Groundnut stew — called maafe in Senegal, nkatenkwan in Ghana, tiga dégué in Mali — is one of the great comfort dishes of West Africa. Chicken or lamb simmers in a rich, earthy sauce built on peanut butter, tomato, and the complex heat of a whole scotch bonnet. The fat is traditionally red palm oil, which gives the dish its characteristic deep orange colour and nutty flavour.
Red palm oil is the ancestral fat of West African cooking and is completely seed oil free. If unavailable, refined coconut oil produces a cleaner-flavoured version without the palm oil depth. For the peanut butter, use single-ingredient peanut butter — most commercial brands contain soybean or canola oil.
West African Groundnut Stew Recipe
Ingredients
- 1 whole chicken (or 1.2kg bone-in thighs), cut into pieces
- 3 tbsp red palm oil (or refined coconut oil)
- 1 large onion, diced
- 4 garlic cloves, minced
- 400g (14oz) crushed tomatoes
- 250g (1 cup) smooth peanut butter — single ingredient (peanuts only)
- 500ml (2 cups) chicken stock
- 1 whole scotch bonnet pepper (do not pierce for mild heat)
- Sea salt to taste
- Steamed white rice to serve
Method
- Heat the palm oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken pieces in batches for 3-4 minutes per side. Remove and set aside.
- In the same pot, cook the onion over medium heat for 8 minutes until golden. Add the garlic and cook for 2 minutes.
- Add the crushed tomatoes. Cook for 5 minutes, stirring, until slightly reduced.
- In a bowl, whisk the peanut butter into the chicken stock until smooth. This takes some vigorous whisking — heat the stock slightly if the peanut butter is stiff.
- Pour the peanut stock into the pot. Stir to combine with the tomato base.
- Return the chicken to the pot. Add the whole scotch bonnet. Bring to a gentle simmer.
- Cover and cook for 35 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened into a rich, deep stew.
- Remove the scotch bonnet. Season generously with salt. Serve over steamed rice.
Is groundnut stew seed oil free?
Yes, using red palm oil or coconut oil and single-ingredient peanut butter. Most commercial peanut butters contain soybean or canola oil — check the label and buy the kind with only peanuts listed.
What is red palm oil?
Red palm oil is extracted from the fruit of the oil palm tree — not to be confused with palm kernel oil (which is extracted from the seed). It has a distinctive orange-red colour and nutty flavour. It is available at African grocery stores and online.
Can I make this vegetarian?
Yes. Replace the chicken with cubed sweet potato and firm tofu. Reduce cooking time to 20 minutes.
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