Maffé (West African Peanut Stew) III
Maafe is a stew made from groundnuts. It originated from the Madinkwa and Bambara people of Mali.
- Prep
- 16 min
- Cook
- 1 hr 24 min
- Total
- 1 hr 40 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Blender
Equipment
Pots
Equipment
Bowl
Equipment
Frying pan
Procedure
Boil meat in a pot with salt and onion.
Procedure
Fry the meat in a pan of oil.
Procedure
Blend together the tomato, pepper, and garlic until smooth.
Procedure
Pour the blended mixture into a pot and add the peanut paste. Stir until thick.
Notes, tips, and variations
Maafe is usually eaten with white rice, tuwo, fonio, fufu and sweet potatoes
Notes, tips, and variations
It is usually made with vegetables in Ivory Coast, and the stew is cooked with boiled egg in Ghana.
Notes, tips, and variations
When using beef to make maafe, use chuck, short ribs, or oxtail.
Photo: Nicolas PHULPIN · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
