west african peanut soup with chicken

Name: West African Peanut Soup With Chicken
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: African
Ingredients: 3/4 cup(s) roasted shelled peanuts; 2 tablespoon(s) peanut oil or corn oil; 1 medium red or white onion, chopped; 1 tablespoon(s) minced fresh ginger; 1 tablespoon(s) minced garlic; 1/2 pound(s) skinless boneless chicken (thigh or breast), cut into chunks; 1 pinch(es) cayenne pepper; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper, or to taste; 6 cup(s) chicken stock or water; 2 - sweet potatoes or yams (about 1 pound), peeled and cut into thick slices; 8 - plum tomatoes, cored and halved (canned is ok; drain); 1/2 pound(s) kale or collard greens, washed and cut into wide ribbons; 1/4 to 1/2 cup(s) peanut butter, chunky or smooth

8 Pinches

Vickie Parks

Renton, WA

Updated on Jan 21, 2016

This is a traditional West African soup recipe. The main ingredient is chicken that's flavored with peanuts and sweet potatoes, and it gets additional seasoning depth from fresh ginger, garlic, chilies and kale. It's quite delicious and, once your try it, it's likely to be a regular feature at your home.

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

3/4 cup roasted shelled peanuts
2 tablespoons peanut oil or corn oil
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless boneless chicken (thigh or breast), cut into chunks
1 pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper, or to taste
6 cups chicken stock or water
2 - sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 - plum tomatoes, cored and halved (canned is ok; drain)
1/2 pound kale or collard greens, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

How To Make west african peanut soup with chicken

Step 1

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.

Step 2

Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
Step 3

Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Step 4

Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
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