September 3, 2011

Chicken Mafé - Senegal.

If new to blog, please read my Welcome Note first - if you're too lazy I'll sum it up for you : if you try any one of my recipes, you are to feed one (or more) hungry person in return.

Tonight we are heading to Africa. West Africa in particular, Senegal to be more precise.
The following dish Chicken Mafé is also cooked in Gambia, Mali and the Ivory Coast.

You can use any meat you like, lamb, beef goat or chicken. I use chicken because I don't like lamb, never tasted goat and beef takes too long to cook.

So for 2 you will need the following :

- 2 pieces of boneless, skinless chicken filet cut in medium chunks or 250 grms
- 1 cup of cut potatoes in medium size chunks
- 1/2 cup of sliced carrots
- 1 tbs of cooking oil
- 1 tbs of tomato paste
- 1 cup of fresh tomatoes cut in small pieces
- 1 small onion finely chopped
- 3 gloves of garlic minced
- 1/2 tbs of fresh ginger minced (optional- for me it's a must)
- 1 cup of hot chicken stock or 1 cup of hot water
- 1/2 cup of unsalted peanut butter
- salt and pepper to taste.

Preparation :

- heat the oil and saute until golden brown the chicken pieces. Boneless skinless chicken is best as peanut butter is already full of calories, you don't need to add with more animal fat.

- remove the chicken and put aside

- using same pot, put the onions and stir fry them for about 4 mn,

- add the minced garlic and ginger and saute for another 2 mn

- add the tomato paste and the peanut butter and mix well

- add chopped tomatoes and mix well

- add the chicken pieces, and the potatos and carrots and mix well on a medium fire

- leave to simmer for a couple of minutes until the vegetables give some of their juices.

- now add your water or chicken stock, with salt and pepper to taste.

leave to cook for about 20-30mn or until your vegetables are tender. Make sure to add a little water and occasionally stir. You need a stew like not a paste like mix.

Serve with rice or with couscous on the side.

- if you are going to prepare rice, add a handful of dried raisins and some powder cinnamon.
- if you are opting for couscous, add raisins and ground cumin.

Best suited salad to accompany is a salad made of avocados, tomatoes, spring onions, radish, all sliced covered with fresh mint with an olive oil and fresh lemon juice dressing.

Enjoy and a thought or more for Africa - in particular Libya - the gate to Africa.

PS: If you are a vegetarian, proceed as above, skip meat but add more vegetables of your choice such as cabbage, eggplant, squash. okra.