Mafé

Mafé is a West African stew of beef and vegetables, simmered in a thick sauce of peanut and tomato and served with rice. It is one of the groundnut stews of West Africa, where ground peanuts give the sauce its body and its nutty richness. The dish is also made in Senegal, Mali, The Gambia and Guinea, and every cook varies the meat, vegetables and heat, so no single version is the standard.

What it really is

Pieces of beef are seared, then simmered with onion, chilli and tomato paste until the meat is tender. Peanut paste is stirred into the pot, which thickens the cooking liquid into a rich, smooth sauce, and vegetables are added to cook in it. The flavour is savoury and nutty rather than sweet, with the heat coming from the chilli. The peanut is the defining element. A stew made with tomato alone is a different dish, not a lighter mafé.

How it's served

• Hot, ladled over plain white rice, with the sauce and meat spooned over the grains.
• Eaten with a spoon or fork from a plate or deep bowl.
• Often brought to the table in one large dish for sharing.

How to write it on the menu

• Name the protein as beef, since mafé is a stewed beef dish, and rename it if you use chicken or fish.
• Flag peanuts as an allergen in the description, because the peanut sauce is the base of the dish and cannot be left out.
• Say that rice is served with it and whether it is included or sold separately.
• State the heat level, since chilli strength varies from kitchen to kitchen.
• Note that the stew is simmered, and ask guests about nut allergies before serving.