A rich, hearty stew built on a thick groundnut paste base with tender beef chunks, sweet potatoes, and tomatoes simmered until the flavours meld into a creamy, nutty masterpiece.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: chopped cilantro, sliced scotch bonnet
Accompaniments: white rice, fonio
Instructions
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1
Season beef with salt and one bouillon cube. Brown in oil in a large pot, then add chopped onion and garlic. Sauté 3 minutes.
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2
Add blended tomatoes and tomato paste. Cook on medium heat for 15 minutes until reduced.
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3
Dissolve groundnut paste in 2 cups warm water and add to the pot. Stir well to prevent lumps.
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4
Add remaining water, sweet potatoes, whole scotch bonnet peppers, and second bouillon cube.
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5
Simmer on low heat for 40 minutes, stirring occasionally, until the sauce is thick and oil rises to the surface.
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6
Serve hot over white rice.
Did You Know?
Maafe is so central to Malian identity that it is sometimes called the national dish, and every family claims their grandmother makes the definitive version.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- blender
Garnishing
chopped cilantro, sliced scotch bonnet
Accompaniments
white rice, fonio
The Story Behind Maafe
Maafe traces its origins to the Mande peoples of the western Sahel, predating colonial contact by centuries. Groundnuts, introduced from the Americas via Portuguese traders, were seamlessly adopted into existing stew traditions. The dish spread across West Africa through trade routes and migration, but Mali remains its spiritual home.
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