Mafé is a popular West African peanut sauce traditionally served with meat, vegetables, and rice. Originating in Mali, it has spread to many West African countries, including Senegal, Gambia, and Guinea. The rich sauce is based on peanut butter, tomatoes, onions, and aromatic spices, giving it a savory, slightly nutty flavor. Depending on the region and personal preference, it is combined with chicken, beef, or fish, but can also be prepared in a vegetarian or vegan version.
I developed this recipe specifically for my first Cameroonian/West African cooking class, which I recently held in cooperation with the Ludwigsburg Adult Education Center. Mafé is particularly well-suited for novice cooks because it's easy to prepare and develops an intense aroma with just a few ingredients. What's special about my version is that it's adapted to appeal to vegetarians, vegans, and meat lovers alike – so everyone could truly enjoy the dish.
To begin, the sauce is prepared entirely vegan, while the meat is separately grilled until golden brown in the oven. Towards the end of the cooking process, the sauce is divided: the vegetarian or vegan portion is simply enhanced with Magic Sauce and cooked for a few more minutes, while the grilled chicken pieces are added to the classic version. This simple trick ensures that everyone gets their fill! This method is particularly ideal when cooking for guests with different dietary requirements – the extra effort is minimal, yet everyone can fully enjoy the dish.
The preparation of Mafé was a great success with the course participants. Everyone was able to easily follow the individual steps, and in the end we enjoyed a delicious Mafé together – served with freshly steamed yellow plantains, cassava and yams.
I'm already looking forward to the next course!
The whole thing as an express version
And as a download…
Mafé Poulet | West African peanut sauce with chicken
Ingredients
- approximately 1 kg whole chicken or chicken parts
- 3-4 tablespoons of peanut butter (unflavored and unsweetened)
- 2-3 carrots
- 1 tbsp tomato paste
- 200g tomatoes tomatoes ))
- 1 Onion
- 4-5 garlic cloves
- 2 tbsp Magic Sauce
- approx. 30 ml cooking oil
- 1-2 tablespoons of lemon or lime juice
- approx. 800 ml water
- Salt
- Optional : 1–2 fresh habanero chilies for extra heat
Instructions
- Wash the chicken thoroughly, pat dry, and cut into desired pieces. Place in a bowl and mix with salt, lemon/lime juice, oil, and Magic Sauce. Cover and set aside to marinate for at least 15 minutes.
- Dissolve peanut butter in 250 ml of warm water and let it steep.
- Wash the onions, carrots, and tomatoes. Peel the carrots and cut them into any desired pieces. Dice the onions and tomatoes.
- Preheat the oven to 180°C (grill setting). Place the chicken pieces on a baking sheet and grill for about 20 minutes, turning occasionally, until golden brown.
- Meanwhile, heat the cooking oil in a large pot. Add the onions, garlic, and salt and sauté for about 2 minutes. Stir in the tomato paste and sauté for another 2 minutes.
- Add fresh tomatoes and carrots, mix well and fry for another 2 minutes. Add 500 ml of water and bring to a boil.
- Once boiling, stir in the melted peanut butter, mix well, and simmer over medium heat for 15 minutes. Optional : Add habanero chilies if a spicier sauce is desired.
- Add the grilled chicken pieces, along with any juices from the oven, to the sauce. Stir gently, cover, and simmer for another 15 minutes, until a thin layer of oil forms on the surface.
- Remove the dish from the heat and serve with a side dish of your choice – ideally with plantains, cassava, yams or rice.
