Description
Traditional West African chicken mafé made with tender chicken simmered in a rich peanut butter sauce with tomatoes, root vegetables, garlic, ginger, and spices. A hearty, comforting dish typically served with white rice.
Ingrédients
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1 large onion, finely chopped
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3 tablespoons olive oil
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3 tablespoons nuoc mam (fish sauce, optional)
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170 g tomato paste
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200 g unsweetened peanut butter
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1.5 liters water
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4 carrots, peeled and cut into chunks
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350 g potatoes, peeled and cut into chunks
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1 sweet potato (about 225 g), peeled and cut into chunks
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Salt, to taste
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Black pepper, to taste
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Cayenne pepper, to taste
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1 tablespoon chopped parsley (optional, for finishing)
Préparation
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Peel and crush the ginger and garlic into a coarse paste.
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Heat the olive oil in a large heavy-bottomed pot over medium heat.
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Brown the chicken pieces on all sides until golden.
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Add the chopped onion, ginger, and garlic, and cook until fragrant.
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Stir in the tomato paste and cook for several minutes.
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Add the nuoc mam and water, then bring to a gentle simmer.
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Incorporate the peanut butter gradually, stirring until the sauce is smooth.
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Add the carrots, potatoes, and sweet potato.
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Season with salt, pepper, and cayenne pepper.
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Cover and simmer on low heat until the chicken is tender and the sauce thickened.
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Adjust seasoning, sprinkle with parsley if desired, and serve hot.
Notes
Nuoc mam adds depth but can be omitted without compromising the dish.
The sauce thickens as it rests; add water when reheating if needed.
The dish tastes even better after resting for a short time before serving.
- Temps de préparation: 25 minutes
- Temps de cuisson : 65 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: West African
Mots clés: poulet mafé, chicken mafé, peanut butter stew, African cuisine, chicken stew, mafé sauce