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Senegalese Mafe Recipe

A traditional Senegalese Mafe recipe made with beef. Can also be made with chicken and lamb.
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1 hour


Serves 4

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  • 1 kg diced beef (or lamb, or chicken)
  • 125g smooth peanut butter
  • 1 red bell pepper, finely chopped
  • 2 tbsp tomato paste
  • 2 white onions, finely chopped
  • 1 tbsp bouillon powder
  • 1 tsp cayenne powder
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 250 ml water
  • 500 ml stock


  • Step 1 : Prepare the meat

    Heat up oil in a pot to a medium high heat.

    Generously season your meat with salt and pepper. When the temperature of the oil is hot enough for searing, add your meat into the pot and sear on all sides. You may need to do this in batches.

  • Step 2 : Begin the sauce

    Add onion and red pepper, stir for several minutes until the pepper and onion begin to soften. Add tomato paste. Cook until the aroma of the tomatoes dissipates. Add the meat back in if you had to cook in batches and stir for another few minutes until the meat is well browned and almost cooked through.

  • Step 3 : Finish the sauce

    Add the stock, bouillon powder, and cayenne pepper.

    Bring to a boil for 5 minutes. Make sure the meat is very nearly cooked through.

    Lower the heat to a simmer. Add in the peanut butter and stir until the sauce combines and thickens. Taste for seasoning.

  • Step 4 : Serve

    When the meat has cooked through and the sauce has thickened to your preference, simply serve the Mafe with warm rice.