Oversetter denne oppskriften til ditt språk... Siden vil oppdateres automatisk.
Mambe Sauce with Poulet Braisé
A rich and flavorful dish featuring a creamy sauce made from ground peanuts (Mambe) served with tender braised chicken (Poulet Braisé). This is a popular dish in the Littoral region of Cameroon, often enjoyed during celebrations.
🧂 Ingredienser
- 1.5 kg Chicken pieces(e.g., thighs, drumsticks, breast)
- 2 medium Onions(1 chopped, 1 quartered)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Tomato paste
- 250 g Ground peanuts (Mambe)
- 4 tbsp Vegetable oil
- 500 ml Chicken broth or water
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- 1 tsp Thyme(dried)
- 1 Scotch bonnet pepper (optional)(whole, for heat)
👨🍳 Fremgangsmåte
- 1
Season chicken pieces with salt, pepper, minced garlic, grated ginger, and chopped onion. Let marinate for at least 15 minutes.
- 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear chicken pieces until browned on all sides. Remove chicken and set aside.
- 3
Add the quartered onion to the pot and sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.
- 4
Add crushed tomatoes, bay leaf, thyme, and the whole Scotch bonnet pepper (if using). Cook for 10 minutes, stirring occasionally.
- 5
Return the chicken to the pot. Pour in chicken broth or water. Bring to a simmer, then cover and cook for 30 minutes, or until chicken is tender.
- 6
In a separate bowl, mix the ground peanuts with a little warm water to form a smooth paste. Gradually add this paste to the simmering sauce, stirring continuously to prevent lumps.
- 7
Continue to simmer the sauce, uncovered, for another 20-25 minutes, stirring frequently, until it thickens and the oil separates. Adjust seasoning with salt and pepper.
- 8
Remove the whole Scotch bonnet pepper before serving. Serve the Mambe sauce over the braised chicken.
💡 Profesjonelle tips
- ✓Ensure the peanut paste is smooth to avoid a gritty sauce.
- ✓Stir the sauce constantly when adding the peanut paste to prevent sticking and clumping.
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
- ✓This dish pairs well with boiled plantains, rice, or fufu.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add other vegetables like carrots or bell peppers to the sauce.
- For a richer flavor, use homemade chicken stock.
- Incorporate a pinch of cayenne pepper for extra heat.