West African Peanut Stew (Mafé)

Cut the chicken thighs into pieces about 4 cm, dice the sweet potato into 3 cm cubes, finely chop the onion, mince the garlic and ginger, shred the collard greens, and thinly slice the chili pepper.

Heat the vegetable oil in a heavy pot over medium-high heat. Brown the chicken in batches for 6–8 minutes, turning often, until golden; transfer to a plate.

In the same pot, cook the onion for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute, then stir in the tomato paste and black pepper and fry for another 1–2 minutes.

Whisk the peanut butter with 300 ml water until smooth. Pour it into the pot, add the remaining water and crushed tomatoes, and return the chicken along with its juices. Bring to a gentle simmer.

Add the sweet potato, cover with a lid, and simmer over low heat for 35–40 minutes, stirring occasionally so the peanut sauce doesn't stick to the bottom.

Add the collard greens and chili pepper and cook for another 10–15 minutes, until the sweet potato is tender and the chicken reaches an internal temperature of 74°C.

Season with salt to taste, remove from heat, and let the mafé rest for 5 minutes to let the sauce settle. Serve hot.