Safa Laye

Safa Laye, a dish deeply rooted in West African culinary traditions, traces its origins to the vibrant city of Dakar, Senegal. This dish, though lesser-known on the international stage, carries a rich history filled with flavors that reflect the diverse cultural mix of this region. Its name, ‘Safa Laye’, translates to ‘tidy lay’, referencing the beautiful way this dish is often presented on the plate. Historically, Safa Laye has been a staple during celebrations and is often served at family gatherings, marking its significance in bringing people together. As we explore this recipe, let's take a dive into its cultural significance and the delightful taste it brings to the table. Feel free to click below links for more information on each ingredient or tool if mentioned!

Ingredients

• Millet: 2 cups
• Chicken: 1 whole, cut into pieces
• Onion: 2 large, finely chopped
• Garlic: 3 cloves, minced
• Ginger: 1 inch, grated
• Bell Pepper: 1, diced
• Tomato Paste: 2 tablespoons
• Peanut Butter: 3 tablespoons
• Palm Oil: 2 tablespoons
• Salt: to taste
• Black Pepper: to taste
• Water: 4 cups
• Coriander: a handful, chopped
• Lime: 1, juiced

Preparation Steps

1. Begin by rinsing the millet under cold water. Set aside to drain completely.
2. Season the chicken pieces with salt and black pepper. Set aside to marinate slightly while you prepare other ingredients.
3. Chop the onion, mince the garlic and grate the ginger. Dice the bell pepper into small cubes.
4. In a large pot, heat the palm oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and grated ginger to the pot. Continue to sauté for another 2 minutes.
6. Stir in the tomato paste and cook for another 3 minutes, ensuring the paste is well integrated with the rest of the ingredients.
7. Add the chicken pieces to the pot and brown them for about 10 minutes, turning occasionally to ensure they cook evenly.
8. Once the chicken is browned, add in the peanut butter and stir well.
9. Pour in the water, enough to just cover all the ingredients. Bring the mixture to a simmer.
10. Add salt to taste and the diced bell pepper. Stir well and cover the pot, letting it simmer for approximately 30 minutes. Make sure to set your cooking timer.
11. While the stew simmers, toast the millet in a dry pan over medium heat until it's fragrant and lightly golden. This will take about 5 minutes.
12. Once done, add the millet to the simmering pot and mix thoroughly.
13. Cover and cook everything for an additional 15 minutes, or until the millet has absorbed the liquid and is cooked through.
14. Check for seasoning, adjusting salt and black pepper as needed.

How to Serve and Enjoy

Safa Laye is best enjoyed fresh and hot. Serve it in large bowls, garnished with chopped coriander and a splash of fresh lime juice. This dish pairs wonderfully with freshly baked bread or steamed vegetables, enhancing the flavors of the grains and chicken stew. To truly savor its cultural roots, enjoy Safa Laye in the company of friends and family, creating memories and bonds just as it was traditionally intended.