Name: West African Peanut Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: West African
Ingredients: 1.5 pounds Boneless, skinless chicken thighs-cut into 1-inch pieces; 1 tablespoon Vegetable oil; 1 large Yellow onion-chopped; 3 cloves Garlic-minced; 1 inch piece Fresh ginger-grated; 1 medium Bell pepper-any color-diced; 1 can (14.5 ounces) Diced tomatoes-undrained; 4 cups Chicken broth; 1/2 cup Creamy peanut butter; 1 tablespoon Tomato paste; 1/2 teaspoon Red pepper flakes (optional); 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/2 cup Chopped collard greens or spinach; 1/4 cup Fresh cilantro-chopped-for garnish; 1/4 cup Roasted peanuts-chopped-for garnish

Recipe tier

A hearty and comforting West African-inspired peanut soup, perfect for a weeknight meal. Made with tender chicken, creamy peanut butter, and a blend of vegetables and spices, it's rich, savory, and satisfying.

Total 1h

Serves 6 servings

Steps 9

Ingredients 16

Chicken
1.5 pounds 680 grams Boneless, skinless chicken thighs-cut into 1-inch pieces
Aromatics & Vegetables
1 tablespoon 15 mL Vegetable oil
1 large 1 large Yellow onion-chopped
3 cloves 3 cloves Garlic-minced
1 inch piece 2.5 cm piece Fresh ginger-grated
1 medium 1 medium Bell pepper-any color-diced
1 can (14.5 ounces) 410 grams Diced tomatoes-undrained
Soup Base
4 cups 960 mL Chicken broth
cup 120 grams Creamy peanut butter
1 tablespoon 15 mL Tomato paste
Seasoning
teaspoon 2.5 mL Red pepper flakes (optional)
1 teaspoon 5 mL Salt
teaspoon 2.5 mL Black pepper
Finish & Garnish
cup 120 grams Chopped collard greens or spinach
cup 60 mL Fresh cilantro-chopped-for garnish
cup 30 grams Roasted peanuts-chopped-for garnish

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Equipment

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Instructions

🎙️ Cook with voice coach

Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped Yellow onion and cook until softened, about 5-7 minutes.
Add the minced Garlic and grated Fresh ginger from the Aromatics & Vegetables group, and cook for 1 minute until fragrant.
Add the chicken pieces from the Chicken group to the pot. Brown the chicken lightly on all sides, about 5-7 minutes.
Stir in the diced Bell pepper and cook for 3 minutes.
Add the Diced tomatoes, Chicken broth, Creamy peanut butter, and Tomato paste from the Soup Base group. Whisk well to ensure the peanut butter dissolves.
Stir in the Red pepper flakes, Salt, and Black pepper from the Seasoning group. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Stir in the Chopped collard greens or spinach from the Finish & Garnish group during the last 5 minutes of cooking, until wilted.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh Chopped cilantro and Chopped roasted peanuts.