Ashley's African Peanut Soup57 Reviews
- Prep: 30 min
- Cook: 5 hr
- Ready In: 5 hr 30 min
“I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.” - by Ashley Breanne
Original recipe yields 20 servings
- Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
- Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
- Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.
Amount Per Serving (20 total)
- 205 cal
- 8.7 g
- 22.8 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"This recipe is wonderful. I made a few changes because it was my first time making soup like this and I just used what I had on hand. I cooked rice separately and served it over rice. I also made i..." See moret first without chicken. I later added it. I omitted carrots and sweet potato only because I did not have any but they would have been great. I also only had creamy peanut butter. What makes this recipe stand out is the blend of seasoning. They are the best! The aroma was amazing. 2 friends ended up eating over because they were intoxicated by the smell of my kitchen while cooking this! The flavor was wonderful and I am excited to make it again, closer to the original recipe. I really feel the blend of spices make this recipe unique and stand out!"
"I loved this recipe. I order African Peanut Stew at one of my favorite restaurants about once a month. This recipe was just as good! I didn't add the rice to mine because I don't need the extra carbs ..." See moreand I also didn't add sweet potato because I forgot to buy them at the store. Oh, I also skipped browning the chicken and vegetables because after 10 hours in the crock pot, I knew everything would cook down and meld together. I loved the combination of spices. EDIT: I made this recipe again last night. I had some random veggies in the fridge I wanted to use up (celery, broccoli, zucchini) so I chopped them up and threw them in. Also, I made with water instead of stock because I didn't have any. ALSO, I found out at the last minute we were out of peanut butter so we added almond butter--I think it turned out just as good!"
"Wonderful. I used shredded chicken from a small farm-raised whole chicken, which is probably equivalent to two huge conventional breasts. I just threw the cooked chicken right into the crockpot, no a..." See moredditional browning. I think just adding small bone-in pieces (browned) would be even better, so that the nutrients from the bones leach into the soup, and that's how I ate it in West Africa. I didn't add the cayenne or red pepper for my kids but it would have been great with them. I also used homemade chicken broth so it was not very salty, which we prefer, but most people would probably need to add salt if you don't use a salty broth. I also just served over rice instead of mixing rice in, as other reviewers suggested, and used creamy PB because I didn't have crunchy. I think the sweet potatoes are key - gives it sweetness to the tang and makes it very "African". I used to use the Groundnut Stew recipe from my tried and true "More with Less" cookbook, but I'm switching to this recipe. Thanks a lot - this is a wonderful recipe."
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