Description
A rich, nutty, and slightly spicy West African-inspired peanut soup made with peanut butter, tomatoes, warm spices, and optional shredded chicken. This hearty dish is packed with flavor and perfect when served with rice or bread.
Ingredients
Main Soup:
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, diced
- 1–2 fresh chilies, chopped (optional, for heat)
- 1 can (14 oz / 400 g) diced tomatoes
- ½ cup natural peanut butter (smooth or chunky)
- 4 cups vegetable or chicken broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper, to taste
Additional:
- 2 cups cooked shredded chicken (optional, for non-vegetarian)
- 2 cups chopped spinach or kale
- Chopped peanuts and fresh cilantro, for garnish
Instructions
- Heat oil in a pot, sauté onion, garlic, and ginger.
- Add bell pepper and chilies; cook.
- Stir in diced tomatoes; cook.
- Whisk peanut butter with 1 cup broth until smooth, add to pot with remaining broth.
- Season with cumin, smoked paprika, cayenne, salt, and pepper; simmer.
- Add chicken (if using) and greens; simmer.
- Adjust seasoning and serve hot, topped with peanuts and cilantro.
Notes
- Traditionally served with rice, fufu, or flatbread for dipping.
- Use chunky peanut butter for added texture.
- For a vegan version, omit chicken and use vegetable broth.
- Adjust spice level to your preference with more or less chili.
- Keeps well in the fridge for 3–4 days; freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering, One-Pot
- Cuisine: West African Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg
