Mafe (peanut stew)
Mafe, or peanut stew, is a classic dish from West Africa. If you’re a peanut butter lover, you’ll love this stew for its creamy consistency and hearty flavor. It’s an easy winter dish—a one-pot meal—that will leave you and all those gathered around the table satisfied.
We love this recipe for Senegalese chicken peanut stew.
Chicken Mafe (Peanut Stew)*
¼ cup peanut or vegetable oil
¾ cup creamy peanut butter
½ cup tomato paste
Approximately 3 lbs. of any cuts of chicken you like (this recipe is delicious with lamb as well)
1 large onion, chopped
4 cloves of garlic, chopped
1 medium green bell pepper, cut in strips
½ pound potato, cut in chunks (approx 1 ½ inch)
½ pound carrots, peeled and cut into small chunks (approx. 1½ inch)
1 small cabbage, cut in 1 inch pieces
1 scotch bonnet/habenero pepper, seeds removed and chopped
1 bay leaf
3 sprigs fresh thyme
1 tablespoon onion powder
1 tablespoon garlic powder
Salt and pepper to taste
Approximately 2½ cups chicken stock (or water)
3 tablespoons Thai or Vietnamese fish sauce
1. In a large pot, heat oil under medium-high heat and brown chicken pieces on all sides. Remove chicken and set aside.
2. In the same pot, add the onion and sauté until translucent.
3. Add bell pepper, carrots, cabbage and potato and stir approximately 5 - 10 minutes.
4. Add garlic and stir for 1 minute.
5. Stir in peanut butter and tomato paste. Add chicken stock or water as needed to mix and reach desired consistency.
6. Reduce heat to medium. Add remaining ingredients except fish sauce and chicken and stir approximately 5 minutes.
7. Add chicken, cover and stew 30 minutes to 1 hour until chicken is done and vegetables are cooked through.
8. Add fish sauce and stir approximately 1 minute.
9. Serve with rice or couscous.
*Note: Based on a recipe of Chef Pierre Thiam, owner of Le Grand Dakar Restaurant in Brooklyn, NY.
Courtesy of Steven Allwood/Kwanzaa Culinarians