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.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Wooden spoon
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
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
-
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 minDon't worry about cooking the chicken all the way through at this stage; it will finish cooking in the stew. -
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 minScrape up any browned bits from the chicken while sautéing the onions. -
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 minCooking the tomato paste helps remove its raw, metallic flavor and deepens the umami of the stew. -
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 minIf 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. -
Add the sweet potato cubes and the browned chicken (along with any resting juices) back into the pot. Stir well to combine.
~2 min -
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 minThe broth will thicken and become rich and velvety as it reduces and the sweet potatoes release their starches. -
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 -
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
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.