Mafé Chicken: Ivorian Peanut Butter Stew

About This Recipe

Mafé is a beloved Ivorian staple where succulent chicken is braised in a luscious peanut butter sauce enriched with tomato paste, onions, and spices. The sauce is velvety and deeply savory, clinging to every piece of chicken. It's typically served over rice or with fufu, and represents comfort food at its finest across West Africa. Rooted in the everyday cooking of Ivorian kitchens, Mafé Chicken: Ivorian Peanut Butter Stew balances technique and tradition: the chicken, cut into chunks is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chicken, cut into chunks, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 900 gchicken, cut into chunks
• 200 gnatural peanut butter
• 2 tbsptomato paste
• 2 mediumonions, chopped
• 1 candiced tomatoes (400g)
• 2 clovesgarlic, minced

Instructions

1. 1

   Sauté aromatics

   Heat 3 tbsp oil in a large pot. Add onions and garlic, sauté until softened, about 5 minutes.

2. 2

   Brown chicken

   Add chicken and brown on all sides for 5 minutes. Stir in tomato paste and cook for 1 minute.

3. 3

   Add tomatoes

   Add diced tomatoes and 2 cups water. Bring to a boil, then reduce heat and simmer covered for 20 minutes.

4. 4

   Incorporate peanut butter

   In a separate bowl, whisk peanut butter with 1 cup water until smooth. Slowly stir into the pot. Season with salt, pepper, and a pinch of cayenne.

5. 5

   Finish

   Simmer uncovered for 15 minutes more, stirring occasionally. The sauce should thicken and cling to the chicken.

Variations

• •

  Make with beef or lamb instead of chicken

• •

  Add carrots and potatoes for heartiness

• •

  Use almond butter for a different flavor

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 4 days. Freezes well for 2 months. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions