Maafe — Groundnut Stew

Shopping list

• 800 g chicken thighs — bone-in, skin-on, cut into pieces

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• 3 tbsp groundnut oil

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 20 g fresh ginger — peeled and grated

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• 3 tbsp tomato purée

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• 150 g smooth peanut butter — unsweetened

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• 600 ml chicken stock

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• 400 g sweet potato — peeled and cut into 3cm chunks

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• 200 g tinned chopped tomatoes

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• 0.5 tsp cayenne pepper

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• 1 tsp ground coriander

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• 1 tsp sea salt

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• 1 bunch fresh coriander — roughly chopped, for garnish

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Step by step

1. 1

   Heat the groundnut oil in a large heavy pot over medium-high heat. Season the chicken pieces with salt and brown them on all sides, about 8 minutes. Remove and set aside.

2. 2

   Reduce heat to medium and add the chopped onion to the pot. Cook for 5 minutes until softened and translucent.

3. 3

   Add the garlic and ginger, stirring constantly for 1 minute until aromatic.

4. 4

   Stir in the tomato purée, cayenne pepper, and ground coriander. Cook for 2 minutes, stirring frequently.

5. 5

   In a bowl, whisk together the peanut butter and chicken stock until smooth and no lumps remain.

6. 6

   Pour the peanut butter mixture into the pot along with the tinned tomatoes. Stir well to combine.

7. 7

   Return the chicken pieces to the pot, ensuring they're mostly submerged. Bring to a gentle simmer.

8. 8

   Add the sweet potato chunks, cover with a lid, and simmer gently for 35– 40 minutes, stirring occasionally, until the chicken is cooked through and the sweet potato is tender.

9. 9

   Check seasoning and adjust salt to taste. The sauce should be thick and coat the back of a spoon.

10. 10

    Serve hot, garnished with fresh coriander, alongside rice or fufu.