Recipe courtesy of Pierre Thiam
Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 915
- Total Fat
- 58
- Saturated Fat
- 12
- Carbohydrates
- 47
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 53
- Cholesterol
- 173
- Sodium
- 1648
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
Ingredients
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
Directions
- 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.