A soulful West African Peanut Stew, also known as Maafe, is a rich and creamy dish hailing from various West African countries. This version combines tender chicken with a vibrant tomato-peanut butter base, seasoned with aromatic spices and the unique, golden dende oil. It’s a deeply comforting and flavorful meal perfect for any occasion.
Savory West African Peanut Stew
A soulful West African Peanut Stew, also known as Maafe, is a rich and creamy dish hailing from various West African countries. This version combines tender chicken with a vibrant tomato-peanut butter base, seasoned with aromatic spices and the unique, golden dende oil. It's a deeply comforting and flavorful meal perfect for any occasion.
Ingredients
- 2 tbsp dende oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 1.5 lbs boneless skinless chicken thighs
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp cumin
- 1 28-oz can crushed tomatoes
- 0.75 cup creamy peanut butter
- 4 cups chicken or vegetable broth
- 5 oz fresh spinach roughly chopped
Instructions
- Heat the dende oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the red and green bell peppers, cooking for 5 minutes until slightly tender.
- Add the chicken cubes to the pot and cook until lightly browned on all sides, about 5-7 minutes.
- Stir in the smoked paprika, chili powder, and cumin. Cook for 1 minute, allowing the spices to become fragrant.
- Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
- Whisk in the peanut butter until fully dissolved and the stew is creamy.
- Reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and black pepper to taste. Let the stew rest for a few minutes before serving.
Notes
For a vegetarian version, substitute chicken with 2 large sweet potatoes, peeled and cubed, or 2 cans of drained chickpeas. Adjust chili powder or red pepper flakes to your spice preference. Serve this stew with fluffy rice, couscous, or traditional fufu. Garnish with fresh cilantro or chopped peanuts for added texture and flavor.
