Also known as groundnut stew or maafe, this West African Peanut Stew is a staple among the Mandinka and Bambara people of Mali.
| QTY | MEASURE | INGREDIENT | PREPARATION |
| 1 | bunch | Collard greens | Sliced thin |
| 2 | clove | Garlic | Minced |
| ½ | tbsp | Ginger (fresh) | Minced |
| ½ | Onion, yellow | Diced | |
| 1 | Potato, sweet | Peeled, chopped | |
| 1 | Tomato, Roma | Diced | |
| 4 | cup | Stock, chicken | |
| ¾ | cup | Peanut butter | Pref. natural (unsweetened) |
| 14.5-oz | can | Tomatoes, crushed | |
| 1 | tsp | Tomato paste | |
| 4 | Chicken thighs | ||
| 1 | Scotch bonnet pepper | ||
| Oil, canola | |||
| Pepper, black | |||
| Salt |
1 Brown the chicken on all sides in a pot with oil over medium-high heat; remove and set aside.
2 Add the onion, garlic and ginger to the same pot and cook until beginning to soften, about 5 min. Stir in the crushed tomatoes, tomato paste and peanut butter.
3 Add the stock and chicken. Bring to boil, then reduce the heat and simmer, covered, for 10-12 min.
4 Add the potatoes, tomatoes, greens and chile pepper. Cover and simmer until the potatoes are cooked through, about 20 min. Season to taste.
Serve with steamed rice.
Yield: 4 servings
