Today we will explore the flavors of West African Cuisine. West African Peanut Stew is also known as Groundnut Stew (Maafe). A peanut is a type of groundnut which is said to have originated in West Africa. Peanuts are widely used in West African cuisine along with peanut butter which is an essential ingredient in this dish. Not only does this include peanuts but several different spices. Historically, Africa has been involved in the spice trade for centuries so there are many spices incorporated in here such as cinnamon, ground coriander, cumin, fenugreek powder, turmeric, cayenne pepper, black pepper and cloves.
Groundnut Stew can be made with chicken, beef, lamb or without meat totally. In addition to the peanuts, peanut butter, tomatoes, tomato paste and ginger, I also added some sweet potatoes which are quite popular in West African cuisine especially found in The Ivory Coast, Senegal and Gambia. The culinary flavors in the stew are amazing and if you are into trying all sorts of ethnic cuisines, I think you will like my West African Peanut Stew!
West African Peanut Stew
| West African Peanut Stew | |
- 2 tbsp. vegetable oil
- 2 lbs. skinless boneless chicken thighs
- 2 inch piece of fresh ginger, peeled and chopped
- 1 large onion, chopped
- 3 medium sweet potatoes, peeled and chopped into small chunks
- 6-8 garlic cloves, chopped
- ½ tsp. cayenne pepper (more or less, depending upon if you like it spicy or not)
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 2-3 whole cloves
- 1 tsp. ground coriander
- ½ tsp. black pepper
- ½ tsp. ground cinnamon
- ¼ tsp. fenugreek powder
- ¼ cup fresh cilantro, chopped
- 1 qt. chicken stock
- 1 (15 oz) can diced or crushed tomatoes
- ¼ cup tomato paste
- 1 cup peanut butter
- 1 cup roasted peanuts, half will be used for garnish
- Salt, to taste
- Season chicken with salt. In a large nonstick Dutch oven over medium heat add the oil to the pot. When hot, add the chicken and cook for about 5-7 minutes per side. You don’t want to crowd the pot so you will have to do this in batches. The chicken will not be done at this point but you want to remove it from the pot and set it aside.
- Add the onions and sauté the for about 5 minutes, stirring occasionally and scraping the brown bits from the bottom of the pot. Add the ginger and the garlic, all of the seasonings and sauté for another 2 minutes or so. Add in the sweet potatoes and mix well.
- Add the chicken back into the pot along with the chicken stock, tomatoes, tomato paste peanut butter, half of the peanuts and mix well to combine. Bring to a low boil and then reduce heat to a simmer and cover the pot partially. Simmer for about an hour and 15 minutes, stirring occasionally.
- When done, remove the chicken pieces from the pot and let cool. Once cooled, shred the chicken and put it back into the pot. Heat for about 5 minutes. Transfer portions to a serving plate and garnish with the cilantro and the rest of the peanuts. Enjoy!
Another recipe that you will want to check out is African Red Curry Peanut SoupAfrican Red Curry Peanut Soup
Angela says
August 29, 2014 at 9:05 amSandi, I’ve never had a dish like this but the flavors sound incredible!! Looks like a wonderful bowl of comfort!! Thanks so much for sharing the recipe!!!
Angela recently posted…Classic Poutine {Fries, Gravy & Cheese Curds}
Sandi says
September 1, 2014 at 11:48 amThanks very much Angela! It was really delicious and if you love peanut butter, you certainly will love that dish! Thanks and have a great day! 🙂
hadia says
August 29, 2014 at 9:22 amSandi, I am a big fan of West African Cuisine, and your Peanut Stew sounds so good.
Sandi says
September 1, 2014 at 11:49 amthank you very much Hadia…it was quite good. I hope you have a great day! 🙂
Velva says
August 31, 2014 at 5:10 pmLove, love a hearty comforting stew. It has been awhile but, I really enjoyed a very similar stew and it was memorable.
Velva recently posted…Sunday Supper: Adoración’s Spanish Paella
Sandi says
September 1, 2014 at 11:52 amHi Velva!! It was really delicious. The flavors were amazing. I hope you and your family are having a great weekend! 🙂
Madonna says
September 17, 2014 at 9:42 pmI have made this stew with chickpeas instead of chicken. When I first heard this I thought tomatoes and peanut butter – no way. Then everyone was making mmmm…. noises. I had to give it a try. This is such a delicious stew. I am going to try your version with chicken.
Madonna
MakeMineLemon
Madonna recently posted…Chicken Soup
Sandi says
September 20, 2014 at 3:48 pmHi Madonna….thanks for stopping by. It was really good with the chicken and it can be made with beef or lamb too. Have a great weekend! 🙂
Marla says
September 19, 2014 at 9:32 amHi Sandi,
What a unique recipe with so many healthy ingredients and herbs. Thanks for sharing on Real Food Fridays. Have pinned & twitter.
Marla recently posted…Real Food Friday #56 – Simple and Pure
Sandi says
September 20, 2014 at 4:32 pmHi Marla…thanks so much. It was delicious and can’t wait to make it again! Have a great weekend! 🙂
Miz Helen says
September 19, 2014 at 11:55 amHi Sandi,
I love the combination of flavor that went into your West African Peanut Stew, it looks delicious! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted…Full Plate Thursday 9-18-14
Sandi says
September 22, 2014 at 2:06 pmHi Miz Helen…Thanks so much, it was really delicious and perfect for the Fall season! See you again this week!
Diane Balch says
September 24, 2014 at 4:52 pmSo funny that we both made West African dishes in the same week…. something in the New York air. I love your peanut stew. Pinned. Thanks for bringing it by Weekend Bites.
Diane Balch recently posted…Vanilla Vegetable Salad #French Fridays with Dorie
Sandi says
September 26, 2014 at 7:50 amThank you very much Diane and have a great weekend! 🙂