Mafé originated from Mali. It is served with rice and a creamy peanut paste.

See the recipe


  • 1 kg of meat 

  • 3 tablespoonfuls of peanut oil 

  • 250 g of peanut paste 

  • 2 Onions 

  • 200 g of tomato concentrate 

  • 1 piece of “Yet”

  • 1 clove of garlic

  • Vegetables: Cabbage, Carrots, Sweet potatoes, Potatoes 

  • 2 Onions

  • Fresh pepper

  • Salt, pepper (dry), chilly.

  • Netétou (Néré fruit): 100 g



  1. In a pot, pour and heat oil to brown pieces of meat. Add onion, garlic (cut in thin slices) and salt.

  2. Simmer for about 2 minutes.

  3. Add tomato mixed with some water and put “yet” into it, after washing it properly, then simmer for a little longer.

  4. Add the peanut paste after mixing it with a bit of water to have a smooth texture, and then let it continue to cook.

  5. Add 1 liter and a half of water and let it simmer.

  6. Put the vegetables beginning by the hardest to cook - carrot, cabbage and then potatoes cut into two halves about 5 to 10 minutes afterwards. Let it boil for 1/2 h.

  7. Stir often so that the peanut paste does not stick to the bottom of the pot.

  8. Add seasoning: onion, nététou, salt, pepper.

  9. Serve with white rice.


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