West African Peanut Soup

Name: West African Peanut Soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 3 lb chicken legs, thighs or wings; 3 Tbsp peanut oil; 1 large yellow onion, sliced; 3 inch piece of ginger, minced; 3 lb sweet potatoes, peeled and cut into chunks; 15 oz can tomatoes, crushed; 1 qt chicken stock; 1 c peanut butter; 1 c roasted peanuts; 1 Tbsp ground coriander; 1 tsp cayenne pepper; kosher salt and freshly ground black pepper to taste; 1/2 c cilantro, fresh, chopped

By Marsha Gardner
@mrdick1950

Years ago we had some missionaries from Africa come and do a service at our church. We decided to get into the feel of Africa we would cook some traditional African dishes for our Pot-Luck. The missionaries gave us different recipes to try and this is the one that I prepared for that dinner years ago. I still make it occasionally when we are looking for something different to eat.

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

Cook:

1 Hr 45 Min

Ingredients

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3 lb

chicken legs, thighs or wings
3 Tbsp

peanut oil
1 large

yellow onion, sliced
3

inch piece of ginger, minced
3 lb

sweet potatoes, peeled and cut into chunks
15 oz

can tomatoes, crushed
1 qt

chicken stock
1 c

peanut butter
1 c

roasted peanuts
1 Tbsp

ground coriander
1 tsp

cayenne pepper
·

kosher salt and freshly ground black pepper to taste
1/2 c

cilantro, fresh, chopped

How to Make West African Peanut Soup

Step-by-Step

Heat the oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.
Like most soups it will taste better the second or even third day. Enjoy your taste of Africa.