Senegalese Peanut Stew (Mafe')
Experience the rich and comforting flavors of traditional Senegalese cuisine with this hearty Peanut Stew, known as Mafe'. Made with tender chicken thighs simmered in a velvety peanut butter and tomato sauce, this dish is balanced with sweet carrots and fragrant herbs. Perfect for sharing with family and friends, Mafe' is not just a meal; it's a celebration of warmth and hospitality. Serve it over fluffy rice for a satisfying dinner that will transport you to West Africa with every bite.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless skinless chicken thighs
4 lbs (trimmed)
Salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Unrefined peanut oil
3 tablespoons (for frying)
Large yellow onion
1 (chopped)
Smooth peanut butter
1 cup (natural or unsweetened)
Tomato paste
1/3 cup (for sauce)
Carrots
5 (peeled and sliced into 1-inch pieces)
Fresh thyme sprigs
3 (whole)
Bay leaves
2 (for flavoring)
Uncooked rice
1 cup (for serving (optional))
Instructions
1
Start by seasoning the chicken thighs generously with salt and freshly ground black pepper.
2
In a heavy-bottomed pot or Dutch oven, heat the unrefined peanut oil over medium heat until shimmering.
3
Working in batches, add the chicken to the pot and lightly brown on all sides. Once browned, transfer the chicken to a bowl and set aside.
4
In the same pot, add the chopped yellow onion and sauté, scraping any browned bits from the bottom with a wooden spoon, until the onion is softened and translucent.
5
In a separate bowl, whisk together the smooth peanut butter with 1 1/2 cups of cold water until well combined and smooth.
6
In another bowl, mix the tomato paste with 2 cups of hot water until smooth.
7
Pour the peanut butter mixture and the tomato paste mixture into the pot with the onions, stirring well and scraping the bottom to incorporate all flavors.
8
Return the browned chicken back to the pot and stir to coat it thoroughly with the sauce.
9
Add in the sliced carrots, fresh thyme sprigs, and bay leaves, mixing gently.
10
Reduce the heat to medium-low and cover the pot. Let the stew simmer for about 1 hour, stirring occasionally, until the chicken is tender and the flavors meld together.
11
For an all-in-one meal, add the uncooked rice to the pot during the last 20 minutes of cooking, stirring to combine. Alternatively, serve the stew over cooked rice.
12
Taste and adjust the seasoning before serving hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mafe'?
Mafe' is a traditional Senegalese Peanut Stew known for its rich, comforting flavors and a velvety sauce made from peanut butter and tomatoes.
What type of meat is used in this recipe?
The recipe calls for 4 lbs of boneless skinless chicken thighs, trimmed.
What kind of peanut butter should I use?
It is recommended to use 1 cup of smooth peanut butter, specifically natural or unsweetened varieties.
Is this Senegalese Peanut Stew gluten-free?
Yes, based on the ingredients listed, this recipe is gluten-free.
How many carrots are needed for the stew?
You will need 5 carrots, peeled and sliced into 1-inch pieces.
What oil is best for frying the chicken in this dish?
The recipe specifies using 3 tablespoons of unrefined peanut oil.
How do I prepare the peanut butter for the sauce?
Whisk 1 cup of smooth peanut butter with 1 1/2 cups of cold water until the mixture is well combined and smooth.
How should the tomato paste be prepared?
Mix 1/3 cup of tomato paste with 2 cups of hot water until the mixture is smooth.
How long does the stew need to simmer?
The stew should simmer for about 1 hour on medium-low heat until the chicken is tender.
Can I cook rice directly in the stew?
Yes, you can add 1 cup of uncooked rice to the pot during the last 20 minutes of cooking for an all-in-one meal.
What kind of onion is used?
The recipe uses 1 large yellow onion, chopped.
Which herbs are used for flavoring?
The stew is flavored with 3 fresh thyme sprigs and 2 bay leaves.
What should I serve Mafe' over?
It is traditionally served over fluffy rice.
Do I need to brown the chicken first?
Yes, you should lightly brown the seasoned chicken thighs in peanut oil before simmering them in the sauce.
What is the first step in the instructions?
The first step is to season the chicken thighs generously with salt and freshly ground black pepper.
Should I cook the chicken all at once?
It is best to work in batches when browning the chicken to ensure even coloring.
How do I cook the onions?
Sauté the chopped onions in the same pot used for the chicken, scraping up any browned bits, until they are softened and translucent.
What temperature should the water be for the peanut butter mixture?
The recipe specifically calls for cold water when whisking the peanut butter.
What temperature should the water be for the tomato paste?
The recipe specifies using hot water when mixing the tomato paste.
When do I add the carrots and herbs?
Add the sliced carrots, thyme sprigs, and bay leaves after returning the browned chicken to the pot with the sauce mixtures.
What type of pot is recommended?
A heavy-bottomed pot or a Dutch oven is ideal for this recipe.
Is the chicken cooked with the skin on?
No, the recipe uses boneless skinless chicken thighs.
How many bay leaves are required?
The recipe requires 2 bay leaves for flavoring.
How much tomato paste is used?
The recipe uses 1/3 cup of tomato paste.
What should I do before serving the stew?
Taste the stew and adjust the seasoning (salt and pepper) before serving it hot.
Can I use crunchy peanut butter?
The recipe specifically calls for smooth peanut butter to achieve a velvety sauce texture.
What is the role of the peanut oil?
It is used for frying and browning the chicken while adding a subtle nutty flavor base.
How many servings does this recipe provide?
While not explicitly stated, the use of 4 lbs of chicken and 5 carrots suggests a large yield, typically serving 6 to 8 people.
Is Mafe' considered a comfort food?
Yes, it is categorized as a hearty comfort food and a celebration of West African hospitality.
What is the preparation for the carrots?
They should be peeled and sliced into 1-inch thick pieces.