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Maafe: Peanut Stew
Africana occidentalAI Chef · Cookbook4all Team

Maafe: Peanut Stew

Maafe is one of those pots that perfume the house and bring everyone together before sitting at the table. In West Africa, especially in Senegal, Mali, and Gambia, peanuts are cooked with tomatoes, vegetables, and meat until they become a deep, silky sauce. I am Chef Amara, and I love this version because it respects the patience of the stew: first, we brown the chicken, then we let the tomatoes lose their acidity, and finally, the peanuts thicken without burning. It turns out generous, slightly spicy, and perfect to serve with white rice or soft bread.

ByChef Amara🇸🇳 SN · África occidental
Shared by The kitchen of Chef Amara with the community.Ready to cook, save, and share from your family cookbook.

Prep

20 min

Cook

55 min

Total

75 min

Yield

6 servings

Origin

SN · África occidental

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Ingredients

Adjust diners to recalculate quantities.
  • boneless skinless chicken thighs· cut into 4 cm pieces900 g
  • Vegetable oil· for browning2 tbsp
  • Salt· divided1.5 tsp
  • Black pepper· freshly ground if possible1 tsp
  • White onion· finely chopped1 piece
  • Garlic· chopped3 clove
  • Ginger· grated1 tbsp
  • Habanero chile· whole, pricked with a knife1 piece
  • Tomato paste· concentrated3 tbsp
  • crushed tomato· canned or fresh ground400 g
  • Peanut butter· unsweetened200 g
  • Chicken broth· hot750 ml
  • Sweet potato· peeled and in 3 cm cubes500 g
  • Carrot· in half moons2 piece
  • White cabbage· in large pieces250 g

Method

  1. 01

    Season the chicken thighs with 1 tsp of fine salt and ground black pepper. Heat the vegetable oil in a heavy pot over medium-high heat, about 180°C, and brown the chicken for 4 minutes on each side until it takes on a light brown color; remove to a plate.

  2. 02

    Lower to medium heat, about 160°C. Add the white onion to the same pot and cook for 5 minutes, scraping the bottom until it looks translucent and smells sweet. Incorporate the garlic, fresh ginger, and whole habanero chili; cook for 1 minute, just until they release their aroma.

  3. 03

    Add the tomato paste and cook for 3 minutes, stirring constantly until it darkens slightly and leaves a reddish layer on the bottom. Pour in the crushed tomatoes and cook for 8 minutes until it thickens and loses its raw smell.

  4. 04

    Mix the natural peanut butter with 250 ml of hot chicken broth in a bowl until smooth. Return the chicken to the pot, add that mixture and the remaining 500 ml of chicken broth; stir well to avoid lumps.

  5. 05

    Incorporate the sweet potato, carrots, and cabbage. Adjust with the remaining 0.5 tsp of fine salt, bring to a gentle simmer at about 95°C, partially cover, and cook for 30 to 35 minutes, stirring every 8 minutes to prevent the peanuts from sticking.

  6. 06

    Check that the sweet potato is tender, that the sauce coats the spoon, and that the chicken reaches 74°C internally at the thickest part. If the sauce is too thick, cook 3 more minutes on low heat, stirring patiently; if it is thin, uncover and reduce for 5 minutes.

  7. 07

    Remove the whole habanero chili before serving if you want moderate heat. Serve the maafe very hot, with juicy chicken, tender vegetables, and a bright peanut sauce.

Chef tips

  • For a milder version, use only half a habanero chili or remove it after 10 minutes of cooking.
  • Do not boil the stew vigorously: the peanuts can stick to the bottom and become bitter; keep a gentle simmer and stir frequently.
  • You can swap the sweet potato for potato in the same amount, although the sweet potato adds the classic sweetness that balances the tomato.
  • Store the maafe in the refrigerator for up to 4 days; when reheating, add a splash of chicken broth to regain the creamy texture.

Classifications

Africana occidentaleverydaydinnerall year

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