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Mafé (Peanut Butter Stew)

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Ingredients

  • 4 chicken
  • 3 tablespoon peanut oil
  • 1 tablespoon yellow onion
  • 1 cup peanut butter
  • 1/3 cup tomato paste
  • 1/3 cup carrots
  • 3 sprig fresh thyme
  • 2 sprig bay leaves

Preparation

Baking Directions:

In the West African nation of Senegal, this traditional stew is also made with meat — either lamb or beef.

This recipe is an adaptation of one in Jessica B.

Harris’s "The Africa Cookbook" (Simon & Schuster, 1998).

Season chicken with salt and pepper.

Heat oil in a heavy medium pot over medium heat.

Working in batches, lightly brown chicken all over, then transfer to a bowl as done.

Add onions to pot and cook, stirring often with a wooden spoon, until soft, about 5 minutes.

Combine peanut butter and 1-1/2 cups cold water in a small bowl.

Combine tomato paste and 2 cups hot water in another bowl.

Stir peanut butter and tomato paste mixtures into pot, scraping any browned bits stuck to bottom of pot with the spoon.

Return chicken to pot and stir well, then add carrots, thyme, and bay leaves.

Reduce heat to medium-low, cover, and simmer, stirring occasionally, until chicken is tender, about 1 hour.

Adjust seasonings.

Remove thyme and bay leaves.

Serve stew with hot cooked rice, if you like.

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