Recipe: Chef Kevin Belton's West African Peanut Stew (Maafe)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with herbs

Homemade stock is lower in sodium and more flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are economical and nutritious.

Start by browning chicken thighs in batches, seasoned with creole seasoning.

Turn the fire to medium-low after browning the chicken.

Saute carrots and onions on medium-low heat until tender.

Cut up the browned chicken while the carrots and onions are cooking.

Add ground ginger, cumin, salt, white pepper, and more creole seasoning to the sautéed vegetables.

Add diced jalapeno, minced garlic, chopped peanuts, and creamy peanut butter to the pot and stir well.

Add about four cups of kale to the mixture, or substitute with shredded cabbage if desired.

Add drained canned chickpeas and canned crushed tomatoes to the pot.

Pour in two to three cups of chicken stock, using the tomato can to rinse it out for extra flavor.

Once the mixture heats up, return the sliced chicken to the pot and let it simmer on low until the chicken is fully cooked.

Garnish with cilantro and fresh peanuts before serving.

Serve the stew over rice, flatbread, or couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens