FoodieAtlas
Recipes around the World
The rich aroma of peanuts browning in a pot signals the beginning of a proper maafe. This Guinean stew transforms humble peanut butter into something extraordinary—a creamy, complex sauce that clings to tender meat and vegetables. Maafe is found across West Africa, but each country has its own approach; Guinea's version is known for its balance of peanut creaminess with the brightness of fresh tomatoes. The dish speaks to the resourcefulness of West African cooking, turning economical ingredients into pure comfort.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the meat pieces and brown on all sides. Remove the meat from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes.
Add the chopped tomatoes, red bell pepper, and green bell pepper to the pot.
Stir in the ground paprika, ground cumin, ground coriander, ground thyme, ground black pepper, and salt. Cook for about 5-7 minutes, until the tomatoes are softened and the spices are fragrant.
Stir in the peanut butter, mixing well with the vegetables and spices.
Return the browned meat to the pot.
Pour in the water or chicken broth, and stir to combine.
Add the sweet potatoes, carrots, and green beans if using. Bring to a boil, then reduce the heat to low.
Cover the pot and let the Maafe simmer for 45-60 minutes, or until the meat and vegetables are tender and cooked through. Stir occasionally, and add more broth or water if needed.
Garnish with fresh cilantro or parsley before serving.
Browning creates a flavorful crust that adds depth to the stew. This technique, called searing, locks in juices and creates the savory foundation that makes maafe so satisfying. Don't skip this step.
Both work beautifully. Smooth peanut butter creates a silky, uniform sauce, while chunky adds texture and rustic character. Many Guinean cooks mix both for the best of both worlds.
Sweet potatoes, carrots, and green beans are common additions, but the dish is flexible. Use what's available—this is home cooking, not a rigid formula. Some cooks add yam, plantain, or potatoes instead.
The long, slow simmer (45-60 minutes) allows the meat to become tender and the sauce to develop its full flavor. Rushing it means missing that deep, rich taste that makes maafe worth making.
Fluffy white rice is the classic choice, but maafe is also excellent with fufu, boiled yam, cassava, or crusty bread. The goal is something to soak up every drop of that peanut sauce.