Dive into the heart of Africa with this rich and creamy West African Peanut Soup. A harmonious blend of sweet potatoes, collard greens, and crunchy peanuts enveloped in a tomato-based broth, spiced to perfection with ginger and chili. This comforting soup is not only a nutritional powerhouse, providing a good balance of protein, fiber, and vitamins but also a delightful exploration of African flavors. It’s a perfect meal for anyone looking to expand their culinary horizons with a hearty, plant-based option.
Soup/Stew
West African Peanut Soup
Dive into the heart of Africa with this rich and creamy West African Peanut Soup.
About this recipe
Method
15 min prep · 30 min cook
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ginger, and chili powder, cooking for another 2 minutes until fragrant.
Add the cubed sweet potatoes to the pot, along with the vegetable broth and tomato sauce. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let the sweet potatoes cook until tender, about 15 minutes.
Stir in the peanut butter until the soup becomes creamy and well-combined.
Add the chopped collard greens or kale, cooking for another 5-10 minutes, or until the greens are tender but still vibrant.
Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Ladle the soup into bowls and garnish with crushed peanuts and fresh cilantro. Serve hot.
Courses: Main Course
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