Mafé

Ingredients for 3 servings:

• 3 m.-sized carrot(s)
• 3 m.-sized potatoes
• ½ head of white cabbage
• 3 m.-sized onion(s)
• 3 cloves garlic
• 500 g chicken breast
• 4 large tomatoes, peeled
• 1 m.-sized sweet potato(s)
• 2 tbsp peanut butter or peanut puree
• ½ tube(s) tomato paste
• 500 ml vegetable stock
• 2 small Habanero pepper(s), alternatively cayenne pepper
• 2 tbsp soy sauce or Maggi
• some salt and pepper, black
• some allspice powder
• 1 pinch(s) brown sugar
• some peanut oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Senegalese ragout with chicken breast

First, peel the potatoes, sweet potato, and carrots and cut them into bite-sized pieces. Cut the carrot into thumb-thick pieces and the cabbage into approximately 3 x 3 pieces. Cut the onions into eighths, finely chop the meat, and peel the garlic. Heat the oil in a large pan or pot and sauté the onions until translucent. After about 5 minutes, add the meat and fry. Add the peeled tomatoes, breaking them up with a wooden spoon, and fry until the water from the tomatoes has almost completely evaporated. Add the tomato paste and the garlic press, and fry briefly while stirring. Then deglaze with half a liter of vegetable stock. Add the carrots and season with salt, pepper, and allspice. You can either add the habanero peppers, being careful not to burst while cooking, as otherwise the dish will be too spicy and barely edible, or you can simply use cayenne pepper to taste. Simmer the habaneros for about 10-15 minutes, then remove from the pot or pan. Cover the pot and let it cook for about 5 minutes. Add the potatoes and simmer with the lid on for another 10 minutes. Add the shredded cabbage, sweet potatoes, and peanut butter, cover, and let it cook for another 10 minutes. Finally, season with soy sauce and a pinch of sugar. Serve with basmati rice.