Pollo Mafé (Senegal) — Traditional Dish with Peanut Sauce

History and Context
Mafé, also known as “peanut sauce,” is one of the most representative dishes of Senegalese and West African cuisine. Its roots lie in the culinary traditions of the Mandinka and Wolof peoples. This dish has been prepared for centuries, long before the arrival of European colonization.

Peanut cultivation has a long history in West Africa, and peanut paste has become a central ingredient in local cooking. Mafé is often present at communal meals, celebrations, and family gatherings.

Regional Variations

• Some versions of mafé use beef or lamb instead of chicken.

• In certain regions, the sauce is made more liquid to accompany rice; in others, it is cooked thicker to be served with tô (a cereal-based paste).

• The level of spiciness varies by family. Some recipes include vegetables like sweet potatoes, carrots, or eggplants, while others are simpler.

With or Without Spice?
Traditionally, mafé can be made with or without chili peppers, depending on local preferences and tolerance for spice.
Spice is not mandatory. It is usually added in small amounts to enhance flavor, but authentic mafé is mainly distinguished by the smoothness and richness of the peanut paste.
In some families, chili is served separately so each person can adjust the heat to their liking.

Ancestral Pollo Mafé Recipe (Serves 4)

Ingredients:

• 1 whole free-range chicken, cut into pieces

• 200 g natural peanut paste (without sugar or additives)

• 3 or 4 ripe tomatoes

• 2 medium onions, finely chopped

• 3 crushed garlic cloves

• 2 tablespoons coconut oil

• 1 liter water or homemade chicken broth

• Salt to taste

• 1 or 2 fresh or dried chili peppers (optional)

• Traditional vegetables to taste: sweet potatoes, carrots, eggplants (optional)

• Simple spices: bay leaf, black pepper

Preparation:

1. Prepare the chicken
   Wash and cut the chicken into pieces. Lightly salt them.

2. Sauté aromatics
   In a large pot, heat the coconut oil. Add onions and garlic. Cook until translucent.

3. Brown the chicken
   Add chicken pieces and lightly brown on all sides.

4. Add the tomatoes
   Add chopped tomatoes. Cook for a few minutes until slightly reduced.

5. Prepare the sauce
   Dilute the peanut paste in some hot water until smooth.

6. Simmer
   Pour the peanut mixture into the pot. Add the remaining water or broth, bay leaf, and pepper. Mix well.

7. Slow cook
   Cover and cook on low heat for 45 minutes to 1 hour. Stir occasionally to prevent sticking.

8. Add vegetables (optional)
   Midway through cooking, add cut vegetables. Continue cooking until tender.

9. Adjust flavor
   Salt to taste. Add whole or chopped chili if desired, careful not to make the sauce too spicy.

Traditional Serving
Mafé is served hot, accompanied by white rice, millet couscous, fonio, or tô.
It is usually eaten communally, with the hands, symbolizing togetherness and hospitality.

Important Notes

• Traditional mafé does not include modern ingredients such as commercial bouillon cubes or flavor enhancers.

• Slow cooking is essential to develop the deep flavor of the peanut sauce.

• Peanut paste must be natural, without sugar or additives, prepared artisanally.