Peanut paste has accompanied West African cuisines for generations. Before serving as the base for mafé, it was already slipping into everyday sauces, thickening broths and enriching the dishes of Malian and Senegalese families. Obtained simply by grinding roasted peanuts, it concentrates all the flavor of the peanut in a dense and smooth texture, halfway between cream and paste.
It is this paste that gives mafé its coppery color and its taste recognizable among all. A sharing dish par excellence, mafé brings together around the same pot the meat, the root vegetables and a coating sauce served over white rice. In this guide, we explain what peanut paste really is, how it differs from industrial peanut butter, and how to succeed with a mafé sauce faithful to tradition.
What is peanut paste?
Pure peanut paste is composed 100% of peanuts. The shelled peanuts are roasted, then ground until a thick paste is obtained whose natural oil sometimes rises to the surface. No addition is necessary: neither sugar, nor salt, nor palm oil, nor stabilizer. This is what explains its frank and slightly roasted taste.
The difference with the industrial peanut butter of classic shelves is clear. The latter often contains added sugar, salt, hydrogenated oils and emulsifiers that give it a smooth and stable texture, but a sweeter and less authentic flavor. For African cooking, this sweet version does not suit: it unbalances savory sauces and masks the taste of spices.
In France, two brands are references in the diaspora. Dakatine is undoubtedly the best known: its sweetened peanut paste spreads readily, but it also goes into many recipes. Bonmafé, as its name indicates, is designed for cooking and mafé. Alongside these brands, pure unsweetened peanut paste remains the most versatile option for cooking.
Peanut paste, peanut butter, dakatine: how to tell them apart?
- Pure peanut paste: 100% peanuts, without sugar or salt, ideal for savory sauces.
- Dakatine: historic brand, often sweetened paste, perfect for spreads and certain preparations.
- Industrial peanut butter: sweetened and stabilized, suited to breakfast more than mafé.
Mafé: history of an emblematic dish
Mafé (also written maafe or maffé) finds its roots among the Bambara of Mali, before spreading throughout the west of the continent. It is found today in Senegal, Guinea, Côte d'Ivoire, Burkina Faso and well beyond, each adding their personal touch. The name is said to come from the Bambara word for peanut, the central ingredient of the recipe.
This dish belongs to the large family of peanut-based sauces that structure West African gastronomy. It is prepared in a large pot and enjoyed communally, often by hand around a single dish placed in the center of the table. This convivial dimension makes mafé much more than a meal: a moment of sharing and transmission between generations.
With migrations, mafé traveled to Europe and America. In the homes of the African and Caribbean diaspora in France, it remains a strong identity marker, that Sunday dish that recalls the homeland and is passed on to children. It is precisely for these families that the availability of good peanut paste matters so much.
Traditional mafé sauce recipe
Here is a classic beef version, for 4 to 6 people. Mafé also comes in chicken, lamb or entirely vegetarian versions. Allow about 30 minutes of preparation and 1 h 30 of slow cooking.
Ingredients
- 800 g of stewing beef (chuck, shin or shoulder)
- 250 g of pure peanut paste
- 2 onions
- 3 cloves of garlic
- 2 tablespoons of tomato concentrate
- 2 fresh tomatoes
- 1 sweet potato and a few pieces of cassava
- 1 carrot, 1 piece of cabbage
- 1 chili (to taste)
- 1 stock cube, salt, pepper
- Oil, water
- White rice for the accompaniment
Preparation
- Brown the meat cut into pieces in a little oil, then set aside.
- In the same pot, sweat the sliced onions and garlic, add the concentrate and the diced tomatoes.
- Return the meat, cover with water, add the stock cube and simmer for 30 minutes.
- Dilute the peanut paste with a ladle of hot broth to avoid lumps, then incorporate it into the sauce.
- Add the root vegetables and cook over low heat until the meat is tender and the sauce coating.
- Adjust the seasoning, add the chili, and serve hot on a bed of white rice.
The secret of a good mafé lies in patience: slow cooking allows the peanut oil to rise and the sauce to thicken naturally. To go further, see our detailed beef mafé recipe, or its variant with the chicken mafé recipe.
Benefits and nutritional values of peanut
Peanut is a dense and nourishing food. It provides a good amount of plant protein, which makes it an interesting complement in stewed dishes. It also contains mostly unsaturated fats, fiber, magnesium, phosphorus and vitamin E.
Rich in energy, peanut paste fills you up durably and supports effort, which explains its place of choice in a copious traditional cuisine. Like any fatty food, it is consumed in moderation as part of a varied and balanced diet.
Important precaution: peanut is among the major allergens recognized in Europe. A peanut allergy can cause severe reactions. Anyone allergic must strictly avoid peanut paste and dishes that contain it, like mafé. When in doubt, seek the advice of a health professional.
Other uses of peanut paste
Peanut paste is not limited to mafé. In African cooking, it goes into many sauces served with fish, vegetables or poultry. It thickens, binds and flavors both savory and sweet dishes.
- Sauces: base of various peanut sauces, varied according to regions and seasonal products.
- Spreads: spread on bread, alone or with a little honey, for an energy snack.
- Baking: in peanut biscuits, cakes and confectionery.
- Thiakry and desserts: to enrich thiakry (millet couscous with milk) and other diaspora treats.
For recipes that call for whole peanuts, you can also start from raw shelled peanuts to roast and grind at home.
Where to buy peanut paste in France?
NKOSI selects for you the best peanut pastes of African cuisine, delivered throughout France and the European Union. You will find the reference brands appreciated by the diaspora as well as a pure paste ideal for cooking.
- Dakatine peanut paste, the historic brand recognized by all.
- Bonmafé peanut paste, designed to succeed with mafé.
- Pure peanut paste, 100% peanuts for all your savory sauces.
Order in a few clicks and receive your order within 48h in mainland France. Your products are prepared with care to arrive in perfect condition, ready to simmer.
Frequently asked questions about peanut paste and mafé
What is the difference between peanut paste and peanut butter?
Pure peanut paste is composed 100% of peanuts, without sugar or additive, which makes it ideal for savory sauces like mafé. Industrial peanut butter most often contains sugar, salt and added oils, with a sweeter taste suited to spreads.
How to store peanut paste?
Before opening, store the jar at room temperature, away from light. Once opened, reseal well and place it in the refrigerator. It is normal for a layer of oil to rise to the surface: mix before each use to recover a homogeneous texture.
Can you make a vegetarian mafé?
Yes, absolutely. Replace the meat with hearty vegetables like sweet potato, cassava, carrot, cabbage and pumpkin, and use a vegetable broth. Peanut paste alone brings a lot of richness and flavor to the sauce.
Is mafé suitable for people allergic to peanuts?
No. Mafé rests entirely on peanut paste and is not suitable for people allergic to peanuts. Peanut is a major allergen that can cause serious reactions. In case of allergy, avoid this dish and seek the advice of a health professional.
Where to buy quality peanut paste online?
On the NKOSI store, you will find several peanut pastes (Dakatine, Bonmafé and pure paste), delivered within 48h in France. Our references are chosen for their authenticity and their fidelity to the tastes of African and Caribbean cuisine.