Nigerian Groundnut Stew (Miyan Taushe-Style Mafe) with Chicken and Leafy Greens

How to Make It

1. 1

   Prepare and Marinate the Chicken

   Remove all skin from the chicken thighs. Score the flesh lightly with a knife. In a bowl, rub the chicken with half the minced garlic, grated ginger, turmeric, ground ehuru, and a pinch of salt. Allow to marinate for at least 15 minutes, or overnight in the refrigerator for deeper flavour.

   Tip: Marinating with turmeric and ginger not only builds flavour but activates anti-inflammatory compounds — do not skip this step.
2. 2

   Blend the Tomato Base

   In a blender, combine the chopped tomatoes, red bell pepper, half the red onion, scotch bonnet, and remaining garlic. Blend until smooth. Set aside.

   Tip: Do not add water to the blender — the tomatoes provide enough liquid and you want a concentrated paste for a rich stew base.
3. 3

   Parboil the Chicken

   Place the marinated chicken in a medium pot. Add 200ml of low-sodium stock, the sliced half of the onion, and the seasoning cube if using. Cook on medium heat for 20 minutes until the chicken is almost tender but not fully cooked. Reserve the cooking liquid — this becomes part of your stew base.

   Tip: Parboiling before frying keeps the meat juicy and allows you to control sodium by using your own stock rather than excess seasoning.
4. 4

   Bloom the Palm Oil and Sauté

   In a wide, heavy-bottomed pot, heat the palm oil over medium heat for 1 minute. Add the blended tomato-pepper base carefully (it will splatter). Stir continuously and fry this mixture on medium-high heat for 12 to 15 minutes, stirring every 2 minutes, until the raw tomato smell disappears and the oil begins to float on top. This step is critical for depth of flavour.

   Tip: Using only 1 tablespoon of palm oil significantly reduces saturated fat while still delivering the traditional colour, vitamin E, and beta-carotene that make this stew nutritionally unique.
5. 5

   Build the Groundnut Base

   In a bowl, whisk the natural groundnut paste with 200ml of warm water or warm reserved chicken stock until smooth and lump-free. Pour this groundnut mixture into the fried tomato base and stir well to combine. Reduce heat to medium-low.

   Tip: Thinning the groundnut paste before adding it prevents lumps and ensures the stew has a silky, even texture rather than clumping.
6. 6

   Add Chicken, Pumpkin and Crayfish

   Add the parboiled chicken pieces along with all the reserved cooking liquid into the pot. Add the pumpkin cubes and ground crayfish. Stir gently to combine everything. Cover and simmer on low heat for 20 to 25 minutes, stirring every 5 minutes to prevent the groundnut from sticking to the bottom.

   Tip: Keep the heat LOW during the groundnut simmer phase — high heat causes the groundnut paste to separate and burn. The stew should gently bubble, not aggressively boil.
7. 7

   Adjust Consistency and Season

   Check the stew consistency — it should coat the back of a spoon but not be paste-thick. Add remaining stock or water in small amounts if needed. Taste and adjust seasoning with minimal salt. The stew should be savoury, slightly nutty, and gently spiced.

   Tip: For diabetes and kidney health management, resist the urge to add extra salt. The crayfish, ehuru, and stock provide enough natural sodium and umami.
8. 8

   Finish with Leafy Greens

   In the final 3 to 4 minutes of cooking, stir in the washed ugwu leaves (or spinach) and uziza leaves if using. Stir through, cover for 2 minutes, then turn off the heat. The residual heat will wilt the greens perfectly while preserving their nutrients.

   Tip: Never overcook the leafy greens — they are where a significant portion of the folate, iron, and vitamin K in this recipe live. Wilting rather than boiling them preserves up to 60% more water-soluble vitamins.
9. 9

   Serve and Plate Clinically

   Serve one generous ladle of groundnut stew (approximately 300g) over half a cup of cooked ofada rice, boiled yam, or for lower carbohydrate needs, serve with boiled plantain or a small portion of pounded yam made with less water. Garnish with a few fresh ugwu leaves for visual appeal.

   Tip: For weight management or diabetes control, plate the stew first and fill half the plate, then add the carbohydrate portion to one quarter — this naturally controls portions without calorie counting.