Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe

Total Time:
1 hr 45 min
15 min
1 hr 30 min

4 servings

  • 1/4 cup peanut or vegetable oil
  • 1 (3-pound) chicken, cut in eighths
  • 1 large onion, chopped
  • 1/4 cup tomato paste
  • 1 teaspoon salt
  • 1 large tomato, chopped
  • 1/2 pound potato (1 large one)
  • 1 small cabbage, cut in 1/2-inch pieces (or 6 Brussels sprouts)
  • 1/2 pound carrots, peeled and cut into small chunks
  • 1 small butternut squash, peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in half)
  • 3 tablespoons Thai or Vietnamese fish sauce
  • 1/2 cup peanut butter or "tigadege" (roasted peanut paste)
  • 1 Scotch bonnet pepper, whole, optional
  • Steamed white rice, for serving
Watch how to make this recipe.
  • In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.

  • In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.

  • Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.

  • When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.

  • Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

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    This recipe is featured in:

    The Best Kwanzaa Recipes