Mafé - Tiguadégué - Peanut Sauce by @niangcook

N/A
Medium

1 serving

🍗

1 kg

Chicken

🧅

1

Onion

🧄

4 cloves

Garlic

🧅

1

Spring Onion

🫑

1

Green Bell Pepper

🌶️

1

Chili Pepper

🫚

3 cm

Ginger

🧂

5 g

Salt

⚫

1 g

Pepper

🟥

2 g

Paprika

🍅

100 g

Tomato Paste

🥜

290 g

Peanut Paste

🥕

2

Carrot

🌱

300 g

Cassava

🍠

300 g

Sweet Potato

🥔

300 g

Potato

💧

1.1 l

Water

🍃

2

Bay Leaves

Preparation Steps

  1. Step 1/10

    Peel and roughly chop the onion, garlic, scallion, green bell pepper, chili pepper, and ginger.

    onion
    garlic
    scallion
    green bell pepper
    chili pepper
    fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Blend or finely crush the chopped onion, garlic, scallion, green bell pepper, chili pepper, and ginger into a coarse marinade.

    onion
    garlic
    scallion
    green bell pepper
    chili pepper
    fresh ginger
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/10

    Coat the chicken with the marinade, salt, black pepper, and paprika. Let it rest for 15 minutes if time allows.

    chicken
    salt
    black pepper
    paprika
    🥣mixing bowl
    🥄wooden spoon

  4. Step 4/10

    Heat the vegetable oil in a large pot over medium-high heat. Brown the marinated chicken for 6 to 8 minutes, turning the pieces.

    vegetable oil
    chicken
    🥄wooden spoon

  5. Step 5/10

    Stir the tomato paste into the pot. Cook it with the chicken for 2 minutes to deepen its flavor.

    tomato paste
    chicken
    🥄wooden spoon

  6. Step 6/10

    Pour in 1.125 L water and add the bay leaves. Bring the pot to a boil.

    water
    bay leaf
    🥛measuring jug
    🥄wooden spoon

  7. Step 7/10

    Whisk the peanut paste with a ladleful of hot cooking liquid until smooth. Stir the diluted peanut paste into the pot.

    peanut paste
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/10

    Peel and cut the carrots, cassava, sweet potato, and potato into large bite-size chunks.

    carrot
    cassava
    sweet potato
    potato
    🔪chef's knife
    🪵cutting board

  9. Step 9/10

    Add the carrot, cassava, sweet potato, and potato to the stew. Simmer partially covered over low heat for 35 to 40 minutes.

    carrot
    cassava
    sweet potato
    potato
    🥄wooden spoon

  10. Step 10/10

    Stir occasionally until the chicken and vegetables are tender and the sauce is thick. Adjust seasoning with salt and black pepper before serving.

    salt
    black pepper
    chicken
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Spices, Condiments, Legumes, Root vegetables, Liquids

Ingredients

Chicken, Onion, Garlic, Spring onion, Green bell pepper, Chili pepper, Ginger, Salt, Pepper, Paprika, Tomato paste, Peanut paste, Carrot, Cassava, Sweet potato, Potato, Water, Bay leaves

Allergens

Peanuts

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

710 kcal

Macro nutrients

Protein: 43g, Fat: 40g, Carbohydrates: 47g, Fiber: 9g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 980mg, Iron: 3.8mg, Calcium: 90mg, Magnesium: 145mg, Sodium: 620mg

Vitamins

Vitamin A: 680µg, Vitamin C: 48mg, Vitamin B6: 0.9mg, Folate: 95µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring jug, measuring spoons

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Winter meal, Family dinner, Weeknight dinner

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, Senegalese, Malian

Geographic

Senegal, West Africa

Various

Aspect

Texture

Creamy, Thick, Tender, Hearty, Chunky

Flavors

Nutty, Savory, Spicy, Tomato-rich, Earthy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Reheat gently and add water if the sauce thickens)