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Malian Maafe

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Malian maafe peanut and beef stew with sweet potato, carrots, okra, and millet couscous.
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Maafe is a deeply comforting West African stew in which peanut, tomato, and slow-cooked beef make a generous, savory sauce.

Brown the beef first, then simmer the peanut-tomato base gently before adding vegetables so they keep their shape.

Stir frequently once the peanut butter is added and keep the heat low to prevent the sauce from catching.

Serving Suggestions

Serve the maafe over millet couscous, rice, or fonio with lime at the table.

Malian maafe simmering in a heavy pot with beef, okra, carrots, and sweet potato in peanut sauce.

Recipe Notes

Natural peanut butter gives the cleanest flavor; if using salted peanut butter, reduce the added salt.

Malian maafe peanut and beef stew with sweet potato, carrots, okra, and millet couscous.

Malian Maafe

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Rich Malian peanut and beef stew with tomato, sweet potato, carrots, and okra.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Malian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew Base
  • 2 lb beef chuck cut into irregular 2-inch pieces
  • 2 tbsp neutral oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 1 cup smooth natural peanut butter
  • 4 cups low-sodium beef stock
  • 1 tsp ground coriander
  • 1 tsp ground cumin
Vegetables and Finish
  • 1 lb sweet potato peeled and cut into large chunks
  • 3 medium carrots cut into thick batons
  • 8 oz okra trimmed
  • 1 medium habanero chili left whole for moderate heat
  • 4 sprigs fresh thyme
  • 2 tsp fine salt or to taste
  • 1 medium lime cut into wedges

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Wooden spoon
  • Ladle

Method
 

Brown the Beef:
  1. Season the beef with half the salt. Heat the oil in a Dutch oven and brown the beef in batches. Add onion and cook for 6 minutes, then add garlic, tomato paste, coriander, and cumin for 1 minute.
Simmer the Stew:
  1. Stir in crushed tomatoes, peanut butter, stock, thyme, and the whole habanero. Bring to a gentle simmer, cover, and cook for 60 minutes, stirring occasionally.
Add Vegetables and Finish:
  1. Add sweet potato and carrots and simmer uncovered for 20 minutes. Add okra for the last 10 minutes, remove the habanero and thyme stems, and season with the remaining salt. Serve with lime wedges.

Nutrition

Calories: 620kcalCarbohydrates: 36gProtein: 44gFat: 35gSaturated Fat: 12gCholesterol: 115mgSodium: 990mgFiber: 8gSugar: 13g

Notes

  • Keep the stew at a quiet simmer so the peanut sauce stays smooth and the beef becomes tender without drying.
  • The stew keeps refrigerated for four days and thickens overnight; loosen with a splash of stock when reheating.

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