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Bafasá de Frango
A flavorful chicken stew made with a rich peanut sauce, often incorporating local spices and vegetables. This dish highlights the influence of West African cuisine on Santomean cooking.
ð§ ææ
- 1 kg Chicken(cut into pieces)
- 150 g Peanut butter(unsweetened)
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 3 tbsp Palm oil
- 500 ml Water
- 1 Chili pepper(to taste, finely chopped)
- to taste Salt
- to taste Black pepper
- 1 tsp Ground ginger
- 1 tsp Ground coriander
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt, black pepper, ground ginger, and ground coriander.
- 2
Heat the palm oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and chopped chili pepper, and cook for another minute until fragrant.
- 5
Stir in the diced tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally.
- 6
In a separate bowl, whisk the peanut butter with the water until smooth. Pour this mixture into the pot.
- 7
Return the browned chicken pieces to the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and the sauce has thickened.
- 8
Taste and adjust seasoning with salt and pepper if needed. Serve hot, typically with rice or fufu.
ð¡ ããã®ã³ã
- âUse natural, unsweetened peanut butter for the best flavor.
- âIf the sauce is too thick, add a little more water or broth.
- âFor a spicier dish, add more chili pepper or a pinch of cayenne.
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- Some recipes include chopped bell peppers or okra in the stew.
- A squeeze of lime juice at the end can add a refreshing tang.