African Peanut Soup (Maafe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
375 kcal
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Course
Main Course, Soup
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Cuisine
African
African Peanut Soup (Maafe)
Description
African Peanut Soup, known as Maafe, starts with a purée of sweet onion, tomato, ginger, garlic, and creamy peanut butter which forms a rich and slightly thickened base when combined with chicken broth. Chicken breast pieces, chopped bell pepper, and sliced carrots cook in this base, absorbing the dominant nutty flavor balanced with savory vegetables and broth. A pinch of crushed red pepper adds mild heat that can be adjusted to taste.
The soup is simmered until the chicken is cooked through and the vegetables are tender, producing a creamy texture due to the peanut butter’s emulsifying effect. The ginger and garlic impart gentle warmth that complements the peanut flavor without overwhelming it. Optional garnishes like chopped peanuts, cilantro, or cooked rice can accompany the soup for added texture or heartiness.
Maafe is versatile as a comforting main meal especially during cooler weather or when craving a nourishing stew. It pairs well with rice or bread to soak up the sauce.
Leftovers keep well refrigerated for up to four days and freeze effectively for up to three months if wrapped properly. When reheating, stirring occasionally ensures even warmth without separation. For spicier versions, increase crushed red pepper to taste.
Ingredients
- 1 sweet onion peeled and cut into wedges
- 2 tomato cut into wedges, large
- 1 piece ginger peeled (2-3 inches)
- 4 cloves garlic peeled
- ¾ cup peanut butter creamy
- 32 ounces chicken broth
- 1 ½ pounds chicken breast cut into 1-inch pieces
- 1 bell pepper seeded and chopped, large
- 1 ½ cups carrot sliced
- ¼ - ½ teaspoon crushed red pepper
- salt
- black pepper
- peanut cilantro, cooked rice, optional garnish, chopped
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
- Increase crushed red pepper for a spicier version to suit your heat preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in a freezer-safe container wrapped with foil for up to 3 months.
- Reheat gently and stir occasionally to maintain soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 375kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 864mg | 36% |
| Potassium | 1071mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 6371IU | 127% |
| Vitamin C | 48mg | 53% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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