Mafe
Experience the bold and comforting flavors of West African cuisine with this hearty Mafé recipe. This rich peanut butter stew features tender chicken thighs, sweet potatoes, and carrots simmered in a velvety tomato-based sauce infused with hints of ginger, garlic, and smoked paprika. The natural creaminess of peanut butter creates a luxurious texture, while a touch of cilantro adds a burst of freshness to every bite. Perfectly balanced and deeply satisfying, Mafé is a vibrant one-pot dish that warms the soul. Serve it over a bed of fluffy rice to soak up every drop of the nutty, savory broth. Ready in just over an hour, this recipe offers a taste of global comfort food perfect for cozy evenings or family gatherings.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 0.5 cup peanut butter (natural, unsweetened)
- 3 tablespoons tomato paste
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 medium carrots, peeled and cut into chunks
- 1 large sweet potato, peeled and cubed
- 2 medium tomatoes, diced
- 4 cups chicken or vegetable stock
- 2 tablespoons vegetable oil
- 1 leaf bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 2 tablespoons cilantro, chopped (for garnish)
- 2 cups rice (optional, for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Sear the chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced onions and sauté for 3-4 minutes until translucent. Add the minced garlic and ginger, and cook for another minute until fragrant.
Stir in the tomato paste and smoked paprika. Cook for 2-3 minutes to caramelize the paste for a richer flavor.
Add the diced tomatoes and cook for another 3 minutes, allowing them to soften.
Return the chicken thighs to the pot and pour in the chicken or vegetable stock and 1 cup of water. Add the bay leaf. Bring the mixture to a gentle boil.
In a small bowl, whisk together the peanut butter with a ladle of hot broth from the pot until smooth. Stir the mixture back into the pot.
Add the carrots and sweet potatoes. Reduce the heat to low, cover, and simmer the stew for 35-40 minutes until the vegetables are tender and the chicken is fully cooked through.
Taste the stew and adjust seasoning with additional salt or spices as needed.
Serve hot, garnished with chopped cilantro. Pair with freshly cooked rice if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.3 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
