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Maffé (West African Peanut Stew) III

Maffé (West African Peanut Stew) III: a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

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Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Nicolas PHULPIN, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Maaf%C3%A9.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Maffé (West African Peanut Stew) III

Photo: Nicolas PHULPIN · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •2 lbs stew beef
  • •½ cup peanut butter
  • •1 cup water
  • •1 teaspoon black pepper
  • •1 teaspoon salt
  • •2 tablespoons tomato paste
  • •1 onion
  • •Garlic (optional)

Instructions

  1. 1Boil meat in a pot with salt and onion.
  2. 2Fry the meat in a pan of oil.
  3. 3Blend together the tomato, pepper, and garlic until smooth.
  4. 4Pour the blended mixture into a pot and add the peanut paste. Stir until thick.

Camp tips

  • • Maafe is usually eaten with white rice , tuwo , fonio, fufu and sweet potatoes
  • • It is usually made with vegetables in Ivory Coast, and the stew is cooked with boiled egg in Ghana.
  • • When using beef to make maafe, use chuck, short ribs, or oxtail.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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