Chicken Maafé | Peanut Curry Chicken | West African Peanut Stew | Curry Recipe By Varun Inamdar
34.2 هزار بار بازدید -
2 سال پیش
-
Chicken Maafé | How To
Chicken Maafé | How To Make Chicken Maafé | Peanut Curry Chicken | Chicken Peanut Stew | African Peanut Curry | West African Delicacy | African Chicken Stew | Peanut Curry Recipe | Peanut Stew | Chicken Peanut Soup | Peanut Butter Stew | Chicken Stew Recipe | Chicken & Peanut Stew | Non-Veg Recipe | Dinner Recipes | Groundnut Chicken Recipe | Chicken Curry Recipe | Chicken Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Chicken Maafé with our Chef Varun Inamdar.
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.
Chef's Trivia
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)
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
Searing the Chicken
2 tbsp Oil
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
#ChickenMaafé #CurryRecipe #GetCurried #TheBombayChef #VarunInamdar
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About Peanut Stew
Peanut stew or groundnut stew, also called maafé (Wolof, mafé, maffé, maffe), sauce d'arachide (French), tigadèguèna or domoda, is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali.
The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan.
Domodah is also used by Gambians, having been borrowed from the Mandinka language. In Senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafé that uses peanut paste. It is a favorite dish among several Senegal and Gambia ethnic groups. With the huge expansion of groundnut cultivation during the colonial period, Maafe has also become a popular dish across West Africa, even outside West Africa such as in Cameroon and France.
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may have a thicker consistency. Made from lamb, beef, chicken, or without meat, maafé is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Peanut paste is sometimes used as an ingredient. In Ghana, groundnut stew is often accompanied by fufu.
For feedback and suggestions please write to us at: [email protected]
Learn how to make Chicken Maafé with our Chef Varun Inamdar.
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.
Chef's Trivia
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)
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
Searing the Chicken
2 tbsp Oil
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
#ChickenMaafé #CurryRecipe #GetCurried #TheBombayChef #VarunInamdar
Download the Get Curried App by clicking on this link:- http://bit.ly/GetCurriedVegNonVegReci...
Host: Varun Inamdar
Copyrights: REPL
Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried
Facebook: GetCurried
Twitter: Get_Curried
Instagram: getcurried
About Peanut Stew
Peanut stew or groundnut stew, also called maafé (Wolof, mafé, maffé, maffe), sauce d'arachide (French), tigadèguèna or domoda, is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali.
The proper name for it in the Mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in Bamanankan.
Domodah is also used by Gambians, having been borrowed from the Mandinka language. In Senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafé that uses peanut paste. It is a favorite dish among several Senegal and Gambia ethnic groups. With the huge expansion of groundnut cultivation during the colonial period, Maafe has also become a popular dish across West Africa, even outside West Africa such as in Cameroon and France.
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. It is very similar to groundnut soup. It may have a thicker consistency. Made from lamb, beef, chicken, or without meat, maafé is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Peanut paste is sometimes used as an ingredient. In Ghana, groundnut stew is often accompanied by fufu.
For feedback and suggestions please write to us at: [email protected]
2 سال پیش
در تاریخ 1401/03/14 منتشر شده
است.
34,238
بـار بازدید شده