Chicken And Vegetable Stew In Peanut Butter Tomato Sauce: Mafe
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Peanut1 large
Onion (chopped)1 cup
Tomato Paste1 tsp
Salt1 large
Tomato (chopped)3 tbsps
Thai1 cup
Peanut ButterDirections:
1
Watch how to make this recipe
2
In a large pot, heat oil until hot and brown chicken pieces on all sides
3
Remove chicken temporarily
4
In the same frying pan, add the onions and stir until soft and slightly brown
5
Add the tomato paste and salt, and stir well
6
Add all the prepared vegetables and fish sauce to the pot
7
Return the chicken to the pot and add just enough water to cover
8
Bring to a boil, stir, and reduce heat to medium
9
Simmer for approximately 30 minutes
10
Check the vegetables to avoid overcooking, removing them in a bowl as they are done
11
When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth
12
Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes
13
Return all the vegetables to the pot and simmer 5 minutes more
14
Serve over white rice