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.
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 sweet potatoes, bell pepper, and diced tomatoes (with juice). Stir and let cook for 2–3 minutes.
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.
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.
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.
Stir in the chopped greens and simmer for 5 more minutes, until wilted. Season with salt and pepper.
Ladle into bowls and garnish with crushed peanuts, fresh cilantro, or a dash of hot sauce if desired.
Sides: White rice, brown rice, quinoa, or fufu
Breads: Warm flatbread, naan, or crusty sourdough
Drinks: Ginger beer, hibiscus tea (bissap), or dry rosé
4 servings