Maafe Recipe
by Sommer Collier — last updated on Feb 23, 2025 
This Maafe Recipe makes a classic West African peanut soup that includes creamy peanut butter, tender chicken, and fresh veggies for a delicious and hearty meal serve on its own, or as a curry over rice.
Sommer’s Recipe Notes
Maafe (AKA Tigadegena and Domoda) is a traditional African peanut soup popular in Ghana, Senegal, and Gambia. It is made with chicken and vegetables, in a creamy peanut butter and garlic base. West African Peanut Stew features bold flavors in a velvety rich broth – with just a bit of heat from crushed red pepper. Every bite is vibrant, satisfying, and keeps you coming back for another spoonful.
Why You’ll Love This African Maafe Soup Recipe
- Ready in under 30 – Start to finish this recipe only requires about 30 minutes to make. So it’s terrific for a quick but hearty dinner any night of the week!
- A meal on its own – Serve the West African-inspired soup as-is for a low-carb option, or enjoy over rice, like an African curry.
- Hearty – This soup is packed with protein and veggies all soaked in a rich peanut butter sauce, making this the perfect loaded and hearty spoonful.
One thing is for sure, everyone will be coming back for another bowl of this decadent and delightful soup!
Ingredients and Tips
- Vegetables – You’ll need peeled and chopped sweet onion, ginger, garlic, seeded bell peppers, sliced carrots and tomato wedges.
- Chicken breasts – Use skinless, boneless chicken breasts cut into 1-inch pieces.
- Peanut butter – Definitely use a creamy, unsweetened version of your favorite peanut butter.
- Chicken broth – I like to use a low-sodium chicken broth, but you can also use bouillon with water.
- Spices – You will need crushed red pepper, salt, and pepper (jalapeño or scotch bonnet pepper can also be used).
- Optional garnish – Top off each bowl with chopped peanuts and cilantro.
Recipe Variations
- Sweet potatoes – Stir in cubed sweet potatoes for an extra sweet twist.
- Greens – Mix in some kale or spinach for additional color.
- Meat options – Replace the chicken with lamb or beef.
- Vegetarian – Omit the chicken and use chickpeas or cauliflower florets instead.
- Peanut-free – If you or anyone you know has a peanut allergy, you can replace the peanut butter sunflower seed butter! This will still lend a deep, nutty flavor to the African stew without any risk!
How to Make African Maafe Peanut Soup
Tips For Success – Make sure to really blend the onion, tomato and peanut mixture well in order to create that delicious creamy base. You don’t want a chunky base! Also, make to sure to stir the soup often because the peanut butter can easily stick to the bottom of the pan.
Find the full Maafe recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Place leftover soup in an airtight container and store in the refrigerator for up to 4 days.
- Freezing Leftovers – Place leftovers in a freezer safe container and freeze for up to 3 months.
- Reheating Leftovers – Reheat leftover soup in a saucepan over medium heat and make sure to stir frequently.
Serving Suggestions
Ladle into bowls and top the soup with crunchy crushed peanuts and chopped fresh cilantro.
Enjoy Maafe as-is for a low-carb and protein-rich soup that’s healthy, hearty, and most importantly IMO, delicious.
Serve with a scoop of white rice or jollof rice snuggled into the bowl to eat more like a classic curry dish.
African Chicken Peanut Soup (Maafe)
Video
Ingredients
- 1 sweet onion peeled and cut into wedges
- 2 large tomatoes cut into wedges
- 1 piece ginger peeled (2-3 inches)
- 4 cloves garlic peeled
- ¾ cup creamy peanut butter
- 32 ounces chicken broth
- 1 ½ pounds chicken breast cut into 1-inch pieces
- 1 large bell pepper seeded and chopped
- 1 ½ cups sliced carrot
- ¼ – ½ teaspoon crushed red pepper
- Salt and pepper
- Optional garnishes: chopped peanuts cilantro, cooked rice
Instructions
- Set out a blender. Place the onion wedges, tomato wedges, piece of ginger, garlic cloves, and peanut butter in the blender. Cover and purée until smooth.
- Set a large soup pot over medium heat. Pour the peanut butter purée into the pot. Stir in the broth, chicken breast pieces, chopped bell pepper, carrots, and crushed red pepper. Add 1 teaspoon of salt. Stir well and bring to a low boil.
- Simmer for 20 to 25 minutes, until the chicken is cooked through. Stir it regularly to make sure the chicken and veggies do not stick to the bottom of the pot.
- Taste, then season with salt and pepper as needed. Serve as is, or with a side of rice.
Notes
Nutrition
Frequently Asked Questions
Add a pinch more of crushed red pepper for an extra spicy kick. Or leave out the red pepper for a mild but nonetheless bright and flavorful soup.
Yes, in fact, it actually tastes EVEN BETTER if you make it a day ahead!
hi christine.. love this recipe. made it a few times now. always perfect. so easy to make.LOVEIT LOVE IT
Is the rice carbs added in this recipe to make the 14 or omitted.
Hi Christina!
No, the rice is an optional add-in so it is not calculated in the nutritional facts. Sorry for the confusion.
Love this recipe…it is easy to make and delicious thank you for sharing ❤️ 😋
This is an awesome soup recipe, it turned out delicious, so creamy, and buttery. We loved it!
this recipe is super delicious! thank you so much for sharing!
I like the recipe.but without the peanut butter as I am a vegan I would have to blend recipe with peanut to get my desired flavour thanks
This African peanut soup is SO GOOD! I love the flavors and how hearty this soup is!