African Peanut Butter Soup Recipes

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PEANUT BUTTER SOUP



PEANUT BUTTER SOUP image

Peanut butter soup or Groundnut soup is a soup made from peanuts and other ingredients. It is a staple African cuisine and also eaten in some parts of Asia.

Provided by fnonterah2018

Categories     Main Course

Time 1h25m

Number Of Ingredients 10

2 Pounds Chicken, Goat meat, beef, fish, lamb
1 Bulb Large Onion
1 Tbsp Salt (Salt to taste)
1 Tsp Seasoned Salt
3 Habanero Peppers (Depends on your tolerance)
1/4 Pound Garlic
1/4 Pound Ginger
10 Cups Water (Depends on how light or thick you want it. Bear in mind it will thicken overnight.)
4 Fresh Tomatoes
2 Cups peanut butter (preferably the old fashioned brand)

Steps:

  • On medium heat put your chicken in a big saucepan and add 2 cups of water with salt, 1/2 of the onions and the seasoned salt and let it simmer for about 10 minutes
  • In blender add the other half of the onions, tomatoes, garlic, ginger and 2 more cups of water and blend the ingredients till its smooth
  • Pour the tomato blend mix of the simmering chicken and spices and let it boil for another 10 minutes.
  • Pour the peanut butter with about 3-4 cups of water in a blender / food processor and let it blend till its nice and smooth
  • Pour the peanut butter mix over the chicken and the other ingredients and let boil for another 30 - 45 minutes. Now you can enjoy your world famous peanut butter soup!

Nutrition Facts : Calories 1625 kcal, ServingSize 1 serving

AFRICAN PEANUT SOUP



African Peanut Soup image

This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!

Provided by PIETOGO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
¼ teaspoon pepper
¼ teaspoon chili powder
⅔ cup extra crunchy peanut butter
½ cup uncooked brown rice

Steps:

  • Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  • Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g

WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup With Chicken image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Categories     dinner, one pot, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

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

Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup uncooked rice
1 (18 ounce) jar creamy peanut butter
½ cup chopped roasted peanuts

Steps:

  • Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  • Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  • When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!

Provided by MsBindy

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups chopped onions
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1/2 teaspoon cayenne
1 teaspoon grated peeled fresh gingerroot
1 cup chopped carrot
2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
4 cups vegetable stock or 4 cups water
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallions or 1 cup chives

Steps:

  • Saute the onions in oil until just translucent.
  • Stir in the cayenne and ginger.
  • Add the carrots and saute a couple more minutes.
  • Mix in the potatoes and stock.
  • Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
  • In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
  • Return the puree to the soup pot. Stir in the peanut butter until smooth.
  • Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
  • Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
  • Add more water, stock, or tomato juice for a thinner soup.
  • Serve topped with plenty of chopped scallions or chives.

AFRICAN PEANUT SOUP



African Peanut Soup image

Provided by Food Network

Time 1h10m

Yield about 2 1/2 quarts

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon peanut oil, divided
1 tablespoon curry powder
2 medium onions, sliced (about 4 cups)
2 teaspoons minced garlic
2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
2 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes, drained and quartered
1 pound ground turkey
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
1/2 cup coconut milk

Steps:

  • Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
  • In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
  • Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

AFRICAN PEANUT SOUP



African Peanut Soup image

Categories     Soup/Stew     Nut     Quick & Easy     Peanut     Spring     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 6

1 tablespoon vegetable oil
1 garlic clove, chopped
1/3 cup tomato paste
2/3 cup creamy peanut butter
1/8 teaspoon cayenne
4 cups low-salt chicken broth

Steps:

  • In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute. Add tomato paste, peanut butter, cayenne, and 1/4 cup broth and stir until smooth. Stir in remaining 3 3/4 cups broth and simmer, covered, stirring occasionally, 10 minutes. Simmer soup, uncovered, 10 minutes, or until oil floats to the surface, and skim oil.

AFRICAN PEANUT BUTTER SOUP



African Peanut Butter Soup image

(From "The Peanut Butter & Co. Cookbook: Recipes from the World's Nuttiest Sandwich Shop," by Lee Zalben, owner of the Peanut Butter & Co. Sandwich Shop, 240 Sullivan St.)

Provided by ssej1078_1251510

Categories     African

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
6 cups vegetables or 6 cups chicken stock
1 cup smooth peanut butter
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 (14 1/2 ounce) can crushed plum tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
sour cream or plain yogurt, for garnish
chopped parsley, for garnish
1 tablespoon salted peanuts, coarsely chopped, for garnish

Steps:

  • In a large stockpot, heat the vegetable oil over medium heat and sauté the onion and garlic until translucent.
  • Add the stock and peanut butter and stir. Once the peanut butter has been incorporated, stir in the sweet potatoes, crushed tomatoes and their liquid, cayenne pepper, coriander, cumin, salt, and pepper and simmer for 45 minutes.
  • Garnish with your choice of sour cream or yogurt, parsley and chopped peanuts.

Nutrition Facts : Calories 399.3, Fat 30, SaturatedFat 5.6, Sodium 525.9, Carbohydrate 25.7, Fiber 6, Sugar 7, Protein 13.6

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