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Mafé — Senegalese Peanut Stew
Rich, deeply savoury West African peanut stew with beef or lamb, sweet potato and aubergine — one of the great stews of the world.
⏱ 110 min🔥 580 kcalEasy
★4.9(2,143)
5 recipes using potatoes — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition.
These 5 senegalese potatoes recipes are ready in about 117 minutes on average, with 520–680 kcal per serving, and 40% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Senegalese cuisine — Thieboudienne, yassa, mafé — bold, aromatic dishes from Senegal's rich culinary tradition — brings its own distinctive techniques and seasonings to every ingredient it touches. When Senegalese cooks work with potatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, frying and braising.
The comforting carbohydrate that roasts, mashes, fries and bakes its way into cuisines worldwide. In this collection it's most often cooked with tomato paste, onions, garlic, smooth peanut butter, carrots and scotch bonnet pepper. The dishes here span senegalese classics ready in as little as 95 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Mafé — Senegalese Peanut Stew is the highest-rated dish in this collection at 4.9★ from 2,143 ratings.
Rich, deeply savoury West African peanut stew with beef or lamb, sweet potato and aubergine — one of the great stews of the world.
A rich and comforting West African peanut stew with tender lamb or beef, root vegetables, and a deeply savory sauce that's beloved across Senegal and the Sahel.
Rich, deeply savory Senegalese peanut butter stew with beef and vegetables — West Africa's most comforting dish.
Senegalese groundnut stew with beef, tomatoes and sweet potato — a rich and deeply satisfying peanut curry.
Senegal's national dish — broken jasmine rice cooked in a deeply spiced tomato and fish broth, served with whole stuffed fish, root vegetables and a tamarind sauce.
Match the type to the dish: floury/starchy potatoes (Maris Piper, russet) for fluffy mash and crisp roasts; waxy ones for salads and gratins that need to hold their shape. Avoid green or sprouting tubers.
Store cool and dark, never in the fridge. Parboiling then roughing up the edges gives the crunchiest roast potatoes; soaking cut chips removes surface starch for crisper frying.
A filling source of potassium, vitamin C and resistant starch — most of the fibre and nutrients sit just under the skin.
Most of these 5 Senegalese potatoes recipes are ready in around 117 minutes from start to finish. The quickest, Domoda, takes about 95 minutes, while the slower-cooked dishes run up to 160 minutes.
Across this collection they range from about 520 to 680 kcal per serving, averaging 580 kcal — Senegalese Maafé (Peanut Stew) is the lightest option at 520 kcal.
Mafé — Senegalese Peanut Stew is a great place to start — it's rated easy and comes together in about 110 minutes. 40% of the recipes here are beginner-friendly.
In these recipes, potatoes is most often paired with tomato paste, onions, garlic, smooth peanut butter, carrots and scotch bonnet pepper. Senegalese kitchens also lean on its own regional aromatics, fats and signature spice blends.