When I first tasted this while cooking it, it didn't taste very good and I was scared that it wasn't going to come together. I added a little bit of chicken "better than bouillon" because the stew was bland. 30 minutes of simmering it later, the chicken got super tender and the fat separated from the rest of the stew. It tasted absolutely amazing. It was surprising how the flavors came together and it was a very satisfying result. The leftovers the next day tasted even better.
I've had similar "ground nut" stews from Africa and they're all delicious. I'm used to savory peanut sauces as well from Asian dishes (Satay, Kare-Kare, etc...), so I already knew this was in my wheelhouse, and my belly! Easy to prepare, just keep the heat as low as possible while simmering, it will burn with all that tomato paste and peanut butter. Yes, it is quite saucy, but so what? If I have leftover broth from this dish, I just add some more protein and maybe more veg to make a whole new stew, but serving it over rice with a fried egg on top makes for a hearty breakfast too. If mushy root vegetables are an issue, add them later and cook them less. This is simple and cheap, mouth-pleasing, appetite pleasing comfort food.
Excellent recipe. Could not stop eating it!
Followed the recipe exactly and it turned out excellent. Veggies were perfectly tender - not mushy - and the extra sauce is great over rice.
It is quite amazing the way that the monks of the Keur Moussa monastery in the Western African country of Senegal managed to inspire a Senegal-raised, New York City-based chef, author, restaurateur, social entrepreneur & culinary ambassador to plagiarize a recipe from the New York times.
The NYT recipe is, incidentally, quite excellent.
@ anonymous: if you read the description carefully, you would realize that 1) Senegal is, in fact, in western Africa; 2) the description doesn't state that the monastery created the dish. It is a dish they make bcoz it is a dish from Senegal. Furthermore, it appears to be a version of the chef there.
The best recipe I've made all year!! Loved