Senegalese Chicken Mafé

Senegalese chicken mafé is an emblematic West African stew, appreciated for its smooth peanut-butter sauce, tender vegetables and chicken. It is commonly served with white or pilaf rice.

🛒 Ingredients (serves 4)

• 600 g to 1 kg chicken (thighs, drumsticks or pieces)
• 2 to 3 onions, sliced
• 3 to 4 garlic cloves, chopped
• 2 large fresh tomatoes or a small tin of chopped tomatoes
• 2 to 3 tbsp tomato paste
• 150 to 200 g unsweetened peanut butter
• Optional vegetables: carrots, potatoes, sweet potatoes or okra
• 1 fresh chilli, adjusted to taste
• Bay leaf (optional)
• Peanut oil, salt, pepper, herbs and water or stock

👩‍🍳 Method

1. Brown the chicken.
   Heat a little peanut oil in a large pot and brown the chicken on all sides.
2. Cook the aromatics.
   Remove the chicken. In the same oil, sauté the onions and garlic until translucent.
3. Add tomatoes and paste.
   Add diced or chopped tomatoes and tomato paste. Cook for a few minutes.
4. Add the peanut butter.
   Loosen it with a little hot water until smooth, then add it to the pot and combine well.
5. Season and simmer.
   Return chicken to the sauce. Add chilli, salt, pepper and herbs. Add water or stock to halfway up the chicken and simmer gently for 40–55 minutes, until tender and fragrant.
6. Add vegetables if using.
   Add them 20–30 minutes before the end so that they absorb the sauce without falling apart.

🍚 Suggested accompaniment

• White rice or pilaf rice to absorb the sauce.
• Foutou, yam or cassava for a more traditional presentation.