📝 About This Recipe
Transport your senses to the vibrant markets of Dakar with this authentic Maafe, a soul-warming stew that celebrates the humble peanut. This dish strikes a masterful balance between savory, sweet, and spicy, featuring tender protein and earthy root vegetables simmered in a rich, creamy tomato-peanut base. It is a testament to West African culinary heritage, offering a complex depth of flavor that only improves the next day.
🥗 Ingredients
The Base & Aromatics
- 3 tablespoons Vegetable oil (neutral oil like canola or grapeseed)
- 1.5 pounds Boneless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 large Red onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Fresh ginger (peeled and grated)
- 1 piece Scotch bonnet or Habanero pepper (pierced with a knife but left whole for mild heat, or minced for spicy)
The Sauce & Vegetables
- 6 ounces Tomato paste (one small can)
- 3/4 cup Natural creamy peanut butter (unsweetened and unsalted is best)
- 4 cups Chicken or vegetable stock (low sodium)
- 2 medium Sweet potato (peeled and cut into 1-inch cubes)
- 2 large Carrots (sliced into thick rounds)
- 1/4 head Cabbage (cut into large chunks)
Seasoning & Garnish
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- to taste Salt and black pepper
- 1/2 cup Fresh cilantro (roughly chopped)
- 1/4 cup Roasted peanuts (crushed for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Season the chicken pieces with salt and pepper. Brown them in the pot in batches until golden on all sides (about 5-7 minutes). Remove chicken and set aside.
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3
In the same pot, add the diced onion. Sauté for 5 minutes until translucent and slightly browned, scraping up the flavorful bits from the bottom.
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4
Stir in the garlic, ginger, cumin, and coriander. Cook for 1-2 minutes until the aroma fills your kitchen.
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5
Add the tomato paste. Cook, stirring constantly for 3-4 minutes, until the paste turns a deep brick red; this caramelization is key for depth of flavor.
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6
Whisk together the peanut butter with 1 cup of the warm stock until smooth, then pour this slurry into the pot along with the remaining stock.
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7
Return the chicken to the pot. Add the sweet potatoes, carrots, and the whole Scotch bonnet pepper.
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8
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
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9
Add the cabbage chunks to the pot. Stir gently and continue to simmer, partially covered, for another 15-20 minutes until the vegetables are tender and the sauce has thickened to a velvety consistency.
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10
Taste the sauce. Adjust seasoning with more salt or a pinch of sugar if needed. Remove the whole chili pepper before serving.
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11
Garnish generously with chopped cilantro and crushed roasted peanuts for a delightful crunch.
💡 Chef's Tips
Use 'natural' peanut butter where the only ingredients are peanuts and salt; stabilized commercial brands can make the sauce too sweet. For a vegetarian version, substitute the chicken with extra sweet potatoes, chickpeas, or sturdy chunks of eggplant. If the sauce becomes too thick, thin it out with a splash of water or extra stock until it reaches your desired consistency. To control the heat, keep the Scotch bonnet whole; if you love spice, carefully pierce the skin or mince half of it into the aromatics. Make this a day in advance; the flavors meld and deepen beautifully overnight in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional fonio. Pair with a side of fried sweet plantains (alloco) for a sweet and savory contrast. A simple side of steamed green beans or sautéed spinach balances the richness of the peanut sauce. Serve with a cold glass of Bissap (Hibiscus tea) to cut through the creamy texture. Provide extra lime wedges on the side to brighten the earthy flavors with a pop of acidity.