West African Peanut Stew (Maafe)
This is frequently served vegetarian or vegan, or with bone-in, skin-on chicken pieces – you’ll see versions of all sorts. But the heart and soul of this gorgeous West African Peanut Stew lies in the toasted peanut, ginger, and well-built aromatic base that colors and flavors the whole stew. Hearty, wholesome and incredibly delicious, this is one of my very favorite recipes to make.
- Yield: Serves 4
Ingredients
Units
Scale
- 5 or 6 boneless, skinless chicken thighs
- Salt and pepper, as needed
- 1 tablespoon olive (or preferred cooking) oil
- 1 yellow onion, diced
- 1 sweet potato, cut into 1/2-inch cubes (just grab a large one, exact amount doesn’t matter so much)
- 2 teaspoons cumin
- 1/4 cup fresh minced ginger
- 4 large garlic cloves, minced
- 1/2 scotch bonnet pepper or jalapeño, ribs and seeds removed
- 4 cups kale, chopped (you can sub the more traditional cabbage)
- 2/3 cups roasted peanuts, roughly chopped, plus extra for topping
- 1/2 cup creamy, natural peanut butter
- 28-ounce can crushed tomatoes
- 14.5-ounce can chickpeas, rinsed and drained (optional)
- 2 to 3 cups chicken stock
- Chopped cilantro, for topping
SERVING SUGGESTION: warm flatbread, couscous, cooked rice
Instructions
- 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.Â
- Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). 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, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Season, as needed.
- 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).Â
- Slide the chicken thighs, along with their juices, into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. Remove the chicken to a cutting board and chop/shred it. Add back into the pot.
- Serve the stew in bowls topped with extra peanuts and cilantro, with a side of flatbread, OR on top of fluffy cooked rice or couscous.Â
Keywords: West African Peanut Stew (Maafe)