Senegalese Chicken and Okra Peanut Stew
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.
🧂 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
- Salt and freshly ground black pepper(to taste)
- Cooked fonio or white rice(for serving)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.