Mafé a famous and traditional peanut stew mostly served in West Africa. The dish is well-known across Senegal, Mali, Ghana, Ivory Coast and the Gambia where it is referred to as Domoda. It is also one of the national dishes of Gambia.
You will find different variations of the dish across the West African sub-region. In Senegal, the Mafé is made with beef, lamb, fish, or chicken. It can also be prepared without any meat using vegetables such as carrots, okra, potatoes, pumpkins, sweet potatoes, onions, tomatoes, garlic, cabbage, chilies, and lots of spices.
In Senegal, the dish is usually accompanied with plain white rice. However, in other countries such as Mali, it is served with couscous. In Cote d’Ivoire, it is accompanied by fufu while in Ghana the Mafé is cooked with boiled eggs.
WEST AFRICAN CHICKEN MAFÉ
This West African dish is delicious and the perfect dinner option! Add tomatoes, cabbage, carrots, and many other ingredients to have a mouthwatering dinner. Try out this chicken mafe dish, you will love it and your family will too!
2 Onions finely chopped
4 Tbsp tomato paste
½ Liter water
Salt and black pepper to taste
1 Scotch bonnet yellow
1 Small cassava
1 Small eggplant
1 sweet potato
1/2 of a midium Cubed Turnip
1 seasoning cube
3 Tbsp peanut butter
Heat the peanut oil in a saucepan,
Add the onion, and cook over medium heat until it is translucent
Add the chicken and continue to cook, stirring occasionally.
Add the tomato paste and mix everything well together
Then, blend the tomatoes, garlic, yellow pepper, seasoning cube, salt and some water. Mix it and add it to the saucepan
Add the peanut butter and stir everything until it is well mixed
Cover everything and let it cook, stirring occasionally for around 40 minutes
Add the vegetables into the pan and lower the heat
Serve hot with white rice
Feel free to play around with the spices. If you like it spicy then add some cayenne pepper or chilli. Also, when putting the vegetables in the saucepan, I usually add the carrots and the potatoes ten minutes before the rest of the vegetables because I like them very soft. The cassava however I prefer a bit harder.
Calories 491, Fat 8.9 grams, Cholesterol 96 milligrams, Protein 44.8 grams, Carbs 59.4 grams, Sodium 310 milligrams