West African Peanut Soup

West African Peanut Soup

West African Peanut Soup comes in many forms, and every time you make it, it will have it’s own personality.

We really loved this dish, and so did the kids!

What makes this one hardly homemade?

  • Store-bought rotisserie chicken
  • Canned diced tomatos
  • Store-bought peanut butter (creamy)
  • Store-bought squeeze ginger paste (or those new store-bought frozen cubes of ginger paste found at Target Good & Gather brand)
  • Baby carrots roughly chopped  (it’s a hack because they are already peeled and bite sized, so less work for you!)

Equipment:

  • One of the following: Stock-pot, pressure cooker, slow cooker
  • One of the following: NutriBullet (or something of the sort),  food processor

Variations:

  • Skip the ground peanuts entirely or substitute them with chunky peanut butter
  • You can make this on the stove top by following the same recipe except when it comes time to pressure cook, cover and simmer on a slow boil for 20 minutes instead.

West African Peanut Soup

January 21, 2021
: 6-8
: 15 min
: 15 min
: 30 min
: Easy

A one pot wonder that is sure to win best bowl at your next soup swap.

By:

Ingredients
  • 2 Tablespoons of neutral oil like peanut oil, corn oil or vegetable oil
  • 1 cup roasted peanuts
  • 1 medium red or white onion, roughly chopped
  • 10-15 baby carrots, roughly chopped
  • 2 large sweet potatoes (skinned and cubed)
  • 1/8 cup ginger paste (squeeze bottle or frozen cubes)
  • 1 Tablespoon of minced garlic
  • 2 pinches of cayenne
  • kosher salt and ground pepper, to taste
  • 6 cups of stock, water or a combination of the two
  • 1- 28 ounce jar of diced tomatoes (drained)
  • 5-6 stalks of kale leaves only (roughly chopped)
  • 2 breasts of a store-bought rotisserie chicken
  • 3/4 cup peanut butter, smooth
Directions
  • Step 1 Prep the onions, carrots, and sweet potatoes. Using a blender or food processor, pulse the roasted peanuts (1 cup) until they are finely chopped.
  • Step 2 In a pressure cooker, on sauté mode, add the oil when the pot is hot. Sauté the onions until translucent and then add ginger paste (1/8 c), minced garlic (1 Tbsp) and stir until it smells good.
  • Step 3 Add 2 pinches of cayenne, salt and pepper to taste and ground peanuts, and give it a stir. Add the stock, diced tomatoes (drained and reserve liquid for tomorrow’s dinner), potatoes, carrots and kale. Stir again.
  • Step 4 Change mode to pressure cook and set it for 4 minutes. Meanwhile, take the white meat off the rotisserie chicken and roughly chop. When it beeps, use the quick release function to let the steam out fast.
  • Step 5 Stir in the chicken and (3/4 c) peanut butter. Taste, adjust salt content if needed and serve. Garnish with remaining peanuts. Enjoy!

Recipe Inspired by Mark Bittman in NYTimes Cooking.