The Recipe · No.818 · West African Peanut Stew

West African Peanut Stew, and Where to Source It

Use a natural peanut butter with nothing but peanuts in it; the sweetened kind throws the whole savory balance off. Stir in leafy greens at the very end so they wilt bright green instead of cooking down gray.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook45 min
Makes4 servings
CuisineWest African
Cook it with
Instant PotSlow cookerOne-pot
Can you make West African Peanut Stew in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Chicken thighs
Bone-in for a richer stew. A pasture-raised chicken has real flavor.
800 g
Source it →
Peanut butter
Natural, unsweetened, just peanuts; it is the whole sauce. A fresh-ground peanut butter is best.
150 g
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Tomatoes
The acidic base that balances the rich peanut. A sweet, low-acid tomato is best.
1 can (14 oz)
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Onion
Cooked down as the base. Fresh, bought local.
1
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Collard greens
Chopped and wilted in at the end. Fresh, bought local.
2 cups
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Brown the chickenBrown the chicken pieces, then set aside.
  2. Build the sauceSoften the onion, add the tomatoes, and whisk in the peanut butter with a little water.
  3. SimmerReturn the chicken and simmer until tender and the sauce is thick.
  4. Wilt the greensStir in the collards for the last few minutes and serve over rice.
Part Three
The Toolkit

Heavy pot · Wooden spoon · Tongs

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