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Ground Nut Soup (peanut Soup) Recipe

Name: Steaming Pots West Africa Cuisines Ground Nut Soup (Peanut Soup) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: West African
Ingredients: 2 tbs vegetable oil (or peanut oil); 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 tsp ginger, grated; 2 cups tomatoes, crushed (or canned crushed tomatoes); 2 tbs tomato paste; 1 cup natural peanut butter (unsweetened, smooth or slightly coarse); 4 cups chicken or vegetable stock; 1 cup water; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp cayenne pepper (adjust for heat); 1 tsp bouillon powder or cube (optional, if using water or to boost flavor); 1 tsp salt; 1 tsp black pepper; 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (or tofu, or beef); 2 cups sweet potatoes or yams, peeled and cut into 1/2-inch cubes; 1 cup carrots, sliced; 4 cups fresh spinach or kale, roughly chopped; 1 tbs lime or lemon juice; 2 tbs fresh cilantro or parsley, chopped; 2 tbs toasted peanuts, chopped (optional); 4 servings fufu (prepared) or your preferred starch (rice, yam, pounded plantain)

Inspired by Steaming Pots West Africa Cuisine

Time1h

Serves4

Creamy tomato and peanut butter-based Soup, flavored with West African spices with your choice of protein. Served with fufu

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Ingredients

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Soup base

2 tbs vegetable oil (or peanut oil)

1 cup yellow onion, finely chopped

4 cloves Garlic cloves, minced

1 tsp Ginger, grated

2 cups tomatoes, crushed (or canned crushed tomatoes)

2 tbs tomato paste

1 cup natural peanut butter (unsweetened, smooth or slightly coarse)

4 cups chicken or vegetable stock

1 cup water

Spices & seasoning

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp cayenne pepper (adjust for heat)

1 tsp bouillon powder or cube (optional, if using water or to boost flavor)

1 tsp Celtic sea salt

1 tsp black pepper

Protein & vegetables

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (or tofu, or beef)

2 cups sweet potatoes or yams, peeled and cut into 1/2-inch cubes

1 cup carrots, sliced

4 cups fresh spinach or kale, roughly chopped

Finish & garnish

1 tbs lime or lemon juice

2 tbs fresh cilantro or parsley, chopped

2 tbs toasted peanuts, chopped (optional)

To serve

4 servings fufu (prepared) or your preferred starch (rice, yam, pounded plantain)

Method

Soup base

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute.

Build tomato base

Stir in the crushed tomatoes and tomato paste. Cook for 4–5 minutes, stirring occasionally, to reduce acidity and deepen the tomato flavor.

Add peanut and liquid

Whisk the peanut butter with 1 cup of warm stock or water to loosen it into a smooth slurry. Add this peanut mixture to the pot along with the remaining 3 cups of stock and the 1 cup water. Stir thoroughly to combine so the peanut butter is fully incorporated into the tomato base.

Spices & seasoning

Season

Add smoked paprika, ground cumin, ground coriander, cayenne pepper, bouillon (if using), salt, and black pepper. Stir to distribute the spices evenly. Taste after the soup has simmered for 5–10 minutes and adjust salt, cayenne, or other seasonings as needed.

Protein & vegetables

Cook protein

If using chicken or beef: season the pieces lightly with 1/4 tsp salt and a pinch of pepper. In a separate skillet over medium-high heat, sear the pieces in 1 tbs oil for 2–3 minutes per side until lightly browned but not fully cooked through. Transfer the browned pieces to the soup pot. If using tofu: brown cubes briefly in a skillet and add to the soup.

Simmer with root vegetables

Add the cubed sweet potatoes (or yams) and sliced carrots to the pot. Bring the soup to a gentle simmer, then reduce heat to medium-low and simmer, uncovered, for 20–25 minutes, or until the sweet potatoes are tender and the protein is cooked through (internal temperature for chicken should reach 165°F / 74°C). Stir occasionally to prevent sticking.

Add greens

When root vegetables and protein are almost done, stir in the chopped spinach or kale. Cook for 2–4 minutes until the greens are wilted and tender.

Finish & garnish

Adjust consistency and flavor

If the soup is too thick, stir in up to 1/2–1 cup additional stock or water until desired consistency is reached. Add the lime or lemon juice and stir. Taste and adjust salt, pepper, or cayenne as needed.

Serve

Ladle the ground nut soup into bowls over or alongside fufu (or rice/your chosen starch). Garnish with chopped cilantro/parsley and toasted chopped peanuts, if using.