New recipes

African peanut soup recipe

African peanut soup recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Soup

A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.

529 people made this

IngredientsServes: 10

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large red peppers, chopped
  • 4 cloves garlic, minced
  • 1 (700g) jar passata
  • 2L (3 pints 10 fl oz) vegetable stock
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chilli powder (optional)
  • 170g (6 oz) crunchy peanut butter
  • 85g (3 oz) uncooked brown rice

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. Heat oil in a large stockpot over medium high heat. Cook onions and peppers until lightly browned and tender, stirring in garlic when nearly done to prevent burning.
  2. Stir in passata, vegetable stock, black pepper and chilli powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  3. Stir in rice, cover, and simmer another 15 minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Recently viewed

Reviews & ratingsAverage global rating:(490)

Reviews in English (364)

Altered ingredient amounts.This was really lovely made just as the recipe says. I found it was lifted even further by adding a 2 tablespoons of balsamic vinegar, 2 teaspoons of sugar and a few drops of tabasco right at the end.-19 Feb 2010

As already said, it really comes together at the end as the peanut butter goes in. Its an unusual taste but once you have tried it you just want more.-12 Dec 2010

I thought this soup would not taste very good. However, once the peanut butter was stirred in, it all came together. I loved the depth of the tomato and the chilli with the peanut butter balanced it all perfectly. Will be making again soon.-29 Jun 2010

West African Peanut Soup with Chicken

This West African Peanut Soup recipe is a keeper! Okay friends, I have a REALLY good recipe for you today. Worth the (how have I not posted in so long??) wait. It’s packed with protein, veggies, beans, mega amounts of flavor, and best of all… it’s not even complicated to make. I like to serve it with a side of rice or baked spaghetti squash, and often freeze some to enjoy later. This peanut soup recipe is a favorite that I’ve been making for years. I hope you love it!

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

African Peanut Soup

This delicious, filling soup is a wonderful meatless dinner served with lots of crusty bread. We love to make it in the fall when the temperatures start to dip in the Northwest.

Makes 3 quarts

For the soup:
1/3 cup canola oil
1 medium onion, diced
2 cloves garlic, minced
1 2-inch piece of ginger, peeled, sliced thinly and minced
3 or 4 green onions, finely diced (about 1/3 cup)
¼ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
2 large carrots, peeled and diced (about 1 ½ cups)
1 medium sweet potato (garnet yam), peeled and diced (about 1 ½ cups)
¾ cup peanut butter whisked with 1 cup hot water
2 ½ cups water or stock
4 cups diced tomatoes (1 28-ounce can plus 1 cup), with juices
½ cup coconut milk, plus more if you like a creamier soup
Kosher salt, to taste
½ teaspoon freshly ground pepper
2-4 stalks kale or other sturdy greens, tough stems removed, in bite-size pieces (optional)

For the garnish:
Fresh lime wedges
Chopped cilantro

Heat oil in a medium soup pot over medium heat. Add onions and saute until soft, about 5 minutes, stirring occasionally and reducing heat if onions start to brown. Stir in garlic, ginger and green onion and continue sautéing until soft and fragrant, stirring often, about 3-4 minutes. Combine cayenne, cumin, coriander, turmeric and salt in a small bowl then add to onion mixture along with diced carrot and sweet potato. Stir well and continue cooking until spices are fragrant but not burnt, about 3 minutes. Add peanut butter/water mixture, water or stock and tomatoes. Bring to a boil, then reduce heat and simmer until vegetables are soft, about 45 minutes. Stir in coconut milk, adding additional for creamier texture if desired. Season to taste with salt and pepper. Just before serving, add chopped greens if desired and simmer just until wilted.

Spoon into bowls and serve with a squeeze of lime juice and fresh cilantro.

African Peanut Soup

Leave it to me to post a soup recipe on the first day of nice sunny weather we have had in months. Even if it doesn't end up being soup weather this week, you'll definitely want to put this one on the meal plan soon. Maybe serve it with salad as a compromise to this bi-polar spring weather.

I have been wanting to make this African peanut soup recipe for years. For once I'm not even exaggerating, it has literally been yeeeears. I had it somewhere at a restaurant (that I can't even remember the name of now) and that creamy, liquefied peanut buttery flavor hasn't left my mind since. This soup reminds me a little bit of Thai peanut sauce or massaman curry, but with a whole new set of seasoning that comes into play.

I love how thick and filling this African peanut soup is. In Africa they actually serve it over rice so it essentially ends up being more like a curry than a soup. I tried it both ways, with and without rice, and couldn't decide which I liked better. Soup, stew, curry - however you want to eat it, I'm sure you won't be disappointed.

The recipe I created uses chicken but I think you could probably replace the chicken with a little tofu and use vegetable broth if you want to make this vegetarian or vegan without compromising flavor. The peanut butter and peanuts give a protein kick too which helps to create the hearty, filling factor I usually look for in a soup like this. This makes it an ideal comfort food, perfect for cold, rainy days. Or sunny days if accompanied by a salad (as we agreed upon earlier).

Although the name conjures exotic mental images, you'll probably find all of the spices you need are already in your spice cabinet. If you're in doubt, take my word for it on this one. Its worth making and your taste testers will love you for it. This African peanut soup got the "this is the best soup you've ever made" label from the husband (who doesn't throw that around often and does not like peanut butter).

West African Peanut Soup

This was one of the most popular recipes in the "Sundays at Moosewood Restaurant" cookbook, published more than 20 years ago. This version has been simplified for the updated "Moosewood Restaurant Favorites."

Make Ahead: The soup can be refrigerated for up to 1 week or frozen for up to 3 months. Reheat over medium-low heat (and defrost first if needed).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings makes 4 1/2 to 5 cups


Pour the oil into a medium soup pot over medium heat. Add the onion, celery and salt cook, stirring frequently, until softened, 10 to 15 minutes. Stir in the ginger and Tabasco. Add the sweet potatoes and water. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges. Cover and cook until the vegetables are very tender, 15 to 20 minutes.

Add the tomato juice and peanut butter. Use an immersion (stick) blender to create a creamy, pureed soup. (If you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splashups. Pour back into the soup pot.) Stir in the chopped cilantro and warm through. Taste, and add salt and/or hot sauce as needed.

Divide among bowls and top with the scallions and cilantro leaves. Serve hot.

Recipe Source

Adapted from "Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes From One of America's Best-Loved Restaurants," by the Moosewood Collective (St. Martin’s Press, 2013).

  • 2 medium onions (peeled and kept whole)
  • 3 large tomatoes
  • 1 whole chicken (cut into pieces)
  • 8 small eggplant
  • 1 pound okra
  • 1 scotch bonnet pepper
  • 1 (1-inch) piece ginger (freshly grated)
  • 3 bay leaves
  • 6 tablespoons peanut butter (heaping)
  • 2 quarts chicken stock (use reduced salt stock cubes if using)

Place the chicken in a large, heavy stockpot. Place whole, peeled onions, pepper, grated ginger, and tomatoes into the pot. Add chicken stock and place over high heat.

Bring the pot to a boil and reduce to simmer for 10 to 15 minutes until the onions and tomatoes are tender. Remove onions and tomatoes from the pot and transfer to a blender.

Blend the soft vegetables in a blender, then pour back into the pot, bring to a simmer, and cook for 20 minutes.

Cut the stem ends off the eggplants and make a cross-shaped incision in the tops (not too deep as the eggplant should remain whole). Add them to the soup.

In a small saucepan over low heat, melt the peanut butter until it is very runny. Begin to add water a little at a time to the pot, stirring to prevent lumps or scorching, and simmer for 15 minutes.

Add peanut sauce to the pot and stir to combine. Peanut oil will begin to separate from the sauce and float on the surface.

Cut the ends off the okra and add them to the soup. Simmer another 10 minutes then add salt to taste, and serve.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

This dish can be served by itself in a bowl or with a side of cooked white or brown rice.

1 tsp extra-virgin olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno, seeded, if desired, and diced (optional)
1 medium sweet potato, peeled and chopped into 1cm pieces
1 x 793g can diced tomatoes, with their juices
Fine-grain sea salt and freshly ground black pepper
85g natural peanut butter
1l vegetable broth, plus more as needed
1½ tsp chilli powder
¼ tsp cayenne pepper (optional)
1 x 425g can chickpeas, drained and rinsed
2 handfuls baby spinach or destemmed, torn kale leaves
Fresh coriander or parsley leaves, for serving
Roasted peanuts, for serving

In a large saucepan, heat the oil over a medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

Add the bell pepper, jalapeno (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

In a medium bowl, whisk together the peanut butter and 250ml of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 750ml broth, chilli powder, and the cayenne (if using).

Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

Ladle the stew into bowls and garnish with coriander or parsley and roasted peanuts.

Have some leftover cooked rice? This soup is fabulous with some stirred in.


Peanut butter soup or Groundnut soup is a soup made from peanuts and other ingredients. It is a staple African cuisine and also eaten in some parts of Asia.

Keyword Peanut Butter Soup

Total Time 1 hour 25 minutes


  • 2 Pounds Chicken, Goat meat, beef, fish, lamb
  • 1 Bulb Large Onion
  • 1 Tbsp Salt Salt to taste
  • 1 Tsp Seasoned Salt
  • 3 Habanero Peppers Depends on your tolerance
  • 1/4 Pound Garlic
  • 1/4 Pound Ginger
  • 10 Cups Water Depends on how light or thick you want it. Bear in mind it will thicken overnight.
  • 4 Fresh Tomatoes
  • 2 Cups peanut butter preferably the old fashioned brand


Steaming your chicken

On medium heat put your chicken in a big saucepan and add 2 cups of water with salt, 1/2 of the onions and the seasoned salt and let it simmer for about 10 minutes

Blending ingredients

In blender add the other half of the onions, tomatoes, garlic, ginger and 2 more cups of water and blend the ingredients till its smooth

Peanut Butter Soup

Pour the tomato blend mix of the simmering chicken and spices and let it boil for another 10 minutes.

Pour the peanut butter with about 3-4 cups of water in a blender / food processor and let it blend till its nice and smooth

Pour the peanut butter mix over the chicken and the other ingredients and let boil for another 30 - 45 minutes. Now you can enjoy your world famous peanut butter soup!

This post contains affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link.

Cooking has been my number one activity during this pandemic.

I haven’t made a lot of time to cook in the last few months and I didn’t realize how much I missed it.

This soup brought back a lot of childhood memories.

My Mom made the world’s best Groundnut soup, and we would have this soup once in every two weeks and trust me it was to live for!

We ate Peanut butter soup with Fufu Gari, a West African meal that is bagged or packaged and can be eaten with almost everything and its a good add on to Waakye.

West African Peanut Butter Stew Tips

  • You can make this vegan by using sweet potato or pumpkin instead of chicken.
  • Feel free to add a little bit more peanut butter to your taste.
  • You can use turkey or chicken instead of beef if you prefer.

And I have found that like with other stews, it tastes even better the next day. So, it is worth prepping a this a few days ahead of time if possible. Oh and you are definitely going to need a side helping of rice to mop up this slow cooker African peanut stew.

Watch the video: Φασολάδα παραδοσιακή!!