Recipes from Around the World: West African Peanut Stew

Welcome to Part 2 of my culinary journey for 2016: exploring ethnic flavors and recipes that represent the unique qualities of cultures around the world.  Last month I brought you Thai Green Chicken Curry, and now we move onto West Africa and this delicious, bright, and flavorful stew.  

There are many varieties of West African Peanut Stew (also called Maafe) depending on whether you're in Mali, Senegal, or Gambia, 
and it can be made with various types of meat.  Sweet potatoes are a very common ingredient, and there is usually some degree of spice.  It's very easy to make this a vegetarian dish as well, and you can add beans for extra protein.  Regardless of the specific recipe, this dish is sure to please.

Cooking the stew


West African Peanut Stew
Modified from


2 tablespoons peanut oil
1 red onion, chopped
2-3 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken breast, cut into chunks
1/2 tablespoon crushed red pepper
Salt and pepper to taste
5 cups chicken stock
3 small (or 2 large) sweet potatoes, cut into chunks
1 (16 ounce) can diced tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter


1.  Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes.

2.  Add the chicken; cook and stir until completed browned.  Season with the crushed red pepper, salt and black pepper.

3.  Pour the chicken stock over the mixture.  Stir the sweet potatoes until the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.

4.  Stir the tomatoes, collard greens, and peanut butter into the soup.  Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

5.  Serve with rice or quinoa.  Enjoy!


Popular posts from this blog

Santa Fe Thunder Half Marathon 2017

December Musings

February Fascinations