Entree: Gambia – Chicken Afra (Gambian braised chicken in a savory peanut-tomato sauce with bright tamarind or citrus notes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, about 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 scotch bonnet peppers, seeded and finely chopped (or 1 habanero for heat)
- 3 tbsp (45 g) tomato paste
- 2 large tomatoes, chopped, about 12 oz (340 g) (or 1 14-oz / 400 g can diced tomatoes)
- 1/2 cup (125 g) smooth natural peanut butter (or 1/2 cup ground roasted peanuts)
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) tamarind paste (or 2 tbsp / 30 ml fresh lemon juice)
- 1 tsp (5 g) smoked or sweet paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, then to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bouillon cube (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) fresh lemon juice, optional additional finishing acid

Instructions

1. Season and brown the chicken: pat chicken pieces dry and season lightly with salt and pepper. Heat 3 tbsp (45 ml) peanut oil in a heavy pot or Dutch oven over medium-high heat. Brown chicken in batches 3–4 minutes per side until golden; remove and set aside.
2. Sauté aromatics: reduce heat to medium, add sliced onions and cook until softened and translucent, about 6–8 minutes. Add minced garlic, grated ginger, and chopped scotch bonnet; cook 1–2 minutes until fragrant.
3. Build the sauce: stir in tomato paste and cook 2 minutes to remove raw flavor. Add chopped tomatoes (or canned tomatoes), smoked paprika, ground cumin, and the bouillon cube if using; simmer 5 minutes to break down the tomatoes.
4. Add peanuts and stock: whisk peanut butter with 1 cup (240 ml) of the chicken stock until smooth, then stir into the pot along with the remaining 1 cup (240 ml) stock. Return browned chicken to the pot, bring to a gentle simmer, then cover and cook 30–40 minutes until chicken is tender and cooked through.
5. Finish and season: stir in tamarind paste (or 2 tbsp / 30 ml lemon juice) and simmer uncovered 5–10 minutes to thicken the sauce and balance flavors. Taste and adjust salt, pepper, and acidity; add 1 tbsp (15 ml) lemon juice at the end if you prefer a brighter finish.
6. Serve: garnish with chopped cilantro and serve hot over steamed rice, millet, or cassava fufu for a traditional Gambian meal.