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West African Peanut Stew (Maafe)

A rich, comforting, and hearty West African stew featuring tender chicken, sweet potatoes, and a deeply flavorful peanut broth that balances savory, sweet, and spicy notes.

West African Peanut Stew (Maafe)
Prep 20 min Cook 45 min Total 70 min Level Easy
Serves 6

Ingredients

Chicken & Aromatics

  • 1.5 lbs Boneless, skinless chicken thighs — Cut into 1.5-inch chunks
  • 2 tablespoons Peanut oil or vegetable oil — Divided
  • 1 large Yellow onion — Diced
  • 4 cloves Garlic cloves — Minced
  • 2 tablespoons Fresh ginger — Peeled and minced

Broth & Vegetables

  • 3 tablespoons Tomato paste
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Cayenne pepper — Adjust to desired spice level
  • 4 cups Chicken broth — Low sodium preferred
  • 14.5 oz Crushed tomatoes — Canned
  • 0.75 cup Unsweetened natural peanut butter — Creamy; ingredients should be just peanuts and salt
  • 2 medium Sweet potatoes — Peeled and cut into 1-inch cubes
  • 2 cups Collard greens or spinach — Tough stems removed, roughly chopped
  • 1 to taste Salt and black pepper

Instructions

  1. Season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and brown on all sides, about 5-7 minutes. Remove the chicken to a plate and set aside.

    ~7 min
    Don't worry about cooking the chicken all the way through at this stage; it will finish cooking in the stew.

  2. Lower the heat to medium. Add the remaining 1 tablespoon of oil to the pot. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

    ~6 min
    Scrape up any browned bits from the chicken while sautéing the onions.

  3. Stir in the tomato paste, coriander, cumin, and cayenne pepper. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly in color.

    ~2 min
    Cooking the tomato paste helps remove its raw, metallic flavor and deepens the umami of the stew.

  4. Whisk in the chicken broth, crushed tomatoes, and peanut butter until the peanut butter is fully dissolved and the liquid is smooth. Bring the mixture to a gentle simmer.

    ~5 min
    If your peanut butter is very thick, whisk it with a ladleful of hot broth in a separate small bowl before adding it to the pot.

  5. Add the sweet potato cubes and the browned chicken (along with any resting juices) back into the pot. Stir well to combine.

    ~2 min

  6. Reduce the heat to medium-low, cover partially with a lid, and let the stew simmer gently for 20-25 minutes. Stir occasionally to prevent the peanut butter from catching and burning on the bottom of the pot. Cook until the sweet potatoes are fork-tender and the chicken is cooked through.

    ~25 min
    The broth will thicken and become rich and velvety as it reduces and the sweet potatoes release their starches.

  7. Stir in the chopped collard greens or spinach. Simmer for an additional 3-5 minutes until the greens are wilted and tender. Taste the stew and adjust seasoning with additional salt, pepper, or cayenne if necessary.

    ~5 min

  8. Remove from heat and let rest for 5 minutes before serving. Serve hot over cooked white or brown rice, garnished with crushed roasted peanuts and fresh cilantro if desired.

    ~5 min
Nutrition
520
Calories
35
Protein (g)
32
Carbs (g)
29
Fat (g)
5
Sat. Fat (g)
7
Fiber (g)
12
Sugar (g)
680
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
Tips & Storage
  • Always use unsweetened, natural peanut butter. Sweetened peanut butters will make the stew overly dessert-like.
  • For extra heat, substitute the cayenne with half of a finely minced habanero or Scotch bonnet pepper, added with the onions.
  • This stew tastes even better the next day as the flavors have more time to meld together.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the stew has thickened too much. Can be frozen for up to 3 months.
Tags
chicken comfort food dairy_free dinner fall gluten_free hearty maafe one-pot peanut butter peanut stew savory simmered spicy stew sweet potato west african winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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