Serves 4
30 min
West African Peanut Soup with Chicken
Recipe GLPR96f3e9263b37c8
A warming and aromatic West African-inspired peanut soup featuring tender chicken, roasted peanuts, and hearty vegetables. Roasted peanuts and peanut butter create a rich, creamy base while sweet potatoes, tomatoes, and leafy greens add depth and nutrition. This naturally dairy-free and gluten-free soup is ready in under 30 minutes and serves four with generous portions.
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Ingredients
3/4 cup roasted and shelled peanuts, divided
2 tablespoons peanut or neutral oil
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1/2 pound skinless, boneless chicken (about 2 thighs or breasts), cut into chunks
Pinch of cayenne pepper
Salt to taste
Freshly ground black pepper to taste
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 (fresh or canned, drained)
1/2 pound collard greens or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth
Directions
Roughly chop or crush 1/2 cup of the roasted peanuts using a knife or food processor, leaving them in chunks rather than ground fine. Set aside the remaining 1/4 cup whole peanuts for garnish.
Heat the oil in a deep skillet or medium saucepan over medium heat. Once hot, add the chopped onion, ginger, and garlic. Stir occasionally and cook for 3 to 5 minutes until the onion becomes soft and translucent.
Add the chicken chunks to the pan and continue cooking for another 3 to 4 minutes, stirring gently until the outside begins to color. Sprinkle in the crushed peanuts and cayenne pepper, season with salt and black pepper to taste.
Pour in the stock and add the sweet potato slices. Bring to a boil, then reduce the heat to medium-low and simmer gently.
Stir in the tomato halves and the collard greens or kale ribbons. Continue cooking, stirring occasionally, for about 10 minutes until the chicken reaches an internal temperature of 165°F and is cooked through, and the vegetables are tender.
Stir in 1/4 cup of peanut butter until fully incorporated and smooth. Taste the soup and adjust seasoning with additional salt and pepper. If desired, add more peanut butter (up to 1/2 cup total) for extra richness and depth.
Ladle the soup into bowls and garnish each serving with a small handful of the reserved whole roasted peanuts. Serve hot.
