Senegalese Mafe

Authentic Senegalese Mafe Recipe with Chicken and Peanut Butter

Region / culture: Senegal | Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6

Introduction

Senegalese Mafe is a traditional West African dish that is rich, hearty, and full of flavor. This dish features tender chicken simmered in a creamy peanut sauce with an assortment of vegetables. It is a comforting and satisfying meal that is perfect for a cozy night in.

History

Mafe, also known as groundnut stew, is a popular dish in Senegal and other West African countries. It has its roots in the traditional cuisine of the Wolof people, who are one of the largest ethnic groups in Senegal. The dish is typically made with chicken or beef, vegetables, and a peanut butter sauce. It is often served with rice or couscous.

Ingredients

1 chicken - (3 lb (1.36 kg)) cut into pieces
0.5 cup peanut oil
1 large spanish onion, diced
2 plum tomatoes, peeled and chopped
4 cups chicken stock
2 tbsp tomato paste
salt, to taste
Freshly-ground white pepper, to taste
0.75 cup natural peanut butter
1 small head green cabbage, chopped into 1-inch pieces
2 large sweet potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and chopped into large dice
4 turnips, peeled and chopped into large dice
0.5 tsp cayenne pepper
Chopped roasted peanuts, for garnish

How to prepare

Season the chicken and brown it in oil in a large heavy pot. Add onions and tomatoes.
In a separate pot, heat the chicken stock and whisk in the tomato paste. Thin the peanut butter slightly with the hot liquid and add all the liquids to the pot with the chicken. Reduce the heat and simmer for 30 minutes.
Add the vegetables and cook until the chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne, and ground white pepper. Garnish with peanuts.

Variations

Substitute chicken with beef or lamb for a different flavor.
Add okra or eggplant for a vegetarian version of the dish.
Use different vegetables like bell peppers, zucchini, or squash for variety.

Cooking Tips & Tricks

Make sure to brown the chicken before adding the onions and tomatoes to develop flavor.

- Thin the peanut butter with hot liquid before adding it to the pot to prevent clumping.

- Adjust the cayenne pepper to your desired level of spiciness.

- Garnish with chopped roasted peanuts for added texture and flavor.

Serving Suggestions

Senegalese Mafe is traditionally served with rice or couscous to soak up the delicious peanut sauce. You can also serve it with a side of steamed greens or a fresh salad for a complete meal.

Cooking Techniques

Browning the chicken before simmering adds depth of flavor to the dish.

- Simmering the sauce slowly allows the flavors to meld together and creates a rich and creamy texture.

Ingredient Substitutions

Use almond butter or sunflower seed butter instead of peanut butter for a nut-free version.

- Substitute sweet potatoes with butternut squash or pumpkin for a different flavor profile.

Make Ahead Tips

Senegalese Mafe can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Senegalese Mafe in a large serving bowl and garnish with chopped roasted peanuts for added crunch. You can also sprinkle fresh herbs like cilantro or parsley on top for a pop of color.

Pairing Recommendations

Senegalese Mafe pairs well with a crisp white wine like Sauvignon Blanc or a light beer like lager. You can also serve it with a fruity iced tea or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers of Senegalese Mafe in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Senegalese Mafe contains approximately 450 calories, making it a satisfying and filling meal.

Carbohydrates

Senegalese Mafe is a carbohydrate-rich dish due to the addition of sweet potatoes, carrots, and turnips. These vegetables provide essential nutrients and fiber, making this dish a nutritious and filling meal.

Fats

The main source of fat in Senegalese Mafe comes from the peanut oil and peanut butter. While these fats are high in calories, they also provide healthy monounsaturated fats and essential nutrients like vitamin E.

Proteins

Chicken is the primary source of protein in this dish. Protein is essential for muscle growth and repair, and chicken is a lean source of protein that is low in saturated fat.

Vitamins and minerals

Senegalese Mafe is packed with vitamins and minerals from the variety of vegetables used in the recipe. Sweet potatoes are rich in vitamin A and vitamin C, while carrots are a good source of vitamin K and potassium.

Alergens

Senegalese Mafe contains peanuts, which are a common allergen. If you have a peanut allergy, you can substitute the peanut butter with almond butter or sunflower seed butter.

Summary

Senegalese Mafe is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and flavorful dish that is perfect for a family dinner or special occasion.

Summary

Senegalese Mafe is a delicious and comforting dish that is perfect for a cozy night in. This traditional West African recipe features tender chicken simmered in a creamy peanut sauce with an assortment of vegetables. It is a nutritious and balanced meal that is sure to satisfy your taste buds.

How did I get this recipe?

. The intricate combination of flavors and ingredients, the rich history and culture behind the dish, all of it captivated me from the very start.

I first came across the recipe for Senegalese Mafe during a trip to West Africa. I was visiting a small village in Senegal, where I had the privilege of learning about their traditional cuisine from the local women. They graciously invited me into their homes and shared their recipes with me, including the one for Mafe.

The first time I saw them make Mafe, I was filled with a sense of awe. The women worked together in perfect harmony, each one contributing their own unique touch to the dish. I watched as they pounded the peanuts into a smooth paste, added in the vegetables and meat, and let it all simmer together in a rich, savory sauce.

I was mesmerized by the way they cooked, with such confidence and skill. They didn't measure anything out or follow a strict recipe – it was all done by feel and intuition. I knew then that I had to learn how to make Mafe myself.

Over the next few days, I spent hours in the kitchen with the women, watching them cook and asking questions about their techniques. They were more than happy to teach me, patiently guiding me through each step of the process. I took notes, studied their movements, and tried to absorb as much as I could.

Finally, after days of observation and practice, I felt ready to try making Mafe on my own. I gathered all the ingredients – peanuts, onions, tomatoes, eggplant, and beef – and set to work. I pounded the peanuts into a smooth paste, chopped the vegetables, and seared the meat until it was browned and tender.

As the Mafe simmered on the stove, filling the kitchen with its rich, earthy aroma, I couldn't help but feel a sense of accomplishment. I had successfully recreated a dish that held so much meaning and history for the people of Senegal. And when I finally sat down to taste it, I was blown away by the depth of flavor and complexity of the dish.

From that moment on, Senegalese Mafe became a staple in my own cooking repertoire. I shared the recipe with friends and family, passing on the knowledge that had been generously given to me by the women of Senegal. And every time I make Mafe, I am transported back to that small village, surrounded by the warmth and hospitality of those incredible women.

The recipe for Senegalese Mafe is not just a list of ingredients and instructions – it is a connection to a culture and a people who welcomed me into their homes and hearts. It is a reminder of the power of food to bring us together, to bridge gaps and forge bonds that transcend language and borders.

I am forever grateful for the opportunity to learn how to make Senegalese Mafe, and I will always cherish the memories of that life-changing trip to West Africa. The recipe may have originated in a small village in Senegal, but it now holds a special place in my heart and my kitchen, where it will continue to be shared and enjoyed for generations to come.