Mafé is a popular West African dish, particularly in Senegal, Gambia, Mali and the Ivory Coast. It is one of the many variations of the African groundnut stew. In this version, chunks of chicken are simmered with turnips and spinach in a sweet-salty sauce thickened with ground peanuts and sweet potatoes.
Recipe By : Sitara
Serving Size : 2 Preparation Time :3:20
Categories : West African Stews
Main Dishes Poultry
Amount Measure Ingredient -- Preparation Method
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1/3 cup chunky peanut butter (natural if possible)
1 cup chicken stock
6 chicken pieces, breast, leg, thigh
1 teaspoon oil
1 medium onion -- chopped
1 large red bell pepper -- chopped
1 clove garlic -- chopped
1 can diced tomatoes with juice
1/2 teaspoon cayenne
1 large sweet potato -- cubed
1 large turnip -- cubed
1/2 pound fresh spinach
Put peanut butter and stock in bowl and wisk till combined thoroughly.
Pat chicken dry and season with Tony Chacheries or other Creole/Cajun seasoning. In heavy braiser brown chicken pieces in batches and set aside.
Pour off all but 2 tablespoons of fat and saute onion and bell pepper till onion begins to brown. Add garlic and saute for 2 minutes. Stir in peanut butter mixture, tomatoes with juice, and cayenne.
Bring to boil, add back chicken with accumulated juices and cover pot with lid.
Lower heat and braise till chicken is tender. Remove chicken to bowl and keep warm.
Add sweet potatoes and turnips to pot and simmer uncovered till tender.
Transfer vegetables to bowl with chicken and boil sauce to reduce down.
Add spinach till just wilted. Add back Chicken and vegetables and rewarm. Check for heat, add more cayenne if you are adventuresome.
Serve with white rice.