Chicken Maafe — West African Peanut Stew (The Peanut Rule)

Описание: Chicken Maafe (Mafé) is a West African peanut stew—aka African peanut stew / groundnut stew—known across Senegal, Mali, The Gambia and Guinea (often called Sauce d’Arachide in Francophone kitchens). The key rule: the peanuts decide the method—lightly toasted peanuts want a gentle sear for structure, but darker peanut butter already brings the roast, so you keep the chicken clean and let the peanuts lead. Doneness cue: when the oil starts to split and the sauce turns glossy, your peanuts are cooked (curry lovers: this hits a similar comfort note).

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Ingredients (Serves 4–5)

Chicken
• Bone-in chicken thighs, skin removed — 800 g
• Neutral oil — 20 g

Aromatic base
• Onions — 300 g, thinly sliced
• Garlic — 10 g, crushed
• Tomato purée — 30 g (optional)
• Salted anchovies — 6 g, finely mashed (or fish sauce)

Peanut component
• Peanut powder or natural peanut butter (unsalted) — 180 g

Vegetables
• Sweet potato — 300 g, large chunks
• Carrots — 150 g, thick slices
• White cabbage — 200 g, large squares (optional)

Seasoning & aromatics
• Scotch bonnet — 1 whole, pierced once (optional)
• Salt — to taste
• Black pepper — to taste

Liquid
• Water — approximately 700–800 g, added in stages

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Method

1. Lightly sear the chicken
Heat the oil over medium heat. Add the chicken in a single layer and sear just until pale golden on both sides. Do not deeply brown. Remove and set aside. Skim excess fat, leaving only a thin layer in the pot.

2. Build the onion base
Lower the heat. Add the onions and cook gently until softened and translucent, allowing their moisture to lift any fond. Continue cooking until lightly sweet but not browned.

Add the garlic and cook briefly. Stir in the tomato purée if using, followed by the mashed anchovies. Cook gently until integrated.

3. First simmer
Return the chicken to the pot. Add just enough water to mostly cover. Season lightly with salt and black pepper. Add the Scotch bonnet if using.

Bring to a gentle simmer, cover, and cook for 30 minutes.

4. Prepare the peanut paste
In a large bowl, add the peanut powder or peanut butter. Gradually ladle in hot cooking liquid, whisking continuously to form a smooth, thick paste.

5. Build the stew
Pour the peanut mixture back into the pot and stir thoroughly. Add the sweet potatoes and carrots. Simmer uncovered for 20 minutes, stirring occasionally.

Avoid adding extra water too early — the peanuts will release some moisture as they cook.

6. Final vegetables
Add the cabbage and cook for another 10–15 minutes, until tender. For a softer finish, add it earlier with the root vegetables.

During the final 10 minutes, stir minimally and allow the surface to settle.

7. Finish and rest
When the oil begins to separate slightly at the surface, turn off the heat. Remove the Scotch bonnet. Taste and adjust seasoning. Rest for 10 minutes before serving.

8. To Serve
Serve with plain white rice.
The sauce should be thick, glossy, and cling rather than flood.

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