Senegalese Chicken and Okra Peanut Stew

Name: Senegalese Chicken and Okra Peanut Stew
Prep time: PT20 minutes
Cook time: PT45 minutes
Total time: PT1 hour 5 minutes
Yield: 6
Cuisine: Senegal
Ingredients: 1 kg Boneless, skinless chicken thighs (cut into 1.5-inch pieces); 2 tbsp Peanut oil; 1 large Yellow onion (finely chopped); 6 cloves Garlic (finely chopped); 0.25 cup Tomato paste; 1 small Habanero or Scotch bonnet chile (stemmed and finely chopped (adjust to taste)); 1 Bay leaf; 4 cups Chicken stock; 0.5 cup Natural peanut butter (unsweetened); 0.5 lb Small carrots (halved lengthwise); 10 Okra (halved lengthwise); 2 medium Sweet potatoes (peeled and cut into 1-inch pieces); 1 small head Green cabbage (cut into 8 wedges, core intact); 2 tbsp Lime juice; undefined undefined Salt and freshly ground black pepper (to taste); undefined undefined Cooked fonio or white rice (for serving)

Mafe Ginaar

A rich and savory stew featuring tender chicken and okra in a creamy, flavorful peanut sauce. This dish, a variation of the widely popular Mafe, is a staple in Senegalese cuisine, offering a delightful balance of nutty, savory, and slightly spicy notes.

準備時間20 minutes

調理時間45 minutes

合計時間1 hour 5 minutes

分量6

難易度Medium

2件の編集· 20d ago

あなたのバージョンを作る

👨‍🍳 作り方

1
Heat peanut oil in a 6-quart Dutch oven or large pot over medium-high heat. Season chicken pieces with salt and pepper. Cook chicken in batches until browned on all sides, about 6-8 minutes per batch. Remove chicken and set aside.
2
Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 6 minutes. Add the minced garlic and chopped habanero chile and cook for 2 minutes more until fragrant.
3
Stir in the tomato paste and cook until slightly caramelized, about 2 minutes. Add the bay leaf and stir.
4
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5
In a separate bowl, whisk the peanut butter with about 1 cup of the warm chicken stock until smooth. Add this peanut butter mixture to the pot, stirring until the sauce is smooth.
6
Return the browned chicken to the pot. Add the carrots, okra, sweet potatoes, and cabbage wedges. Bring the stew to a boil.
7
Reduce heat to medium-low, partially cover, and cook, stirring occasionally, until the chicken and vegetables are tender, about 25-30 minutes.
8
Stir in the lime juice. Taste and season with salt and pepper as needed. Remove the bay leaf.
9
Serve the stew hot over cooked fonio or white rice.

調理履歴を記録する

💡 プロのコツ

✓If you prefer a smoother sauce, you can blend the peanut butter with the stock until completely smooth before adding it to the pot.
✓Adjust the amount of habanero or Scotch bonnet pepper to your spice preference.
✓Natural peanut butter without added sugar or stabilizers is recommended for the best flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like green beans or bell peppers.
For a vegetarian version, use firm tofu or extra vegetables instead of chicken and vegetable stock.
Serve with a side of Khouthia (hibiscus leaf conserve) if available.