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Hearty West African Peanut Stew (Maafe)
Prep: 20 minutes
Cook: 45 minutes
Servings: 6
A Journey in a Bowl
Discover the incredible depth and flavor of Maafe, a beloved stew from West Africa. Peanut butter is the star, creating a luxuriously thick and savory broth that perfectly complements tender chicken and hearty vegetables like sweet potatoes and carrots. It's a soul-warming dish that tells a story with every spoonful.
Materials
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 red bell pepper, chopped
- 1 large sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 3/4 cup natural creamy peanut butter
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (or to taste)
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- For serving: cooked rice or couscous, chopped peanuts, fresh cilantro
Preparation
- Season the chicken chunks with salt and pepper.
- In a small bowl, whisk the peanut butter with 1 cup of the warm chicken broth until smooth. This prevents clumping when adding it to the stew.
Cooking
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and brown on all sides. Remove the chicken and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the bell pepper, sweet potato, and carrots. Cook for 5 minutes, stirring occasionally.
- Add the crushed tomatoes, the remaining 3 cups of chicken broth, smoked paprika, and cayenne pepper. Bring to a simmer.
- Stir in the smooth peanut butter mixture. Return the browned chicken to the pot.
- Reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir occasionally to prevent the bottom from sticking.
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