An Unbelievably Delicious West African Peanut Stew (Maafe)

Updated September, 2024 :: You’re in for a treat with this one. This West African Peanut Stew (Maafe, of Mafe) is one of the most incredible one-pot meals I could possibly imagine making – with toasty peanuts, greens, beans, sweet potatoes, and flavorful aromatics, this iconic Senegalese-style stew is beloved worldwide for very good reason. While I have made a few simple swaps (explained below) to make this a doable 30-minute West African Peanut Stew recipe, I want to make sure we honor the authentic version, which is fascinating to learn about, and I encourage you to do so.

If you like the looks of this West African Peanut Stew, you might also enjoy our Filipino Chicken Adobo or this Coq au Rose’ with Lemon and Hazelnuts – both are fantastic ways to wield a chicken. Furthermore, I’ve got a lovely East African chicken classic here, by way of my Ethiopian Doro Wat recipe (be sure to make my easy injera with that). This East African Cucumber and Mango Salad also shares several popular ingredients that are found in West African cuisine as well. I’ve got a Columbian Sudado de Pollo that I’m never not craving, and if it’s a beef-not-chicken stew you’re after – then peek at my Spiced Beef Stew with Sweet Potatoes.

History and Origins of West African Peanut Stew (Maafe)

Firstly, there are several names for the traditional, iconic groundnut stews you’ll find all over Western Africa: 

(Mafé, Mahfe, Maffé, Maffe, Sauce d’Arachide, Tigadèguèna, Tigadegena, Sauce Z’ara, African Peanut Stew, Groundnut Stew)

Brief History of West African Peanut Stew 

Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century. Maafe can trace its origins to the Mandinka and Bambara people of Mali. The proper name for it in the Mandinka language is “domodah” or “tigadegena” in Bamanankan. 

Hungry for more African and West African cooking? Check out these resources:

AFRIZAR: Online African Grocery Store

Over on Instagram

@immaculatebites

@theblack.spoon

@ifys.kitchen

On YouTube:

Ify’s Kitchen

What is West African Peanut Stew served with?

Some are made very thick and served over rice, fufu, or millet couscous, other versions can be more thin, almost soup-like, the consistency depending largely on where in Western Africa you happen to be, as well as your own preference.  

How is West African Peanut Stew typically served?

In Senegal, this dish – like so many others – is served family style. 

“Senegalese eat communally, using the right hand. If you wish to enjoy the meal in this fashion, give each diner a spoon. Each person chooses a place around the platter. He or she will only eat the food from his or her section of the platter; it’s very rude to eat from another person’s section of the platter. The host will distribute meat and vegetables to ensure that everyone gets plenty. If you really wish to eat in the traditional way, use your hand. Pinch the food, shape it into a ball and place it into your mouth.” Afi-Odelia E. Scruggs, via NPR

What ingredients are in Authentic West African Peanut Stew?

Again, the specific cast of characters varies from one location to the next, as is true with so many of the world’s iconic dishes, from Shrimp and Grits in the American South and Filipino Chicken Adobo, to Hungarian Chicken Paprikash. 

While maafe is a staple food in West Africa, the version I’m sharing here today is specifically reflective of the Senegalese variety, containing sweet potatoes, meat, aromatics, stock, peanuts, and peanut butter (you could process fresh peanuts until a paste forms, and use that as it would be more authentic). Traditionally, green cabbage is cooked into the stew, but you will also see hearty, darker greens used in some recipes for Maafe, so I say go with whichever you prefer. 

The list of ingredients often extends to okra, tomatoes, spicy chiles, and other thoughtful additions to help cut the stew’s indisputable richness. It is, however, the ubiquitous peanut that gives this gorgeous dish its key earthy character and rich, creamy texture.

To keep things simple and weeknight friendly, I’ve written the recipe with boneless, skinless chicken thighs, however traditionally, you would see bone-in, skin-on meat that would be coated in a spice mixture and allowed to essentially marinate in that, prior to cooking. 

Some Like it Hot … and Some, Not

West African Peanut Stews are traditionally served nice and spicy, with chile de arbol or scotch bonnet peppers being used to bring the heat. If your own heat tolerance isn’t so high, you can substitute a milder pepper, such as a jalapeno, or even just a pinch of cayenne will help bring some spiciness to the dish, without being overwhelmingly so. 

Or, you can omit the peppers altogether. I made this for my kids, so I had to forgo the authentic spice level in my version, so, just use the amount of spice with which you are comfortable. I’d hate for you to be dissuaded from trying this incredible dish for fear that it would be too spicy – you can control that!

Ingredients for this West African Peanut Stew

• 5 or 6 boneless, skinless chicken thighs
• Salt and pepper, as needed
• 1 TBSP olive (or preferred cooking) oil
• 1 yellow onion, diced
• 1 sweet potato, cut into ½-inch cubes  (just grab a large one, exact amount doesn’t matter so much)
• 2 tsp cumin
• ¼ cup fresh minced ginger
• 4 large garlic cloves, minced
• 1 scotch bonnet pepper, ribs and seeds removed (optional; can sub a jalapeno)
• 4 cups kale, chopped (you can sub the more traditional cabbage)
• ⅔ cup roasted peanuts, roughly chopped, plus extra for topping
• ½ cup creamy, natural peanut butter
• 28-oz can crushed tomatoes
• 14.5-ounce can chickpeas, rinsed and drained (optional)
• 3 cups chicken stock
• Chopped cilantro, for topping

SERVING SUGGESTION: warm flatbread, couscous, cooked rice

How to make this West African Peanut Stew with Chicken (Poule ‘Maafe)

1. Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now. 
2. Reduce the heat to medium and add the diced onion and sweet potato to the pot. Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Season, as needed.
3. Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you). 
4. Slide the chicken, along with any collected juices juices, into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender. If using boneless/skinless chicken thighs, remove them to a cutting board and chop/shred the meat. Add back to the pot.
5. Serve the stew in bowls just as it is, topped with extra peanuts and cilantro, with a side of flatbread, or on top of fluffy cooked rice or cous cous. 

Print