This West African-inspired chicken peanut stew combines tender chicken, sweet potatoes, bell peppers, and unsweetened peanut butter for a rich, comforting dish rooted in West African flavors. Simmered gently over medium heat in a large Dutch oven or heavy pot, it delivers a cozy peanut soup-style meal that pairs perfectly with warm white rice.
Table of Contents
Jump to:
- Sweet Potatoes and Collard Greens
- Why You'll Like This Recipe
- Note From Chef Maika
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More West African Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
Sweet Potatoes and Collard Greens
Groundnut stew is a cherished dish across West African cuisine, known for its creamy peanut base and hearty combination of chicken and root vegetables.
This version stays true to those comforting flavors while adding collard greens and sweet potatoes, simmering chicken pieces with crushed fire-roasted tomatoes, chicken stock, unsweetened peanut butter, and a Scotch bonnet pepper for heat.
Rich Hearty Stew
As everything cooks together, the chicken becomes tender, the vegetables soften, and the stew develops a rich, nutty depth that feels both traditional and accessible.
Made with pantry staples and ingredients commonly found in grocery stores, it's a nourishing, globally inspired meal that reheats beautifully and stays delicious stored in an airtight container for next time.
Looking for authentic West African cuisine? Check out Yummy Medley and Yolélé.
Why You'll Like This Recipe
- Convenient: Inspired by classic groundnut stew using familiar pantry staples.
- A warm, approachable introduction to West African cuisine and peanut soup-style dishes.
- Comforting Meal: A rich blend of sweet potatoes, collard greens, bell peppers, and chicken pieces.
- Deep, complex flavor from unsweetened peanut butter and fire-roasted tomatoes.
- Naturally thick, hearty, and perfect served over white rice.
- Creates tender chicken as it gently simmers in chicken stock.
- Spicy: Scotch bonnet pepper adds authentic heat without overpowering the dish.
- Great Meal Prep: Leftovers keep well in an airtight container and taste even better the next day.
Note From Chef Maika
I've always loved exploring global dishes, especially when I discover flavors that echo parts of my own Haitian upbringing. While Haiti isn't known for peanut-based stews, we are known for manba, our spicy Haitian peanut butter, bold, fiery, and unforgettable.
That connection to peanut flavors is one reason I was immediately drawn to maafe, a dish that feels both new and familiar in its own way.
Maafe, also called groundnut stew, is believed to have originated among the Mandinka people of Mali and later spread through Senegal, Guinea, and other regions of West Africa. Traditionally made with peanuts, tomatoes, and tender meat, it's a cornerstone of West African cuisine and a beautiful example of how simple pantry ingredients can become deeply comforting meals.
Want to dive deeper into what is maafe? Check out 196flavors' Mafe, NPR's My Changing Memories of Mafe, and Heritage Radio Network's The History of Maafe.
This inspired version is my way of celebrating that heritage while adding my own touch with collard greens and sweet potatoes. It brings together flavors I love with traditions I admire, creating a warm, nourishing stew that honors West African culinary roots and still feels right at home in my kitchen.
Recommended Reads
- How to Prep Collard Greens: Complete Beginner's Guide
- Spicy Peanut Chicken Wings with Mushroom Jollof Fonio Pilaf
- How to Store Collard Greens | Fridge & Freezer Guide
- How to Clean Collard Greens | Step-by-Step
- How to Trim and Slice Collard Greens (Step-by-Step Guide)
Ingredients with Steps
To make this West African-inspired stew, start by browning the chicken thighs in olive oil until golden, then set them aside. In the same pot, sauté the onion, red bell pepper, garlic, and ginger until softened before adding the smoked paprika, cumin, and coriander to bloom their flavor.
Stir in the fire-roasted tomatoes, then pour in the chicken broth, scraping up any browned bits. Whisk in the unsweetened peanut butter until the base is smooth, and return the chicken thighs to the pot along with the sweet potato, collard greens, and whole Scotch bonnet pepper.
Let everything simmer gently until the chicken is tender, the vegetables are soft, and the stew has thickened. Finish by adjusting the salt and black pepper, then serve with cilantro and your choice of rice, couscous, or fufu.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Techniques
- Braise - A cooking method where ingredients are first browned and then gently simmered in liquid to make them tender and flavorful.
- Sear - Quickly browning the surface of meat or vegetables to deepen flavor and color before simmering. Get Cooking Tips for Searing Chicken.
- Blooming Spices - Heating spices briefly in oil or fat to release their aroma and intensify flavor.
- Simmer - Cooking food gently in hot liquid just below a boil so flavors meld without overcooking.
- Aromatics - Flavor-building vegetables such as onion, garlic, ginger, and peppers that create a fragrant base for soups and stews. Check out Batch‑Prep Aromatics & Staples on Sunday Roundup.
Ingredients
- Groundnuts - Another term for peanuts, often used in West African cuisine as the base for rich stews.
- Fire-Roasted Tomatoes - Tomatoes cooked over high heat to add smoky, slightly charred flavor to dishes.
- Unsweetened Peanut Butter - Peanut butter without added sugar or stabilizers, used to thicken and flavor savory dishes.
- Scotch Bonnet Pepper - A very spicy pepper common in Caribbean and West African cooking, known for fruity heat. Check out Meet the Scotch Bonnet Pepper: Caribbean Heat with a Fruity Twist.
- Collard Greens - A sturdy leafy green that softens and absorbs flavor when cooked for extended periods. Check out my Collard Greens Prep Ultimate Guide .
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Before you start, make sure to check out How to Prevent Cross-Contamination in Your Kitchen for food safety tips, helping with dealing with raw chicken.
Pat the chicken thighs dry, season with salt and black pepper. Get this Lodge Cast Iron Enamel Dutch Oven.
Then brown them in olive oil until golden, then set aside.
Add the onion, red bell pepper, garlic, and ginger to the pot and cook until softened.
Stir in the smoked paprika, cumin, and coriander to release their aroma.
Pour in the fire-roasted tomatoes and cook briefly to deepen the flavor.
Add the chicken broth, scraping up any browned bits to form the base. Then, whisk in the unsweetened peanut butter until the mixture becomes smooth and creamy.
Return the chicken pieces to the pot and add the sweet potato.
Then, add the collard greens and the whole poked Scotch bonnet pepper.
How to Prepare Collard Greens? Check out Collard Greens Prep Ultimate Guide .
Cover and simmer until the chicken is tender and the vegetables are soft.
Taste and adjust seasoning with additional salt or black pepper. Then, garnish with cilantro and serve with rice, couscous, or fufu.
Equipment List
Here's what you'll need to make this recipe with ease:
- Large Dutch oven - A deep soup pot works just as well for simmering the stew.
- Cutting board - Any sturdy board is fine for prepping vegetables and chicken.
- Chef's knife - Use a sharp kitchen knife you're comfortable handling.
- Mixing spoon - A silicone or wooden spoon helps stir the stew without splashing.
- Measuring cups and spoons - Substitute with a kitchen scale if preferred.
- Small bowl - Useful for whisking the peanut butter into a smooth paste before adding.
- Ladle - A large serving spoon is an easy substitute for portioning the stew.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I love using this enameled casserole for braised meat dishes and hearty meat-and-rice meals. It holds heat exceptionally well, keeping the braising liquid at a steady simmer, and just like a Dutch oven, it can go straight from stovetop to oven. The oval shape makes it especially convenient for fitting larger cuts of meat, while the dual handles give you a secure grip when transferring it.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
Review: I've had the OXO Good Grips 4-Piece Stainless Steel Measuring Cups for years, and they’ve held up beautifully with a sleek finish that still looks like new. The magnetic snaps make them easy to keep together without the hassle of a ring, and the durable, heavy-duty stainless steel feels sturdy in hand. These cups are well-made, easy to clean, and built to last. Definitely a smart, long-term addition to any kitchen.
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups; it also allows you to make batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator: Allow the stew to cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to four days, developing even deeper flavor as it rests.
- Freezer: Freeze in freezer-safe containers for up to three months. For the best texture, remove the Scotch bonnet pepper before freezing to prevent the heat from intensifying over time.
- Reheating: Warm the stew on the stovetop over gentle heat, adding a splash of water or broth if it has thickened. Stir occasionally to prevent sticking and heat until the chicken is fully warmed through. For microwave reheating, cover loosely and heat in short intervals, stirring between each one.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Chicken Pieces: Swap the chicken thighs with chickpeas, cubed tofu, or hearty mushrooms such as portobello or cremini.
- For extra richness, pan-sear the tofu or mushrooms before adding them to the stew. Increase the collard greens, or add baby spinach, kale, zucchini, or additional sweet potatoes to boost heartiness.
- And for more substance, add lentils or white beans, which pair well with the peanut-based broth.
- Low-Sodium Chicken Broth: Replace the chicken stock with vegetable broth to keep the stew fully vegetarian. Also, adding a spoonful of tomato paste, extra ginger, or a bit more smoked paprika can help mimic the depth that chicken naturally provides.
Convenience
- Chicken Thighs: Swap with rotisserie chicken or leftover cooked chicken, shred, and add near the end to keep it tender.
- Fire-roasted tomatoes: Regular canned diced tomatoes or tomato sauce can be used. Then add a pinch of smoked paprika to mimic smokiness.
- Unsweetened peanut butter: Use regular creamy peanut butter. Reduce added sugar elsewhere if using a sweetened version.
- Fresh ginger: Try ground ginger. Use a small pinch to maintain warm, aromatic flavor.
- Fresh garlic: Use garlic powder, then add a light sprinkle for a similar depth.
- Chicken broth: Swap it for water with a bouillon cube or a broth concentrate, and just stir well to create a flavorful base.
- Collard greens: Kale, spinach, or Swiss chard can work. These wilt easily and still add nutrients.
- Sweet potato: Substitute with regular potato or carrots since both soften nicely and offer mild sweetness.
- Olive oil: Any neutral cooking oil will do, such as vegetable, canola, or peanut oil; all work well.
- Scotch bonnet pepper: Try red pepper flakes or scotch bonnet pepper hot sauce. Add gradually to control heat levels.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Brown the chicken well for a deeper flavor: Take your time searing it until golden. The browned bits left behind enrich the entire stew.
- Sauté aromatics thoroughly: Let the onion, bell pepper, garlic, and ginger soften fully so their flavors meld into a more fragrant, cohesive base. Check out Batch‑Prep Aromatics & Staples on Sunday Roundup.
- Whisk the peanut butter into the broth gradually: This prevents clumping and creates the creamy, smooth texture that groundnut stew is known for.
- Simmer gently, not rapidly: Medium-low heat keeps the chicken tender while allowing the sweet potatoes and collard greens to soften without breaking apart.
- Adjust the heat with the Scotch bonnet wisely: leave it whole for mild heat, or pierce it once for a stronger kick. Removing it early will keep the spice level moderate. Also check out Meet the Scotch Bonnet Pepper: Caribbean Heat with a Fruity Twist.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Traditional maafe relies on groundnuts for its signature richness, but you can use almond butter or sunflower seed butter as an alternative if you have allergies or want a different flavor.
Heat levels vary across West African countries. Using a whole Scotch bonnet pepper adds heat, but you can remove it early or leave it in for a milder, fruitier spice; just don't pop it!
Sweet potatoes, carrots, bell peppers, and leafy greens like collard greens or spinach are popular choices because they hold up well during simmering and absorb the stew's flavor.
Yes, boneless chicken works, but bone-in chicken adds deeper flavor and stays juicier during long simmering. If using boneless, reduce the cooking time slightly to prevent drying out.
White rice is the most traditional pairing, but couscous, fufu, quinoa, or crusty bread also work well to soak up the rich peanut stew.
More West African Recipes
Looking for other West African-inspired recipes like this? Try these:
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- Best Peach Piri Piri Chicken with Fonio Kale Salad
- Spicy Shrimp Farro Risotto with Mushrooms and Peas
- Spicy Peanut Chicken Wings with Mushroom Jollof Fonio Pilaf
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
📖 Recipe
West African Peanut Stew with Chicken and Collard Greens
Ingredients
For the Chicken
- 2 pound bone-in chicken pieces optional, skin removed for less grease
- Kosher salt and ground black pepper
- 2 tablesspoons olive oil
For the Base
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 14 ounce canned fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- ½ cup creamy natural peanut butter
For the Rest
- 1 medium sweet potato peeled and cubed
- 3 cups collard greens chopped, thick stems removed
- 1 Scotch bonnet poked, optional, adjust for heat
- Kosher salt and ground black pepper
- Fresh cilantro for garnish
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Brown Chicken: Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear until golden brown on both sides. If the bottom of the pot is getting too dark, lower the heat. Then, remove when done and set aside.
- Build the Base: In the same pot, sauté onion, bell pepper, garlic, and ginger until softened, 3-4 minutes. Stir in smoked paprika, cumin, and coriander; cook 1 minute.
- Deglaze & Combine: Add fire-roasted tomatoes and cook for 2 minutes. Then, add chicken broth, scraping up browned bits. Whisk in peanut butter until smooth.
- Braise: Return chicken to the pot. Add sweet potato and collard greens. Lastly, add the scotch bonnet pepper. Bring to a simmer, cover, and cook on medium-low until chicken is tender and greens are soft, 40-45 minutes.
- Finish & Serve: Adjust seasoning with salt and pepper. Garnish with cilantro. Serve with steamed rice, couscous, or fufu.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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