West African Peanut Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
385 kcal
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Course
Main Course
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Cuisine
African
West African Peanut Soup
Description
West African Peanut Soup starts with sautéing onions and fresh ginger until soft and translucent, creating a mild base infused with warmth. Tomato paste is then stirred in to coat the vegetables before adding chopped sweet potatoes and seasoning with salt and optional cayenne pepper for gentle heat. The mixture is simmered with water or vegetable broth until the sweet potatoes soften.
Peanut butter is stirred in last, melting into the broth to thicken the soup and add a nutty richness. Baby spinach and shredded chicken can be incorporated optionally, adding fresh greens and protein. This blend creates a thick, creamy soup with a balance of sweet, savory, and mildly spicy, characteristic of West African flavors.
The soup pairs well with white rice and crushed peanuts as a garnish to add crunch and visual appeal. It can be stored in the fridge and also frozen for prolonged preservation. Variations allow substitutions for ginger, sweet potatoes, and greens based on availability, and the recipe can be adjusted for vegan or vegetarian preferences by omitting chicken.
Ingredients
- 1 tablespoon canola oil
- 2 onion finely chopped, large
- 1 tablespoon ginger optional, fresh
- 3 oz tomato paste
- 1 sweet potato chopped
- 6 cups water or vegetable broth
- 1 teaspoon salt
- 1 teaspoon cayenne pepper optional
- 1 cup peanut butter creamy
- 1 cup baby spinach optional
- 8 oz chicken optional, shredded
Instructions
- Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze soup up to 3 months in a sealed container; thaw overnight in the fridge before reheating.
- Substitute fresh ginger with a smaller amount of ground ginger if needed.
- Use yams or white potatoes instead of sweet potatoes as alternatives.
- Replace spinach with other hearty greens like kale, mustard greens, or collard greens, or omit greens entirely.
- Omit chicken to make the soup vegan; tofu or extra potatoes can be added instead for protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 755mg | 31% |
| Potassium | 670mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3915IU | 78% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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