Mafe Chicken Recipe: West African Peanut Stew with Bold Flavors

This West African peanut stew brings rich, complex flavors to your table with a perfect balance of savory and slightly sweet notes. The dish combines tender chicken with a velvety peanut sauce that’s both hearty and deeply satisfying.

Traditional ingredients like tomato paste, onions, and peanuts create the signature depth of this mafe. Slow simmering allows the flavors to meld, resulting in a stew that’s aromatic and restaurant-quality without the fuss.

Each bite delivers tender chicken, creamy peanut sauce, and a hint of warmth from spices. The stew thickens naturally as it cooks, coating every piece of chicken in its bold, nutty goodness.

Serve this over steamed rice or with crusty bread to soak up every drop. Here’s how to make it at home.

Ingredients for Mafe Chicken

Rich peanut sauce, tender chicken, and warm spices create this hearty West African stew.

The peanut butter is non-negotiable here. Natural, unsweetened creamy is ideal—skip the processed stuff with added sugar. I grab mine from Whole Foods or Trader Joe’s for the best texture. Chicken thighs stay juicier than breasts during the long simmer (trust me, boneless, skinless is worth the extra minute to prep). Look for tomato paste in tubes at Whole Foods—no waste, keeps for months.

No peanut butter? Peanut powder plus a splash of oil works in a pinch. Short on time? Pre-cubed sweet potatoes save a few minutes. The chicken broth can be swapped for vegetable broth without much difference. Want more heat? Double the cayenne (or add a pinch of red pepper flakes). Fresh ginger is best, but ground ginger at half the amount gets you close.

This stew tastes even better the next day once everything melds. Keeps 4-5 days in the fridge, freezes for 3 months. Store peanuts in the freezer to keep them fresh longer (worth the extra minute).

Step-by-Step Instructions for Mafe Chicken

This method ensures rich, complex flavors develop beautifully in every bite of your stew.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp vegetable oil in a large Dutch oven over medium heat. Add the finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until soft and translucent. This builds the sweet foundation for your stew.

Stir in the minced garlic cloves and grated fresh ginger, cooking for 1-2 minutes until fragrant. Be careful not to let the garlic brown—it should just release its aroma. Add the 3 tbsp tomato paste and cook for another 2 minutes, stirring constantly, until it deepens in color.

Step 2: Brown the Chicken and Build Flavor

Add the chunked chicken thighs to the pot, seasoning with the 1 tsp salt, 1 tsp ground cumin, 1 tsp paprika, and 0.25 tsp cayenne pepper. Cook for 5-7 minutes, browning the chicken on all sides while coating it in the spiced onion mixture.

The chicken should develop a light golden crust, but it doesn’t need to cook through at this stage. This browning step creates the fond that will deepen the stew’s flavor as it simmers. The spices will bloom in the oil, filling your kitchen with an intoxicating aroma.

Step 3: Simmer with Vegetables and Liquid

Stir in the cubed sweet potatoes, 1 can diced tomatoes (with juices), and 2 cups chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, allowing the sweet potatoes to soften slightly.

The liquid should be gently bubbling, not rolling. This slow simmer ensures the sweet potatoes cook evenly without turning mushy. You’ll notice the stew beginning to thicken as the chicken releases its juices.

Step 4: Incorporate the Peanut Butter and Finish

Reduce the heat to low and stir in the 0.75 cup peanut butter until fully melted and smooth. This step transforms the stew, giving it its signature creamy, nutty richness. Let it simmer uncovered for another 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender.

The stew should thicken slightly, coating the back of a spoon. Taste and adjust seasoning if needed—the peanut butter will mellow the spices, so you may want a pinch more salt or a dash of cayenne for heat.

Step 5: Garnish and Serve

Remove the pot from heat and let the stew sit for 5 minutes to allow the flavors to meld. Ladle into bowls and garnish with the 0.5 cup peanuts for a satisfying crunch. The peanuts add texture and a fresh nutty flavor that complements the creamy stew.

Serve hot with crusty bread or over steamed rice. The stew’s rich, velvety texture and layers of spice and sweetness make it a comforting, hearty meal that’s even better the next day.

Make-Ahead Tips for Leftovers

Prep Ahead Tips

Chop all your onions, garlic, and ginger the night before and store in airtight containers in the fridge. This saves 10-15 minutes of prep time on cooking day. I often do this while dinner cooks the evening before. 💡

Marinate Chicken

Combine the chicken thighs with 1 tsp salt, 1 tsp cumin, and 1 tsp paprika in a bowl, cover, and refrigerate overnight. This boosts flavor penetration and tenderness, and cuts active prep time the next day.

Peanut Butter Prep

Measure out your 0.75 cup peanut butter and let it sit at room temperature if stored in the fridge. Cold peanut butter is harder to incorporate smoothly into the stew. Stir it well before adding to avoid oil separation.

Sweet Potato Shortcut

Peel and cube the sweet potatoes up to 24 hours ahead. Store submerged in cold water in the fridge to prevent browning. Drain and pat dry before adding to the pot. This eliminates a messy prep step during cooking.

Broth and Tomatoes

Open your 1 can diced tomatoes and measure the 2 cups chicken broth the night before. Store the tomatoes in a sealed container and the broth in a measuring cup covered with plastic wrap in the fridge.

Day-of Assembly

With all ingredients prepped, you can have this stew simmering in under 20 minutes. The hands-off cooking time remains the same, but the active work is minimal. I often start this before work and finish when I get home.

Frequently Asked Questions