There’s loads of West African Peanut soup recipes floating around on the blogosphere, but I have to confess that until now I had never made one! I have a vegetarian friend who absolutely loves West African Peanut soup and she strongly encouraged the addition of this recipe to The Gourmet Gourmand repertoire, and I am not one to ever back down from a culinary challenge, so here we are…
(But let’s be real, I couldn’t help myself un-vegitarian-ized it and added chicken).
((Sorry not sorry…))
But o.m.g. the flavors in this, guys.
It’s very much like a curry, but also very much like a soup. It is creamy and decadent and oh so peanut-y. It has just the right hit of spice to bring out the flavors, but doesn’t overwhelm. And the chicken, sweet potatoes, kale, and tomatoes make it hearty and filling- it is a true one pot meal.
And the best part is it is SO SO healthy!
So if you’re like me and are ignoring the “Big Game” today because you haven’t a clue who is even playing, and no matter how hard you try, just aren’t that into sports. Or if you just need a healthy food agenda this week because you’ve just consumed your weight in queso, let this be your recipe.
Cheers, and have a great week guys!
West African Peanut Soup
Course: Main, Lunch, DinnerCuisine: AfricanDifficulty: Medium6
servings30
minutes1
hourIngredients
1/4 cup peanut oil
1 medium onion, diced
1/2 tablespoon fresh grated ginger
1 tablespoon grated garlic
1/2 lb boneless, skinless, chicken thigh, cubed
6 plum tomatoes, cored and roughly chopped
1/2 teaspoon turmeric
1 tablespoon chili powder (I used kashmiri)
1/2 teaspoon cayenne, or to taste
1 1/2 quarts chicken stock
3/4 cup peanut butter (or more to taste)
2 sweet potatoes peeled and cut into thick pieces (about 2 inch pieces)
1 1/2 cup roughly chopped fresh kale
1/2 cup shelled, roasted peanuts
Salt and black pepper, to taste
1 tablespoon sugar (or to taste)
1/4 cup roughly chopped peanuts (for garnish)
1/4 cup minced kale (for garnish)
Directions
- Heat oil in pan over medium heat. Add onion, ginger, and garlic, and saute until onion is soft.
- Next Add tomatoes, chicken, turmeric, chili powder, and cayenne, and season with salt and pepper. Stir until tomatoes soften and chicken is partially cooked.
- Add chicken stock. Bring to simmer and add peanut butter, stirring until combined.
- Cover and continue simmering for about 20 minutes. Then, add sweet potato. Simmer for an additional 20 minutes, or until sweet potatoes are easily pierced with fork.
- Add chopped kale and whole roasted peanuts.
- Season generously with salt and add sugar. Stir.
- Serve garnished with chopped peanuts and minced kale.
Notes
- Adapted from the New York Times.
Omg i bet this is good. I remember seeing a peanut soup in a west African cookbook a long time ago and I should have made it! Maybe the peanut butter freaked me out a little. But now, I’m ready for it! And it’s so pretty. Love that you added chicken.
Thanks Mimi!