Maafe

This West African Peanut Stew (Maafe) is one of the most incredible one-pot meals You could possibly imagine making – with toasty peanuts, greens, beans, sweet potatoes, and flavorful aromatics, this iconic Senegalese-style stew is beloved worldwide for very good reason. Apart from this, chefs also use vegetables like tomatoes, onions, cabbage, garlic, etc. If you are in Mauritania, you must try this delicious Mahfe dish.

Ingredients

• 5 or 6 boneless, skinless chicken thighs, Salt and pepper, as needed, 1 TBSP olive (or preferred cooking) oil, 1 yellow onion, diced, 1 sweet potato, cut into ½-inch cubes (just grab a large one, exact amount doesn’t matter so much),2 tsp cumin, ¼ cup fresh minced ginger, 4 large garlic cloves, minced, 1 scotch bonnet pepper, ribs and seeds removed (optional; can sub a jalapeno), 4 cups kale, chopped (you can sub the more traditional cabbage), ⅔ cup roasted peanuts, roughly chopped, plus extra for topping, ½ cup creamy, natural peanut butter, 28-oz can crushed tomatoes, 14.5-ounce can chickpeas, rinsed and drained (optional), 3 cups chicken stock, Chopped cilantro, for topping

Instructions

• Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.
• Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Season, as needed.
• Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you).
• Slide the chicken thighs, along with their juices, into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. Remove the chicken to a cutting board and chop/shred it.
• Add back into the pot.
• Serve the stew in bowls topped with extra peanuts and cilantro, with a side of flatbread, OR on top of fluffy cooked rice or cous cous.