Mafé au Boeuf - West African Peanut Sauce with Beef

Mafé is my favorite childhood dish. It is the epitome of comfort food and one of the greatest culinary contributions from West Africa.

The dish is said to have originated in Mali, where it spread across West Africa during the colonial period. While ingredients and cooking methods vary, I consider this recipe to be a classic representation of the meal.

Beef and lamb are the most common proteins used, but chicken and fish are also featured in some recipes. This dish can also be made vegan or vegetarian.

African sauces and stews are typically served with rice, couscous, fufu (or futu), sorghum, millet or other root vegetables from the region. For me, rice is the best pairing as it generously soaks up the sauce while visually contrasting nicely with the rich orange color of the dish.

You would be hard-pressed to find a more classic West African dish and you won't regret taking the time to try it.

Enjoy!