MAFE (A SENEGALESE PEANUT OR GROUNDNUT STEW RECIPE)

Western Africa is made up of 16 countries and each country inhabits different tribes, cultures and food. The beautiful thing about Western Africa (when it comes to food) is the similarity in ingredients and differences in taste and cooking methods.

Today I’m inspired by the Senegalese Peanut or Groundnut stew known as Mafe.

In Ghana and Togo they have something similar called Groundnut soup which has a nutty and creamy flavour, whereby the Senegalese Mafe stew has a nutty, caramelised and tangy flavour. The consistency of each dish also heightens their differences with the similar ingredient of Groundnut or Peanut paste.

This recipe used fish sauce (which is readily available in most supermarkets across the UK) for that umami flavour, however in the absence of that you can use either any dried salted fish or Dawadawa (fermented locust beans.

Use the remaining oil for browning your meat for this dish.

I served the dish with the steamed Waakye leaf infused Jasmine rice (recipe is available on my YouTube channel, ‘Ndudu by Fafa’).

Let’s start!

INGREDIENTS 

2 tablespoonfuls of Peanut butter or Groundnut paste

2 large Lamb shanks or your preferred meat

5 chopped Green chillies

1 Habanero chilli

4 large fresh Tomatoes 

2 tablespoonfuls of Tomato purée 

2 large peeled and sliced Onions

8 tablespoonfuls of Coconut oil (use half for roasting your potatoes and remaining half for browning the meat£

8 cloves of Garlic

20g of Ginger

2 tablespoonfuls of Fish sauce or Lemon juice (substitute - half a teaspoon of Dawadawa or 10g of dried salted Fish)

150g of peeled Potatoes cut into chunks 

750ml of water 

Salt and pepper to taste 

Watch how to prepare this incredible dish below;

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All photos, recipes and videos are by the owner of this blog.