West African Peanut Stew

West African peanut stew is one of the relatively small number of dishes from sub-Saharan Africa that’s become well-known in North America. Even in Taste of Home‘s own list of African recipes, most come from North Africa and the Middle East.

We’re used to thinking of peanuts as snacks, or blended into peanut butter, but using them in a stew or soup isn’t as strange as you might think. Peanuts are legumes, remember, like peas and beans. Most of us have enjoyed split pea soup or bean soup at one time or another, and peanut stew is just an interesting variation on that theme.

About West African Peanut Stew

This West African chicken peanut stew goes by a lot of names. In Mali, where it’s believed to originate, it’s known as domoda or tigadèguèna. You may know it as groundnut stew (“groundnut” is another name for peanut), or by its Senegalese name, mafé (or mafe or maafé). It’s sometimes simply known as sauce d’arachides, or “peanut sauce.”

It came to America along with enslaved West Africans, and a version survives to this day in what’s known on this side of the ocean as Virginia peanut soup.

Ingredients for West African Peanut Stew

• Chicken breasts: Versions of this stew use other protein ingredients, but chicken is readily available, inexpensive and an authentic choice.
• Onion, garlic and ginger: The onions, garlic and fresh ginger give the stew its base of aromatic and savory flavors.
• Black-eyed peas: Black-eyed peas are eaten across much of Africa. They help make the stew hearty, and they add fiber and protein.
• Crushed tomatoes: The tart acidity of the tomatoes helps cut the peanuts’ richness, and they add a welcome depth of color as well.
• Sweet potato: Sweet potato provides some starch and sweetness to the stew, rounding out its flavors and adding to its heartiness.
• Chicken broth: Traditional recipes simmer a tough old bird to provide both the meat and broth. Using prepared broth and tender chicken breasts allows for quicker preparation.
• Peanut butter: Grinding your own peanuts is a slog, so using creamy peanut butter is a sensible alternative.
• Thyme: Thyme’s distinctively aromatic and peppery flavor adds a bright highlight to the taste of the stew.
• Cayenne pepper: Regional recipes for this stew include varying degrees of chile heat. The pinch of cayenne here brings a pepper flavor but won’t make the stew noticeably spicy.
• Brown rice: The stew is typically served with some kind of belly-filling starch, and here, brown rice is the suggested option.

Directions

Step 1: Pre-cook the chicken

Season the chicken generously with salt and pepper. In a Dutch oven, cook the chicken over medium heat, in 2 teaspoons of the oil, for four to six minutes or until it’s no longer pink. Remove the chicken from the pot and set it aside.

Step 2: Saute the aromatic ingredients

In the same pan, saute the onion in the remaining teaspoon of oil until it’s tender. Add the ginger and garlic, then cook for one minute longer.

Editor’s Tip: Ginger and garlic are both prone to sticking and scorching. Stir them as they cook, and if the pan is too dry, you can add another splash of oil.

Step 3: Simmer the stew

Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons of the thyme and the cayenne pepper. Bring the mixture to a boil, then reduce the heat and simmer it for 15 to 20 minutes or until the sweet potatoes are tender. Add the chicken, and simmer until it’s heated through.

Step 4: Serve the meal

Serve the stew with or without rice, as desired. Sprinkle the remaining thyme over the individual servings as a garnish.

West African Peanut Stew Variations

• Change up the meat: Chicken may be the most common version of this stew that you’ll see, but there are plenty of other options. Beef, lamb and goat are all used in regional variations of the dish, and coastal areas may use shrimp or crab instead. Traditional recipes call for tough cuts to simmer in the broth, but you can keep the quick-cooking tradition by using a tender cut and treating it the same way as the chicken breasts. Alternatively, you can use leftover pot roast or braised meats for a more traditional texture.
• Go meatless: Many versions of the recipe call for cabbage or other greens to be added to the pot, and several do away with the meat entirely. Instead, add the greens of your choice along with eggplant and okra (they can be sauteed in the Dutch oven, as the meat would). Non-vegans might also add boiled eggs, shelled and pierced with a toothpick to let the broth flavor the yolks.
• Dial up the heat: The smidge of cayenne in this recipe gives the stew just a hint of pepper heat, but many recipes call for more. If you like chiles and your household is open to spicy food, by all means dial up the dosage with additional hot peppers. Fresh or dried work fine, so choose the ones you like (and if you’re still feeling your way where chiles are concerned, our guide to every type of pepper can help you make an appropriate choice).

How to Store West African Peanut Stew

Any leftover stew can be kept in an airtight, food-safe container in your refrigerator. If you plan to eat up the rest within a day or so, just storing it in a covered bowl is fine.

Can I make West African peanut stew ahead of time?

You can absolutely make this West African peanut stew recipe in advance. Like many other soups and stews, its flavors will only mature and improve if you make it a day or two ahead. In fact, consider it one of the recipes that are even better the next day.

Can I freeze the stew?

You sure can! This West African chicken peanut stew holds up well in freezing and thawing, and it requires no special steps to be taken. Just portion it into freezer-safe containers with tight-fitting lids, and you’re done. Once the portions are frozen, you can transfer them into heavy-duty freezer bags or vacuum-seal bags if you wish. That frees up your containers for other uses. The stew will keep well for one to three months, depending on how well it’s packaged.

West African Peanut Stew Tips

Can I use regular peanut butter, or should it be the “natural” kind?

Whatever you have in your pantry will do fine, though buying one of the best peanut butter brands never hurts. The “just peanuts” kind (or one that’s just peanuts and salt) is more authentic, if you have it. Some health-food stores grind peanut butter fresh-to-order, and that’s even better. If you don’t have that option, you can always do homemade peanut butter in a heavy-duty food processor.

What should I serve this stew with, if I don’t like brown rice?

Rice (white or brown) is just one option. If you lean to whole grains, millet is a good choice. The stew also goes well on soft polenta or grits, and while couscous is North African rather than West African, it’s also a good choice. In some regions the starch of choice is “fufu,” sturdy dumplings made of cassava or plantain.

Do I need to use boneless skinless breasts?

No, they’re just the easy option. If you prefer dark meat, you can substitute boneless, skinless thighs instead and cook them exactly the same way. If you prefer whole bone-in pieces, that’s fine too. Pre-cook them and add them as directed, at the end. Alternatively, you can add them along with the vegetables when you start to simmer the stew.