West African Chicken, Sweet Potato & Peanut Stew


Popular throughout West Africa, maafe, or peanut stew, is a perfect cool-weather meal. Our version contains chicken, sweet potato, peanuts, and greens, a perfect combination, especially when stewed in a warm, comforting broth with a hint of ginger and jalapeño. We put this recipe into our “Weekend Wow” category because you will be “wowed” by the taste, and it is an ideal weekend meal for sharing with family or friends.   

3 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 large organic onion
4 organic garlic cloves
1 3 inch knob organic ginger, peeled and minced (about 2 tablespoons)
1 organic jalapeno pepper, cored and seeded and finely chopped (for more heat leave the seeds)
1 pound Mary’s Free Range boneless-skinless chicken, breast or thigh, cut into 1-inch chunks
6 ounces can Natural Grocers Brand Organic Tomato Paste
4 cups organic chicken broth
1 cup water
1 large organic sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
1 cup unsweetened creamy organic peanut butter
1 bunch of hearty organic greens - kale, chard, collards, or a mix of your favorites, stems removed and leaves chopped into bite-size pieces 1 organic lime, quartered
Natural Grocers Brand Bulk seasonings
1 1⁄2 tablespoons Natural Grocers® Brand Bulk Real Salt, divided
1 teaspoon Natural Grocers Brand Bulk Ground Organic Black Pepper, divided
1 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes
  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Once hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic, ginger, and jalapeño and sauté until fragrant, about 3 minutes. Transfer the mixture to a small bowl, using a spatula to scrape out the pot. Set aside.  
  2. In the same pot, over medium-high heat, add the remaining tablespoon of olive oil, swirl to coat, and add the chicken. Cook for 7-8 minutes, stirring every 2-3 minutes, until the pieces are lightly browned on all sides. Season with ½ teaspoon salt, ½ teaspoon black pepper, and the chili flakes.  
  3. Add the onion mixture back to the pot with the chicken, stir to combine, and let cook for 1-2 minutes. Add the tomato paste, stir to combine and coat the chicken, and continue cooking for approximately 2 minutes. Add the chicken broth, water, sweet potato, the remaining salt and pepper, and bring to a boil. Reduce heat to low, cover the pot partially, and cook at a simmer for 20 minutes. 
  4. Stir the peanut butter and collard greens into the soup. Partially cover the pot again and continue cooking for another 10 minutes, stirring occasionally. 
  5. Distribute the stew evenly among four bowls and squeeze a lime quarter into each bowl. Add optional toppings and serve immediately.


Serving options: chopped organic cilantro, roughly chopped Natural Grocers Brand Bulk Roasted Salted Virginia Peanuts, and/or hot sauce


Beer Pairing

Recommended Beer Style: Lager

  • Samuel Smith Organic Lager