Entree: Senegal – Senegalese Wolof Cuisine – Bassi Salte (peanut and tomato chicken stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.4 kg) total
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (adjust to taste)
- 2 tbsp (34 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 g) natural peanut butter (creamy or slightly coarse)
- 3 cups (720 ml) chicken stock or water
- 1 bouillon cube (Maggi-style) or 1 tsp (5 g) bouillon powder, optional
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (150 g) okra, sliced (optional)
- 1 tsp (6 g) smoked paprika or pimentón
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cayenne, optional
- Salt and black pepper to taste
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped for garnish
- 2 cups (370 g) long-grain white rice, rinsed (to serve)
- 4 cups (960 ml) water (for cooking rice)

Instructions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them in batches, about 4 minutes per side; transfer to a plate.
2. Reduce heat to medium. Add the chopped onions and cook until translucent, about 5–7 minutes. Stir in the garlic, ginger, and chopped hot pepper and cook 1 minute until fragrant.
3. Add the tomato paste and cook 2 minutes, stirring to caramelize slightly. Pour in the diced tomatoes and scrape up any browned bits from the bottom of the pot.
4. Stir the peanut butter into the mixture until it begins to blend, then slowly whisk in the chicken stock to form a smooth sauce. Add the bouillon cube if using.
5. Return the browned chicken to the pot. Add the carrots and sweet potato. Sprinkle in the smoked paprika, ground coriander, and cayenne if using. Bring to a gentle simmer, cover, and cook for 30–35 minutes until the chicken is cooked through and vegetables are tender.
6. If using okra, add it in the last 10 minutes of cooking to avoid overcooking. Adjust seasoning with salt and black pepper and stir in the lime juice.
7. Meanwhile, cook the rice: bring 4 cups (960 ml) water to a boil, add the rinsed rice and a pinch of salt, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Fluff with a fork.
8. Serve the chicken and groundnut sauce over steamed rice. Garnish with chopped parsley or cilantro and offer additional lime wedges.