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West African Peanut Soup (Groundnut Soup)
DifficultyBeginner
Discover the rich, spicy, and creamy flavors of traditional West African Peanut Soup. Made with groundnut butter, aromatic spices, tomatoes, and hearty vegetables, this comforting soup is perfect served with rice, fufu, or crusty bread. A satisfying vegan-friendly dish with bold flavor and cultural roots.
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Base
2tbspvegetable oil
1medium onion, diced
3clovesgarlic, minced
1tbspfresh ginger, grated
1tspground cumin
1tspsmoked paprika
½tspcayenne pepper (adjust to taste)
Vegetables
2medium sweet potatoes, peeled and cubed
1red bell pepper, diced
1candiced tomatoes
4cupsvegetable broth
Flavor & Creaminess
¾cupnatural peanut butter (unsweetened, creamy)
Salt and black pepper, to taste
1tbsptomato paste (optional for depth)
Greens (optional
2cupschopped collard greens, kale, or spinach
Sauté Aromatics
1
Heat oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic, ginger, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
Add Vegetables
2
Add sweet potatoes, bell pepper, and diced tomatoes (with juice). Stir and let cook for 2–3 minutes.
Add Broth & Simmer
3
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until sweet potatoes are fork-tender.
Incorporate Peanut Butter
4
In a small bowl, mix peanut butter with 1 cup of hot broth from the pot until smooth. Stir the mixture back into the soup.
Blend (Optional)
5
For a creamier soup, use an immersion blender to puree part of the soup. Or blend half and return to the pot. Skip this step for a chunkier texture.
Add Greens
6
Stir in the chopped greens and simmer for 5 more minutes, until wilted. Season with salt and pepper.
Serve
7
Ladle into bowls and garnish with crushed peanuts, fresh cilantro, or a dash of hot sauce if desired.
Pairing Suggestions
8
Sides: White rice, brown rice, quinoa, or fufu
Breads: Warm flatbread, naan, or crusty sourdough
Drinks: Ginger beer, hibiscus tea (bissap), or dry rosé
Heat oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic, ginger, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
Add Vegetables
2
Add sweet potatoes, bell pepper, and diced tomatoes (with juice). Stir and let cook for 2–3 minutes.
Add Broth & Simmer
3
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until sweet potatoes are fork-tender.
Incorporate Peanut Butter
4
In a small bowl, mix peanut butter with 1 cup of hot broth from the pot until smooth. Stir the mixture back into the soup.
Blend (Optional)
5
For a creamier soup, use an immersion blender to puree part of the soup. Or blend half and return to the pot. Skip this step for a chunkier texture.
Add Greens
6
Stir in the chopped greens and simmer for 5 more minutes, until wilted. Season with salt and pepper.
Serve
7
Ladle into bowls and garnish with crushed peanuts, fresh cilantro, or a dash of hot sauce if desired.
Pairing Suggestions
8
Sides: White rice, brown rice, quinoa, or fufu
Breads: Warm flatbread, naan, or crusty sourdough
Drinks: Ginger beer, hibiscus tea (bissap), or dry rosé
