There are some dishes that just feel like a hug in a bowl. This African Chicken Peanut Stew is exactly that. It’s a recipe that completely changed my perspective on what a stew could be.
I first had a version of this, often called Maafe or Groundnut Stew, at a small, family-run restaurant years ago. The rich, savory, and slightly sweet combination of flavors was unlike anything I’d ever tasted.
It was love at first bite. I knew I had to learn how to recreate that magic in my own kitchen. After many attempts, I’ve perfected a version that is both deeply flavorful and surprisingly simple to make.
This isn’t just a recipe; it’s a journey into a world of incredible West African flavors. It’s hearty, comforting, and guaranteed to become a new favorite in your home.
What You’ll Need
- 2 tbsp vegetable oil (or coconut oil)
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large yellow onion, finely chopped
- 3-4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup creamy, natural peanut butter (unsweetened is key)
- 2 medium sweet potatoes, peeled and cubed
- 1/2 tsp cayenne pepper (or more, to taste)
- 1 tsp smoked paprika
- 4 cups chopped kale or spinach
- Salt and black pepper, to taste
- For Garnish: Chopped cilantro, roasted peanuts, lime wedges
Tools Required
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Pro Tips
Over the years, I’ve picked up a few tricks that take this stew from good to great. Don’t skip these!
1. Brown the Chicken Properly: Don’t overcrowd the pot when browning the chicken. Work in batches if you have to. Getting a nice, deep brown sear on the meat builds a massive flavor foundation for the entire stew.
2. Use Natural Peanut Butter: This is non-negotiable for the best flavor. Mainstream peanut butters often contain added sugar and oils that will make your stew taste sweet and artificial. Look for a brand where the only ingredients are peanuts and maybe salt.
3. Temper the Peanut Butter: Don’t just dump the cold peanut butter into the hot pot. Ladle about a cup of the hot broth into a separate bowl with the peanut butter. Whisk it until it’s smooth and creamy, then pour that mixture back into the pot. This prevents clumps and ensures a silky-smooth sauce.
4. Let It Simmer: The magic happens during the simmer. A low, gentle simmer for at least 30-40 minutes allows the flavors to meld together beautifully. Rushing this step will leave you with a less cohesive and flavorful dish.
Step-by-Step Instructions
Step 1: Pat the chicken pieces dry and season them generously with salt and pepper.
Step 2: Heat the oil in your Dutch oven over medium-high heat. Add the chicken in a single layer and brown on all sides. Remove the chicken with a slotted spoon and set it aside.
Step 3: Reduce the heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes, until softened and translucent. Add the garlic, ginger, and bell pepper, cooking for another 2 minutes until fragrant.
Step 4: Stir in the cayenne pepper and smoked paprika, cooking for 30 seconds to toast the spices.
Step 5: Pour in the diced tomatoes (with their juice) and use your spoon to scrape up any browned bits from the bottom of the pot. This is pure flavor!
Step 6: In a separate bowl, whisk the peanut butter with 1 cup of the chicken broth until smooth. Pour this mixture into the pot, along with the remaining 3 cups of broth. Stir until everything is well combined.
Step 7: Add the sweet potatoes and the browned chicken back into the pot. Bring the stew to a gentle simmer.
Step 8: Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
Step 9: Stir in the chopped kale or spinach and cook for another 5 minutes, until the greens have wilted into the stew.
Step 10: Taste and adjust the seasoning with more salt, pepper, or cayenne as needed. Serve hot with your favorite garnishes.
Substitutions and Variations
This recipe is very forgiving. Here are some easy swaps you can make based on what you have.
| Ingredient | Substitution/Variation |
|---|---|
| Chicken Thighs | Tofu, chickpeas, or beef stew meat |
| Sweet Potatoes | Butternut squash or regular potatoes |
| Kale/Spinach | Collard greens or chard |
| Peanut Butter | Almond butter (changes flavor) |
Nutritional Info & Diet Swaps
While this is a hearty dish, it’s packed with protein and nutrients. Here’s a rough breakdown and how to adapt it.
(Estimates per serving, may vary based on specific ingredients)
- Calories: ~550 kcal
- Protein: ~40g
- Fat: ~30g
- Carbohydrates: ~35g
For a Vegan Version: Swap the chicken for 2 cans of rinsed chickpeas (add them in the last 15 minutes) or 1 block of pressed, cubed extra-firm tofu (brown it just like the chicken). Use vegetable broth instead of chicken broth.
For a Low-Carb Version: Omit the sweet potatoes and use cauliflower florets instead. Serve over cauliflower rice. Ensure your peanut butter has no added sugar.
Meal Pairing & Time-Savers
Make this a complete, effortless meal with these ideas.
| Category | Suggestions |
|---|---|
| Serving Base | Fluffy rice, couscous, or quinoa |
| Side Dish | Fried plantains or a simple green salad |
| Time-Saver | Use a store-bought rotisserie chicken |
Make-Ahead Tips
This stew is a fantastic candidate for meal prep. The flavors actually get deeper and more delicious overnight.
You can make the entire stew up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.
Leftovers and Storage
Got leftovers? You’re in luck. They are fantastic.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Let the stew cool completely, then transfer it to freezer-safe bags or containers. It will keep for up to 3 months. Thaw it overnight in the fridge before reheating.
Frequently Asked Questions
Q1. Is this stew very spicy?
Ans: As written, it’s mild with just a gentle warmth from the cayenne and ginger. You are in complete control of the heat! Feel free to add more cayenne pepper, a pinch of red pepper flakes, or even a chopped scotch bonnet pepper for a truly fiery kick.
Q2. Can I use crunchy peanut butter?
Ans: You absolutely can. It won’t affect the overall flavor, but it will change the texture. Creamy peanut butter results in a silky-smooth sauce, while crunchy will leave you with little bits of peanuts throughout the stew, which some people enjoy.
Q3. My stew seems too thick (or too thin). How do I fix it?
Ans: This is an easy fix. If the stew is thicker than you’d like, simply stir in a splash of chicken broth or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for an extra 10-15 minutes to allow some of the liquid to evaporate and thicken the sauce.
Q4. The peanut flavor seems too strong. What can I do?
Ans: If the peanut taste is overwhelming, a squeeze of fresh lime juice at the end can work wonders. The acidity cuts through the richness and brightens up all the flavors, balancing everything out perfectly.
Wrapping Up
This African Chicken Peanut Stew is more than just food; it’s an experience. It’s the kind of meal that gathers people around the table and leaves them feeling warm, satisfied, and happy.
The layers of flavor are complex, yet the process is straightforward. It’s a perfect example of how simple ingredients can come together to create something truly spectacular.
I really hope you give this recipe a try. When you do, please come back and leave a comment below. I’d love to hear how it turned out for you and any creative twists you added!
