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African Peanut Stew (Maafe) Recipe

West African · Main course · 60 min total

A hearty, savory-sweet West African stew made with chicken, vegetables, and a rich peanut butter sauce, perfect for a comforting meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 4 cups chicken broth
• 1 large sweet potato, peeled and cubed
• 1 cup chopped carrots
• 1/2 cup natural peanut butter (no sugar added)
• Salt and black pepper to taste
• Chopped fresh cilantro and roasted peanuts for garnish

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
3. Add chicken pieces and cook until browned on all sides, about 5 minutes.
4. Stir in diced tomatoes, tomato sauce, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add sweet potato and carrots. Continue simmering until vegetables are tender, about 15-20 minutes.
6. Stir in peanut butter until fully incorporated. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to meld flavors. Serve hot, garnished with cilantro and peanuts.

Tips

• For a vegetarian version, omit chicken and use vegetable broth; add chickpeas or extra vegetables.
• Store leftovers in the refrigerator for up to 4 days; the stew thickens upon standing, so add a little broth when reheating.
• Can be served over rice or with crusty bread.

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