sauce d'arachide cameroun / maffé

Dive into the rich and hearty flavors of Cameroonian cuisine with this traditional Maffé, a sumptuous peanut sauce brimming with flavor. This dish is deeply rooted in African culture and offers a delightful blend of roasted chicken, smoked fish, and aromatic spices. Perfectly paired with ripe plantains or basmati rice, it's a meal that promises warmth and satisfaction.

Ingredients

🥜 3 tablespoons of "100% FINE PEANUT PASTE" from A.F.P.
🍅 1 whole tomato
🧅 1 whole onion
🌿 15g leeks, white and green parts
🧄 2 garlic cloves
🌱 5g ginger
🌿 4g basil
🍃 5g celery
🐟 Smoked fish Bounga, skin and bones removed
🍗 Roasted chicken wings
🫒 Drizzle of vegetable oil
🧂 2 seasoning cubes of a Maggi-like brand
🌶️ 1 teaspoon black pepper
🌶️ 1 teaspoon white pepper
💧 Hot water, for diluting and simmering
🍌 Ripe plantain, for serving
🍚 Basmati rice from a "Basmati Reis" bag

Instructions

1- Prepare Ingredients:

• Burn the smoked Bounga lightly for enhanced flavor. Remove the skin and bones.
• Roast chicken pieces in advance for better incorporation.

2- Blend Condiments:

• In a blender, combine the tomato, onion, leeks, garlic, ginger, basil, and celery along with the seasoning cubes, black pepper, and white pepper. Blend until smooth.

3- Sauté Tomato Base:

• Heat a drizzle of vegetable oil in a large non-stick pot over medium heat.
• Add the blended mixture and sauté for about 5 minutes until it reduces slightly and darkens in color.

4- Incorporate Peanut Paste:

• Dilute the peanut paste in cold water and add to the pot, stirring well.

5- Simmer the Sauce:

• Gradually add hot water to achieve your desired sauce consistency. Bring to a boil, then simmer for 5 minutes.

6- Add Proteins:

• Place the roasted chicken and prepared Bounga into the sauce. Stir gently to coat them evenly.

7- Final Simmer:

• Continue to simmer until flavors meld together and the protein is heated through.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 15 minutes
Total Time: Approximately 45 minutes
Servings: 4
Equipment:

• Large non-stick pot
• Blender with a red base and clear pitcher
• Electric stovetop
• Spatulas and spoons

Cooking Tips:

• Slightly burning the Bounga enhances its flavor profile.
• Diluting the peanut paste in cold water prevents lumps.
• If fresh meat is used instead of pre-roasted chicken, incorporate the meat's cooking water for greater flavor depth.
• For a simpler flavor profile, opt out of using parsley.

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Maffé (Cameroonian Peanut Sauce)