West African Peanut Stew with Chicken and Sweet Potato
This authentic West African peanut stew features bone-in chicken and sweet potatoes simmered in a rich, spicy peanut and tomato sauce. Hearty, silky, and easy to make.
This West African peanut stew is a masterclass in balancing rich, fatty nut butter with the sharp heat of scotch bonnet peppers and the acidity of tomatoes. Known as maafe in Senegal and Gambia, or simply groundnut soup in other regions, this dish is a staple for a reason: it’s deeply comforting and surprisingly simple to pull together in a single heavy pot.
The secret to a truly great african groundnut stew lies in the quality of the peanut butter and the patience of the simmer. We use bone-in chicken thighs to ensure the meat stays succulent while the marrow adds body to the sauce. By the time the sweet potatoes are fork-tender, the sauce should be thick enough to coat a spoon and glossy with flavorful oils.
This maafe recipe is traditionally served over plain white rice or smoky jollof rice to soak up every drop of that velvety sauce. Whether you call it a stew or a soup, it’s a vibrant, soul-warming meal that tastes even better the next day.
Ingredients
The Proteins and Aromatics
- 2 lbs (900g) bone-in, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 large red onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 to 2 scotch bonnet peppers, pierced (keep whole for less heat)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
The Stew Base
- 3 tablespoons tomato paste
- 1 cup (250g) natural creamy peanut butter (unsweetened, no palm oil)
- 4 cups (1L) low-sodium chicken stock
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (14.5 oz) crushed tomatoes
- 4 cups packed chopped collard greens or kale
- 1/2 cup roasted peanuts, crushed (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- 1
Season the chicken thighs generously with salt and pepper on all sides.
- 2
Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the chicken until golden brown, about 5 minutes per side. Remove chicken and set aside.
- 3
Reduce heat to medium. Add the onion to the same pot and sauté for 5-6 minutes until softened and starting to brown.
- 4
Stir in the garlic, ginger, and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a deep brick red.
- 5
Whisk the peanut butter with 1 cup of the chicken stock until smooth, then pour it into the pot along with the remaining stock and crushed tomatoes.
- 6
Return the chicken and any accumulated juices to the pot. Add the sweet potatoes and the whole scotch bonnet pepper.
- 7
Bring the liquid to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes.
- 8
Add the chopped collard greens and continue to simmer for another 10-15 minutes until the chicken is tender and the sweet potatoes are soft.
- 9
Remove the scotch bonnet pepper before serving. Taste and adjust salt if needed.
- 10
Garnish with crushed peanuts and cilantro, then serve hot over rice.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 42 g
- Carbs
- 44 g
- Fat
- 41 g
- Fiber
- 9 g
- Sugar
- 12 g
- Sodium
- 740 mg
Tips
- → Use 'natural' peanut butter where the only ingredients are peanuts and salt. Processed brands with added sugar or palm oil will make the stew too sweet and prevent the sauce from emulsifying correctly.
- → Don't chop the scotch bonnet if you are sensitive to heat. Piercing it once with a knife and simmering it whole provides a floral aroma and manageable spice; just remember to fish it out before serving.
- → If the stew becomes too thick while simmering, splash in a little more chicken stock or water to reach your desired consistency.
- → For the best flavor, let the stew sit for 20 minutes after cooking. Like most braises, the flavors deepen as it rests.
FAQ
Can I make West African peanut stew vegan?
Absolutely. Replace the chicken with extra sweet potatoes, chickpeas, or cauliflower, and use vegetable stock instead of chicken stock. The peanut base is naturally hearty enough to carry a meatless version.
Why does my peanut stew look oily on top?
This is actually a good sign! Natural peanut butter contains oils that separate during the long simmering process. In many West African traditions, seeing the red oil rise to the top indicates the stew is properly cooked and the flavors are concentrated.
How do I store and reheat maafe?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce as it will thicken significantly when cold.
What can I use if I can't find scotch bonnet peppers?
Habanero peppers are the closest substitute in terms of heat and fruitiness. If you want a milder dish, use a jalapeño or a pinch of cayenne pepper.
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