Senegalese Peanut Stew (Mafé)
A hearty West African stew where a rich, creamy peanut sauce envelops tender chicken and root vegetables. The flavor is savory, slightly sweet, and warmly spiced.
Ingredients
- 2 lbs (900g) bone-in chicken thighs
- 1/2 cup natural peanut butter (smooth, no sugar added)
- 1 can (14 oz) crushed tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 sweet potato, peeled and cubed
- 2 carrots, peeled and cut into chunks
- 1 cup cabbage, roughly chopped
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon cayenne or 1 scotch bonnet (optional)
- Salt to taste
- Steamed rice for serving
Instructions
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1
Season chicken with salt. Heat oil in a large pot over medium-high heat. Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
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2
In the same pot, cook onion until softened, about 5 minutes. Add garlic and ginger, cook 1 minute. Add crushed tomatoes and cook for 5 minutes.
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3
Stir in peanut butter until fully dissolved. Add chicken broth and stir until smooth. Return chicken to the pot.
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4
Add sweet potato, carrots, cabbage, and cayenne. Bring to a boil, then reduce to a simmer. Cover and cook for 35-40 minutes until the chicken is falling off the bone and vegetables are tender.
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5
Remove chicken, shred off the bone, and return to the stew. Adjust salt. Serve over steamed rice.
