Best West African Peanut Soup Recipes

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WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup With Chicken image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Categories     dinner, one pot, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

  • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  • Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  • Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams

WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup with Chicken image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt and freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

  • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  • Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  • Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup uncooked rice
1 (18 ounce) jar creamy peanut butter
½ cup chopped roasted peanuts

Steps:

  • Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  • Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  • When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!

Provided by MsBindy

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups chopped onions
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1/2 teaspoon cayenne
1 teaspoon grated peeled fresh gingerroot
1 cup chopped carrot
2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
4 cups vegetable stock or 4 cups water
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallions or 1 cup chives

Steps:

  • Saute the onions in oil until just translucent.
  • Stir in the cayenne and ginger.
  • Add the carrots and saute a couple more minutes.
  • Mix in the potatoes and stock.
  • Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
  • In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
  • Return the puree to the soup pot. Stir in the peanut butter until smooth.
  • Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
  • Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
  • Add more water, stock, or tomato juice for a thinner soup.
  • Serve topped with plenty of chopped scallions or chives.

WEST AFRICAN CHICKEN-PEANUT SOUP



West African Chicken-Peanut Soup image

Make and share this West African Chicken-Peanut Soup recipe from Food.com.

Provided by 572148

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup diced cooked chicken
2/3 cup diced onion
1 1/2 teaspoons minced garlic
2 tablespoons sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
3 tablespoons chunky peanut butter (more to taste)
2 cups cooked rice, for a thick stew

Steps:

  • In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
  • Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.

WEST AFRICAN SWEET POTATO AND PEANUT SOUP



West African Sweet Potato and Peanut Soup image

Number Of Ingredients 13

2 tablespoons Butter (unsalted)
1 Onion - medium size, minced
1 teaspoon Brown sugar (light)
1 teaspoon Salt
1 tablespoon Garlic cloves - minced or pressed through garlic press
1/2 teaspoon Coriander (ground)
1/4 teaspoon Cayenne Pepper
3-1/2 cups Broth - low-sodium chicken or vegetable
2 cups Water
2 pounds Sweet Potatoes (about 3 medium) - peeled, quartered lengthwise, thinly sliced
3 tablespoons Peanut Butter
1 dash Black Pepper (freshly ground)
1 tablespoon Cilantro leaves (fresh, minced)

Steps:

  • In large Dutch oven, melt butter over medium-high heat.
  • Add onion, brown sugar and 1 teaspoon salt.
  • Cook, stirring frequently, until the onion is softened - 5-7 minutes
  • Stir in garlic, coriander and cayenne and cook until fragrant - about 30 seconds
  • Add broth, water, sweet potatoes and peanut butter
  • Bring to boil over high heat
  • Reduce the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife - 25-30 minutes
  • Working in batches, use a blender or food processor to puree the soup until smooth, then return it to a clean saucepan.
  • (At this point, the soup can be refrigerated up to two days)
  • Reheat over medium-low heat.

SAHARAN WEST AFRICAN PEANUT AND PINEAPPLE SOUP



Saharan West African Peanut and Pineapple Soup image

This sounds very adventurous, but you'll be glad you came along for the ride! It's absolutely tasty and all the flavors surprisingly go together and taste great!

Provided by Joy Kimberly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 2h

Yield 10

Number Of Ingredients 15

1 cup dried pineapple pieces
1 tablespoon canola oil
½ sweet onion, chopped
1 stalk celery, chopped
1 leek, chopped
1 teaspoon curry powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
¾ cup peanut butter
1 (14 ounce) can diced tomatoes
3 cups water
¼ cup heavy whipping cream
¼ cup minced green onion
1 teaspoon minced garlic

Steps:

  • Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
  • Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
  • Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
  • Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
  • Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 17.5 g, Cholesterol 8.2 mg, Fat 13.8 g, Fiber 2 g, Protein 6.1 g, SaturatedFat 3.5 g, Sodium 221.7 mg, Sugar 3.6 g

WEST AFRICAN PEANUT SOUP WITH CHICKEN



WEST AFRICAN PEANUT SOUP WITH CHICKEN image

Categories     Soup/Stew     Chicken     Wheat/Gluten-Free

Yield 4 bowls

Number Of Ingredients 13

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt and freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth.

Steps:

  • 1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly. 2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper. 3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes. 4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

WEST AFRICAN PEANUT SOUP



WEST AFRICAN PEANUT SOUP image

Categories     Shellfish

Yield 6

Number Of Ingredients 13

2 tablespoons peanut or vegetable oil
1 large yellow onion
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoons grated fresh ginger
28 ounce can diced tomatoes
32 ounce (4 cups) chicken broth
1 cup peanut butter
2 cups baby spinach greens
1 pound raw shrimp, shells and tails removed, deveined
Salt and freshly ground pepper to taste
1/4 cup chopped fresh cilantro
1/4 cup crushed roasted peanuts to garnish

Steps:

  • Heat the oil in a large saucepan over medium high. Add the onion, garlic, red pepper and ginger. Saute until the onions are tender; about 4 minutes. Add the tomatoes wiht juices and chicken broth, then bring to a simmer. Add the peanut butter stirring until it dissolves into the soup. Add the greens and simmer until wilted; about 3 minutes. Add the shrimp adn simmer until cooked through; about 5 minutes. Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts.

SPICY WEST AFRICAN PEANUT SOUP



SPICY WEST AFRICAN PEANUT SOUP image

Categories     Soup/Stew     Vegetable     Stew     Quick & Easy     Dinner     Healthy

Yield 8 servings

Number Of Ingredients 12

4 carrots, chopped
3 lbs. sweet potatoes, chopped
2 medium yellow onions, chopped
2 stalks of celery, chopped
1 head of garlic, chopped
(1) 28 oz. can of stewed tomatoes
4 cups vegetable broth
Cayenne pepper to taste (start with 1/8 teaspoon)
salt and pepper to taste
3/4 cup peanut butter (smooth or chunky)
8 oz. heavy cream
2 boneless skinless chicken breasts, chopped (substitutions: tofu or shrimp)

Steps:

  • 1. Combine the vegetable broth, stewed tomatoes, potatoes, onions, carrots, celery, garlic in a medium pot and bring to a boil over high heat. 2. Reduce the heat to medium, add the chopped chicken, and simmer, uncovered, for 10 minutes. 3. Add the peanut butter, cream, and cayenne pepper and simmer for another 10 minutes, or until the chicken is cooked through and sweet potatoes are fork tender. 4. Puree as desired.

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

Make and share this West African Peanut Soup recipe from Food.com.

Provided by JackieOhNo

Categories     Yam/Sweet Potato

Time 45m

Yield 3 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped yellow onion
3/4 cup chopped peeled carrot
1 -2 teaspoon minced peeled fresh ginger
1 dash cayenne pepper
1 cup chopped peeled sweet potato
2 1/2 cups water, divided
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
5 green onions, chopped

Steps:

  • Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
  • Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
  • Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
  • Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

Years ago we had some missionaries from Africa come and do a service at our church. We decided to get into the feel of Africa we would cook some traditional African dishes for our Pot-Luck. The missionaries gave us different recipes to try and this is the one that I prepared for that dinner years ago. I still make it...

Provided by Marsha Gardner

Categories     Other Soups

Time 1h45m

Number Of Ingredients 13

3 lb chicken legs, thighs or wings
3 Tbsp peanut oil
1 large yellow onion, sliced
3 inch piece of ginger, minced
3 lb sweet potatoes, peeled and cut into chunks
15 oz can tomatoes, crushed
1 qt chicken stock
1 c peanut butter
1 c roasted peanuts
1 Tbsp ground coriander
1 tsp cayenne pepper
kosher salt and freshly ground black pepper to taste
1/2 c cilantro, fresh, chopped

Steps:

  • 1. Heat the oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
  • 2. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand-the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.
  • 3. Like most soups it will taste better the second or even third day. Enjoy your taste of Africa.

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