to you.
The food culture of mafé: a West African table
Mafé is an everyday dish eaten together with family and friends.
Eaten around a large plate. In homes in Mali and Senegal, it is a common sight to pile rice on a large platter, pour the sauce over it, and have the family gather around the plate to eat. There is also the custom of eating with the right hand, and sharing the plate itself is an important part of the meal.
A lunchtime staple. In Mali, lunch is often the substantial meal, and peanut sauce stews are a midday staple in homes and town eateries.
Each household's taste. Whether chicken, lamb, or beef is used, whether sweet potato, cabbage, or okra goes in, and how strongly tomato is used differ by region and household. Some households use homemade peanut paste, and others use store-bought.
Mafé uses a large amount of peanut butter. People with a peanut allergy must never eat it. As an alternative recipe, you can use tahini (sesame paste) in place of the peanut butter. The flavor differs from the original, but it is a version without tree nuts or peanuts. Be careful about sesame allergy, however.
Shopping guide: gathering the ingredients for mafé
Every ingredient for mafé can be found at an ordinary grocery store. No special imported ingredients are needed. As long as you take care to choose an "unsweetened" peanut butter, you can make it today.
Where to find the main ingredients
| Ingredient | Where to find it | How to choose |
|---|---|---|
| Unsweetened peanut butter | Grocery store, international grocer, online | An unsweetened type with no added sugar or oil |
| Tomato paste | Grocery store | A small can or tube is enough |
| Chicken thighs (bone-in) | Grocery store | Bone-in gives stock |
| Bouillon cube (Maggi-style) | International grocer, online | Substitute a regular bouillon cube if you cannot find it |
| Chile powder | Grocery store | Start on the mild side |
Substitution techniques
| Ingredient | Substitute | Difference in the result |
|---|---|---|
| Unsweetened peanut butter | Homemade (grind peanuts in a food processor) | Some texture remains, closer to the original |
| Bouillon cube (Maggi-style) | Regular bouillon cube plus a little MSG | Nearly equivalent |
| Okra | None (can omit) | Less body |
| Sweet potato | Kabocha squash | A slightly different kind of sweetness, but delicious |
Frequently asked questions
Q1. What is the difference between mafé and tigadèguèna?
Both refer to a peanut sauce stew, but "mafé (mafé)" is the name widely used in places such as Senegal, and "tigadèguèna (tigadèguèna)" is the name in Bambara in Mali. In the Gambia it is called "domoda." Malian tigadèguèna has a thinner sauce and may be paired with a millet paste, and the preparation and the way of eating differ by country and household.
Q2. Can I adjust the heat?
Of course. Increase or decrease the chile to taste. Even in Malian homes the heat differs from house to house. In homes with children, it is common to leave out the chile and serve a "chile paste" on the side for each person to adjust. If you like it hot, adding a little habanero powder gets you closer to the extra-hot mafé of West Africa.
Q3. Can I make it with something other than chicken?
Beef shank (simmer 90 minutes or more), lamb (simmer 70 minutes or more), fillets of white fish (simmer 15 minutes), shrimp, tofu, anything goes. For the vegan version, chickpeas and sweet potato are a classic combination. In Mali, it is the way of mafé to "make it with what is in the refrigerator."
Q4. Is it better the next day?
Yes. Mafé is a dish that is best the next day. Leaving it overnight lets the oil of the peanut butter and the tomato sauce blend completely, deepening the flavor. It keeps 3 days in the refrigerator. When reheating, add a little water and heat over low heat.
Q5. What other staples go with it besides rice?
Fufu (Ghana's pounded staple) and ugali (East Africa's cornmeal paste) are the authentic choices. Couscous also pairs very well.
Q6. Can children eat it?
Without chile it is an ideal dish for children. The mellow flavor of peanut butter is liked by children. However, always check beforehand whether there is a peanut allergy. When serving it for the first time, start with a small amount.
Q7. What drinks go with mafé?
Something sour such as hibiscus tea (bissap) or ginger beer can balance the richness of the peanut sauce. If you want alcohol, a light lager does not get in the way of the peanut flavor.
Sources
- [1] Peanut stew - Wikipedia (English) (accessed 2026-10-22) — the names mafé, tigadèguèna, and domoda, and regional differences
- [2] Peanut - Encyclopaedia Britannica (accessed 2026-10-22) — origin and spread of the peanut
- [3] Information on food allergy labeling - Consumer Affairs Agency (Japan) (accessed 2026-10-22) — allergy labeling for peanuts
Related articles: African stews
West African stews: Thieboudienne is Senegal's one-pot rice. Jollof rice is a tomato-based one-pot rice from Nigeria, and the argument over which country's jollof is best never ends across West Africa. Attiéké is Côte d'Ivoire's fermented cassava.
East African stews: Doro wot is Ethiopia's spiced chicken stew, known for the heat of berbere. Zigni is Eritrea's beef and tomato stew. Ndolé (in Japanese) is a stew of bitter greens from Cameroon, which shares the use of peanuts with mafé.
African staples: Fufu is Ghana's pounded staple, and pairing it with mafé sauce is a West African classic. Ugali is East Africa's cornmeal paste, a base for any stew. Injera is Ethiopia's fermented flatbread, eaten with doro wot on top.
Summary: a food history that peanuts connect across continents
Mafé is a dish built on the simple idea of "making a stew with peanut butter." But behind it are the peanut's journey across the Atlantic, the economic exploitation of the colonial era and the food wisdom that was born from it, and West Africa's communal culture of "eating around a large plate."
When you dissolve unsweetened peanut butter into a pot in your own kitchen, you touch one end of a food history that goes back to the 16th century. As long as you choose the peanut butter correctly, even a beginner can make mafé deliciously and reliably. Sear the chicken, add the vegetables, and simmer in peanut sauce. That alone recreates the West African table. With that one bite of rich peanut sauce over white rice, the smell of a Bamako alley should reach your kitchen.
