📝 About This Recipe
This soulful Groundnut Soup is a cornerstone of West African cuisine, celebrated for its rich, nutty depth and vibrant, spicy undertones. Silky peanut butter melts into a savory tomato and ginger-infused broth, creating a luxurious texture that perfectly coats tender pieces of bone-in chicken. It is a comforting masterpiece that balances heat, salt, and earthiness in every spoonful, offering a true taste of heritage and culinary warmth.
🥗 Ingredients
The Protein Base
- 2 lbs Chicken thighs and drumsticks (bone-in, skin removed for a cleaner broth)
- 4 cups Water (or chicken stock for extra richness)
- 1 teaspoon Salt (plus more to taste)
The Aromatic Paste
- 1 large Red onion (roughly chopped)
- 2 inch knob Fresh ginger (peeled and sliced)
- 4-5 pieces Garlic cloves (peeled)
- 1-2 pieces Scotch Bonnet or Habanero pepper (deseeded for less heat)
The Soup Body
- 1 cup Natural Creamy Peanut Butter (unsweetened and unsalted is best)
- 3 tablespoons Tomato Paste (concentrated)
- 2 tablespoons Vegetable Oil (neutral oil like canola or sunflower)
- 1/2 cup Canned Crushed Tomatoes (for texture)
- 1 teaspoon Smoked Paprika (adds a subtle depth)
- 1 tablespoon Bouillon powder (chicken or vegetable flavor)
Vegetables & Finishers
- 1 large Sweet Potato (peeled and cut into 1-inch cubes)
- 2 cups Fresh Spinach (packed, roughly chopped)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, place the chicken pieces and season with salt. Add 1/2 cup of water, cover, and steam over medium heat for 10 minutes to release the natural juices.
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2
While the chicken steams, place the onion, ginger, garlic, and Scotch bonnet pepper into a blender. Add a splash of water and pulse until you have a smooth, aromatic paste.
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3
Pour the blended aromatic paste over the chicken. Stir well to coat and simmer for another 5-7 minutes until the raw smell of the onions dissipates.
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4
In a separate small saucepan or bowl, whisk together the peanut butter and tomato paste with 1 cup of warm water until it forms a smooth, thick slurry. This prevents clumping in the main pot.
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5
Add the peanut butter mixture, crushed tomatoes, and vegetable oil to the large pot with the chicken.
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6
Pour in the remaining water (or stock) and add the bouillon powder and smoked paprika. Stir gently to combine all ingredients.
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7
Bring the soup to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 20 minutes. You will see the oil begin to rise to the surface, which is a sign of a well-cooked peanut base.
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8
Add the cubed sweet potatoes to the pot. Ensure they are submerged in the liquid.
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9
Continue to simmer for another 15-20 minutes, or until the sweet potatoes are fork-tender and the chicken is falling off the bone.
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10
Stir the soup occasionally to prevent the peanut solids from sticking to the bottom of the pot.
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11
Taste the broth and adjust the seasoning with more salt or pepper if needed. If the soup is too thick, add a half cup of water to reach your desired consistency.
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12
Just before serving, stir in the fresh spinach. Let it wilt in the residual heat for about 2 minutes.
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13
Turn off the heat and let the soup sit for 5 minutes to allow the flavors to settle. Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use 'natural' peanut butter (just peanuts and salt) to avoid an artificial sweetness that ruins the savory balance. If you prefer a smokier flavor, add a small piece of smoked fish or dried shrimp powder during the simmering stage. Don't rush the simmering; the oil rising to the top is the traditional indicator that the peanut butter is properly cooked and the flavors have matured. For a vegetarian version, replace the chicken with extra root vegetables like carrots and parsnips, and use vegetable stock. If the soup becomes too thick upon reheating (as peanuts absorb liquid), simply thin it with a little water or broth.
🍽️ Serving Suggestions
Serve alongside fluffy white Jasmine or Basmati rice to soak up the rich gravy. Pair with 'Fufu' or 'Pounded Yam' for a truly authentic West African dining experience. Serve with a side of fried ripe plantains for a sweet contrast to the spicy, savory soup. A crisp, cold lager or a ginger-infused iced tea cuts through the richness of the peanuts beautifully. Offer extra lime wedges on the side to provide a bright acidic lift to the deep flavors.