West Africa · Main
Banafe (Beef and Root Vegetable Braise)
Hearty southern Mauritanian beef shank stew simmered with cassava and sweet potatoes in a savory fermented locust bean sauce.
The story
Banafe is a beloved daily lunch staple celebrated throughout southern Mauritania along the lush Senegal River basin, shared across Halpulaar, Wolof, and Soninke communities. Developed as an energy-dense meal to fuel agricultural labor, it marries local Sahelian roots like fresh cassava and sweet potato with rich cuts of local zebu beef. A crucial seasoning element is netetou—fermented African locust bean paste—which imparts a deep, earthy depth that anchors the natural sweetness of the simmered root vegetables.
Cook this next
Al-Aych (Millet Flour Porridge with Fermented Milk)
Velvety pearl millet porridge served steaming hot with a moat of chilled, tangy fermented milk and golden melted butter.
Ataye (Three-Round Frothy Gunpowder Mint Tea)
Intensely aromatic green tea ritualistically aerated to produce a pillowy microfoam, served in three evolving ceremonial rounds.
Bonava (Slow-Simmered Lamb and Potato Stew)
Succulent lamb braised with soft potatoes in a deeply concentrated, mint-kissed onion sauce from the Mauritanian Adrar.
Chaviar (Imraguen Salt-Cured Dried Mullet Roe)
Sun-cured golden mullet bottarga meticulously salted and pressed along the Banc d'Arguin coast for intense umami.