West African Peanut Soup Recipe

Calendar icon Published: Jan 14th 2022 by Chigoziri Nwachuku
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
World
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of West African Peanut Soup in a serving bowl

Is it cold outside? Warm-up with this West African Peanut Soup. This tasty soup is quite popular in West Africa. And for a good reason - it's creamy, rich, and packed with flavor—the nutty peanut butter tones down the spiciness of the jalapeños. Peanut butter also packs tons of plant-based protein. Meanwhile, the shredded chicken makes this soup very filling. Your tummy will feel very satisfied.

#Diabetic Friendly #Gluten Free #Family Dinners #Healthy Dinners #Healthy Lunches #Soups #Chicken #One Pot
Author: Chigoziri Nwachuku
Average: 3.8 (5 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
10 persons.

Ingredients

  • 2 tablespoons Olive Oil

  • 1 medium Onion, chopped

  • 1 Jalapeno, seeds and ribs removed, diced

  • 5 cloves Garlic, minced

  • 1/2 teaspoon Pepper

  • 2 teaspoons Cumin

  • 3 tablespoons Tomato Paste

  • 1x14 ounce can Crushed Tomatoes

  • 3 cups Chicken Broth

  • 1 Sweet Potato, peeled and diced

  • 1x14 ounce can Chickpeas

  • 1 cup Creamy Natural Peanut Butter

  • 1 medium Red Bell Pepper, chopped

  • 1 1/2 pounds Chicken Breast, poached, shredded

  •  1/2 teaspoon Salt

  • Parsley Chopped for garnish (Optional)

Instructions

In large soup pot over medium heat, add olive oil. Once hot, add onion and sauté for about 4 minutes.

Add ginger, jalapeño, and garlic, and stir for 1 minute.

Add pepper, cumin, and tomato paste, and cook for 3 minutes, stirring well.

Add crushed tomatoes, chicken stock, sweet potatoes, chickpeas, and peanut butter. Bring to a boil, stirring well.

Reduce the heat to low and simmer for about 15 minutes until sweet potatoes soften.

Add red bell pepper, shredded chicken breast, and salt, and cook for 5 minutes. 

Ladle into serving bowls and garnish with parsley. Enjoy!

Nutrition Disclosure

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Author:
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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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