West African Peanut Soup

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

Recipe by The Gourmet GourmandCourse: Main, Lunch, DinnerCuisine: AfricanDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Ingredients

• 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.

Did you make this recipe? Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Happy cooking!