Name: West African Peanut Stew (Maafe) with Chicken or Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: West African
Ingredients: 5 or 6 boneless, skinless chicken thighs OR 6 to 8 pieces bone-in, skin-on chicken; 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; 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 (or substitute cabbage); 2 teaspoons cumin; 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 or vegetable stock; Chopped cilantro, for topping

Description

West African Peanut Stew (Maafe) is a comforting and hearty dish featuring a rich, aromatic base of toasted peanuts, ginger, and spices simmered with chicken or a vegetarian option. This flavorful stew is packed with sweet potatoes, kale, chickpeas, and a creamy peanut butter sauce, making it a wholesome, satisfying meal perfect for any occasion.

Ingredients

Protein

5 or 6 boneless, skinless chicken thighs OR 6 to 8 pieces bone-in, skin-on chicken
Salt and pepper, as needed

Vegetables & Aromatics

1 tablespoon olive (or preferred cooking) oil
1 yellow onion, diced
1 sweet potato, cut into 1/2-inch cubes
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 (or substitute cabbage)

Spices & Nuts

2 teaspoons cumin
2/3 cups roasted peanuts, roughly chopped, plus extra for topping
1/2 cup creamy, natural peanut butter

Liquids & Others

28-ounce can crushed tomatoes
14.5-ounce can chickpeas, rinsed and drained (optional)
2 to 3 cups chicken or vegetable stock
Chopped cilantro, for topping

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Instructions

Brown the chicken: Heat the oil in a large pot over medium-high heat. Season the chicken pieces generously with salt and pepper. Brown the chicken for about 3 to 4 minutes per side until golden but not fully cooked. Remove from the pot and set aside.
Sauté vegetables: Lower heat to medium. Add the diced onion and sweet potato to the pot, adding extra oil if needed. Season lightly with salt and pepper and cook, stirring occasionally, for 6 to 8 minutes until the potatoes soften and start to brown.
Add spices and peanuts: Stir in cumin, minced ginger, garlic, chili pepper, chopped roasted peanuts, peanut butter, and kale (or cabbage) into the pot. Cook while stirring for about 1 minute to release the flavors. Taste and adjust seasoning.
Add liquids and simmer: Pour in the crushed tomatoes, chickpeas (if using), and chicken or vegetable stock. Return the browned chicken pieces and any juices to the pot. Bring to a simmer uncovered.
Cook stew until tender: Simmer gently for about 25 minutes until the chicken is fully cooked and sweet potatoes are tender. If using boneless, skinless thighs, remove them, shred or chop, then return the meat to the pot and mix well.
Serve: Ladle the stew into bowls and top with extra chopped peanuts and cilantro. Serve with warm flatbread, couscous, or cooked rice.

Notes

Use either boneless skinless chicken thighs or bone-in skin-on pieces depending on preference; cooking times may vary slightly.
This recipe can easily be made vegetarian or vegan by omitting the chicken and using vegetable stock.
Adjust the amount of stock depending on desired stew thickness — add less for a thicker stew.
Removing the ribs and seeds from the chili pepper reduces heat; leave them in for more spice.
Serving with flatbread, rice, or couscous helps balance the rich flavors and make it a full meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Stew
Method: Stovetop
Cuisine: West African