West African Peanut Soup72 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“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!” - by DRUMNWRITE
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 458 cal
- 32.8 g
- 30.7 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"I have made this many times, and while it is wonderful as is, I have tweaked it to make it a little healthier. First, I add some carrots and celery to increase the veggie content, and only use about ..." See more3/4 - 1 cup peanut butter, which is plenty. If you find this is not thick enough, I sometimes make a cornstarch slurry to give it the same consistency as the original. I also use fire-roasted tomatoes in this, as it adds a particular rustic flavor to it. Either way, this soup is requested all the time at my work parties!"
"I was a Peace Corps volunteer in Guinea in West Africa and this is a very popular dish there. This recipe is more or less the same as what they make there. I've had this probably 200 times and I still..." See more make it here in the US. I don't even use vegetable broth, water is fine. It's also good to add a sweet starchy vegetable like sweet potatoes or butternut squash. But the biggest difference between the African version and this recipe is how it's served. I was surprised to see this being served as a soup. It's very, very rich! In Africa, they typically pour two ladels or so over a plate of rice. And if you're serving it over rice, 2-3 lbs of chicken or beef turn it into a very hearty meal."
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