Senegalese Peanut Stew with Chicken and Sweet Potato

Senegalese peanut stew is a rich, savory stew of peanuts, tomato, vegetables, and often meat, commonly served with rice. This chicken-and-sweet-potato version draws on the family of West African stews often called mafe or mafé; recipes vary, but a gently simmered peanut sauce is the satisfying heart of the dish.

Ingredients

1½ cups (285 g) long-grain white rice, rinsed
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, about 10 oz (285 g), finely chopped
3 garlic cloves, minced
1 tbsp (15 g) peeled, finely grated fresh ginger
2 tbsp (30 g) tomato paste
1 can (14.5 oz / 411 g) crushed tomatoes
4 cups (950 ml) low-sodium chicken broth or water, plus up to ½ cup (120 ml) more if needed
½ cup (135 g) smooth, unsweetened peanut butter, stirred well
1 medium sweet potato, about 10 oz (285 g), peeled and cut into ¾-inch (2 cm) cubes
2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1 cm) rounds
1 small green cabbage wedge, about 8 oz (225 g), cut into 3 wedges
1 bay leaf
½ tsp (1 g) ground cayenne, or less to taste
1 tbsp (15 ml) fresh lime juice, plus lime wedges to serve
2 tbsp (8 g) chopped fresh cilantro or flat-leaf parsley, optional

Instructions

Prepare the ingredients. Rinse the rice under cool water until the water runs mostly clear, then drain it. Cut the chicken and vegetables, and measure the peanut butter, tomatoes, broth, and seasonings. Keeping the sweet-potato cubes similar in size helps them soften at the same rate. Season the chicken with the salt and black pepper.
Brown the chicken. Warm the oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and brown it for about 4 minutes, turning once. It does not need to cook through yet. Transfer the chicken to a plate. If the pot has very dark burnt bits, wipe those out; browned fond is welcome and will flavor the stew.
Build the tomato base. Reduce the heat to medium. Add the onion and cook for 5 minutes, stirring often, until softened and translucent at the edges. Stir in the garlic and ginger for 1 minute, then add the tomato paste and cook for another minute. Scrape the bottom of the pot as you stir so the paste does not scorch. Add the crushed tomatoes and cook for 2 minutes, stirring to combine.
Blend in the peanut butter. In a medium bowl, whisk the peanut butter with about 1 cup (240 ml) of the broth until smooth and pourable. This small step helps prevent stubborn peanut-butter lumps. Pour the mixture into the pot with the remaining broth, add the bay leaf and cayenne, and stir well. Bring the sauce just to a gentle boil, stirring frequently; avoid a hard boil, which can make the sauce splatter and stick.
Simmer the chicken and vegetables. Return the chicken and any juices on the plate to the pot. Add the sweet potato and carrots, then tuck in the cabbage wedges. Lower the heat so the stew bubbles gently, cover the pot with the lid slightly ajar, and simmer for 34 minutes. Stir carefully every 8 to 10 minutes, especially along the bottom, and turn the cabbage once so it cooks evenly. If the sauce gets thicker than you like before the vegetables are tender, add the reserved extra broth or water a few tablespoons at a time.
Cook the rice while the stew simmers. About 15 minutes before the stew is ready, bring 2¼ cups (530 ml) water to a boil in a saucepan. Add the rinsed rice and a pinch of salt, cover, reduce the heat to low, and cook according to the rice package directions, usually 15 to 18 minutes. Turn off the heat when the water is absorbed and keep the rice covered until serving. The rice cooking time overlaps with the stew simmer and does not extend the total cooking time.
Check doneness and finish. Check the largest piece of chicken with an instant-read food thermometer; it must reach 165°F (74°C), the USDA FSIS safe minimum temperature for poultry. The sweet potato should be tender when pierced with a fork, and the cabbage should be soft but still hold its shape. Remove the bay leaf, stir in the lime juice, and taste the sauce. Add salt, pepper, or a little more cayenne as needed. If it tastes too concentrated, loosen it with a splash of hot water; if it is thin, simmer uncovered for a few minutes, stirring regularly.
Serve. Spoon rice into shallow bowls, ladle the stew and vegetables over or alongside it, and finish with cilantro or parsley if using. Put lime wedges on the table so each person can add a fresh squeeze.

Tips

Choose the right peanut butter. Smooth, unsweetened peanut butter gives the sauce a balanced, savory flavor and makes it easy to whisk into broth. If using natural peanut butter, stir it thoroughly before measuring; its separated oil can otherwise make the sauce greasy. Sweetened or highly salted peanut butter can make the stew taste unexpectedly sweet or salty, so adjust seasoning carefully.
Keep the heat gentle. Peanut-based sauces can catch on the bottom of a pot, especially after they thicken. Use a heavy pot, lower the heat once the stew begins simmering, and scrape the bottom while stirring. A steady gentle bubble is better than a rolling boil and helps the chicken stay tender.
Adjust thickness at the end. The sauce thickens as it simmers and again as it cools. Add hot broth or water in small amounts if it becomes pasty; simmer uncovered briefly if it seems watery. Make the adjustment near the end so the vegetables do not overcook while you wait for the sauce to reduce.
Cut vegetables evenly and add heat gradually. Similar-sized sweet-potato pieces cook at roughly the same pace, while smaller pieces can collapse into the sauce. Cayenne varies in strength, so begin with less if serving people with different spice preferences and pass extra chili separately.

Serving Suggestions

Steamed long-grain rice is the classic, practical partner for this thick sauce: it catches the peanut-tomato gravy and makes a complete, filling bowl. Spoon the stew over the rice or serve the two side by side so everyone can choose the amount of sauce. If you prefer another starch, try millet, fonio, couscous, or boiled potatoes; the flavor will still work, though those choices give the meal a different texture and character.

A crisp, lightly dressed salad of cucumber, tomato, and onion offers a cool contrast to the warm stew. Simple sautéed greens or steamed green beans are also good alongside it, especially if you want more vegetables without adding another rich dish. Lime wedges are useful at the table because a little acidity brightens the peanut sauce. For a shared meal, serve the stew in a warm bowl with rice in a separate dish and let diners help themselves.

Variations

There are many home-style versions of Senegalese peanut stew, with different combinations of meat, vegetables, and seasonings. For a beef variation, use 1½ lb (680 g) of beef chuck cut into bite-size pieces; brown it as directed, then simmer until tender, allowing extra time as needed. Check whole cuts of beef with a thermometer and follow the USDA FSIS safe minimum of 145°F (63°C) plus a 3-minute rest; for stew-sized pieces, reaching that temperature alone does not guarantee they are tender, so continue cooking until they soften.

For a vegetarian version, omit the chicken and use vegetable broth. Add one drained 15-oz (425 g) can of chickpeas or 8 oz (225 g) of cubed firm tofu in place of the chicken; chickpeas need only to heat through, while tofu benefits from browning first. Use water or vegetable broth rather than chicken broth. If you cannot find fresh ginger, use 1 tsp (2 g) ground ginger, which gives a less bright, more earthy flavor. Kale can stand in for cabbage, but add chopped leaves during the final 10 minutes so they do not become overly soft. You can also use regular potato in place of sweet potato; the stew will be less sweet and a little more neutral.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large pot into shallow containers so it cools promptly. Store the stew and rice in separate airtight containers for up to 3 to 4 days in the refrigerator. The peanut sauce may set or look thicker when cold; this is normal. For longer storage, freeze the stew for up to 3 months in freezer-safe containers, leaving a little room at the top for expansion. Rice can also be frozen separately. Thaw frozen portions in the refrigerator overnight when possible.

Reheat stew on the stovetop over medium-low heat, stirring often and adding a splash of water or broth to restore a spoonable consistency. Heat leftovers to 165°F (74°C), the USDA FSIS recommendation, checking the center with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the sauce warms evenly; verify it reaches 165°F (74°C). Reheat rice until steaming hot throughout, and avoid repeatedly cooling and reheating the same portion. Discard leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Is Senegalese peanut stew the same as mafe?
Names and recipes vary by household and region. Mafe or mafé commonly refers to a West African peanut-based stew, and Senegal has well-known versions of it. This recipe is a chicken preparation with sweet potato, carrots, and cabbage; other versions may use beef or different vegetables and seasonings.

Can I make the stew ahead?
Yes. The stew can be cooked a day ahead, cooled promptly, and refrigerated. Its flavors settle together, and it may thicken overnight, so reheat it gently with a little water or broth. Cook rice close to serving if you want the best separate, fluffy grains, or store it promptly in its own container.

Why is my peanut sauce grainy or oily?
Natural peanut butter may separate, and peanut butter added directly in a thick lump can be hard to incorporate. Stir the jar well, whisk the peanut butter with a cup of broth until smooth, and then add that mixture to the pot. If a thin layer of oil appears, stir the sauce over low heat; avoid boiling it vigorously.

Can I use crunchy peanut butter?
Yes. It will make the sauce less uniformly smooth and add small pieces of peanut, but the recipe will still work. If you want a silky sauce with a little crunch, use smooth peanut butter in the stew and scatter a tablespoon or two of chopped roasted peanuts over the bowls at serving.

How spicy is this recipe?
With ½ teaspoon of cayenne, it has a noticeable but moderate warmth, though cayenne strength differs between brands. For a mild pot, start with ¼ teaspoon or omit it; for more heat, add a little more near the end. Keeping the base gently spiced makes it easier to serve a group and offer chili separately.

Can I use chicken breast instead of thighs?
Yes, but chicken breast is leaner and can dry out if simmered for the full time. Cut it into generous pieces and add it after the vegetables have simmered for about 15 minutes, then continue cooking until the thickest piece reaches 165°F (74°C). Use a thermometer rather than relying on color alone, and expect the stew to be ready sooner if the chicken cooks through before the vegetables soften.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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