Learn how to make Chicken Maafé with our Chef Varun Inamdar.
0:00 - Introduction Care for a little West African cuisine? Well, today we’d like to share with you one of the most popular dishes in both Mali and Senegal. Mafé (or Maafé) is a traditional stew or sauce (depending on the water content) eaten in Senegal, West Africa. Maafé or Tigua degué is a peanut stew served with rice. It can be made with, chicken, smoked fish, or beef. Mafé is a relatively simple Senegalese recipe to prepare with a small number of inexpensive and readily available ingredients. It is a one-pot meal that requires very little preparation. It is best to prepare the peanut and tomato sauces before you start to make the dish, so as soon as the meat is seared they are on hand to mix straight in. Maafé has a deep and earthy flavor thanks to the peanut and the chicken and carrots give it substance. The tomato paste brings a freshness and lifts the dish.
00:38- Chef's Trivia
01:16- Marinating the Chicken 500 gms Chicken Thighs 1 tbsp All Spice Powder 1 tbsp Red Chilli Powder 1 tbsp Dried Coriander Seed Powder 1/2 tsp Turmeric Powder Salt (as required)
02:51- For Peanut Paste 1/2 cup Roasted Peanuts (salted) 1 tbsp Sugar 1/4 cup Oil 1/4 cup Coriander Leaves 1/4 cup Parsley Leaves 4 Green Chillies
04:26- Searing the Chicken 2 tbsp Oil
05:32- Preparing the Stew 1/2 cup Tomato Purée 1/4 cup Onion Purée 1/4 cup Tomato Paste Sea Salt (as required) Water (as required) 1/2 cup Assorted Bell Peppers (chopped) 1/2 cup Cabbage (chopped) 3-4 Carrots (Peeled) 1 Potato (peeled & chopped) 3 Onions
