Ever since sixth grade, when I used my required year-long project to learn all about Ghana -- history, culture, geography, show and tell, and lots of book reports -- I've longed to travel to that part of the world. Recently, while flipping through one of my favorite mail-order catalogs, I spied a jar of West African maffé sauce. As I read more about it, I realized it was simply a shortcut sauce to use as a base for chicken mafé (yes, different spelling, but the same thing), a rich, thick stew combining peanuts (or peanut butter), tomato and a few spices you already have in your pantry. With coconut milk as the foundation, West African chicken stew is a perfectly rich and thick dish that happens to be both gluten-free and dairy-free. One jalapeño pepper, with the seeds and ribs removed, provides just the right amount of heat without overwhelming the peanut flavor; although the cayenne pepper really adds to the flavor of the chicken, you can cut the amount in half, or omit it. Serve the stew over rice, and it's a feast in a bowl, great for entertaining but easy enough for everyday.