I have no idea where this recipe comes from.  I believe it is West African.  I like it very much and yes, it is easy.  It does however take a little bit more time.


The amount of this recipe will feed 4.  I only used chicken breast, you may use, legs, thighs or wings.


After I made this recipe, I realized that this could work great as a vegetarian dish.  Just omit the chicken.  It would be so tasty either way.  Use vegetable bullion instead of chicken bullion.


½ very large chicken breast half, skinless, boneless or

2 small chicken breast halves

1 to 2 tablespoons peanut oil

1 medium red pepper diced

½ red onion diced

1 cups water

1 package chicken bullion

or 1 cup chicken broth

2 teaspoons tomato paste

2 plum tomatoes diced finely


¼ natural reduced fat peanut butter

½ large or 1 cup sweet potato cut into 1” cubes

1 ½ cups green cabbage chopped into 1” pieces

1 large carrot peeled and cut into cubes

1 parsnip peeled and cut into cubes

1 turnip peeled and cut into cubes

½ teaspoon cayenne pepper

chopped roasted peanuts for garnish

diagonally thinly sliced scallions for garnish

brown rice to serve on the side


Cook rice.


While rice is cooking, sauté chicken in peanut oil, then add the onion and red pepper, sweet potato, carrot, parsnip, turnip and cabbage into the pan and stir fry.  If you feel you need more oil, add more.  Now add the water/bullion mix or chicken broth and peanut butter and cayenne pepper, mix well, bring to a boil, lower heat and cook till vegetables are softened.  By now everything except the scallions, peanuts and rice should be in the pot.


Stir occasionally and keep the fire low. When all the veggies are well done, serve mafe over rice, garnished with the crushed peanuts and scallions.