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African Groundnut Soup

Monday, 26 May 2008


West African cooking quite often uses the mixture of chiles and peanuts, which are called groundnuts there. This unusual soup uses peanut butter as the peanut source and is one that you can have it on the table in under an hour. Don’t eliminate mixing the peanut butter with a little of the soup before adding to the pot, or the mixture may curdle.


At a glance
Cooking Method
Heat Level
Side Dish
Main Course
  • 1 to 2 tablespoons vegetable oil, peanut preferred

  • 2 carrots, peeled and diced

  • 1 medium onion, chopped

  • ½ teaspoon grated ginger

  • 1/4 teaspoon ground cumin

  • 6 chile piquins

  • ½ teaspoon sugar

  • 3 cups chicken broth

  • 1 cup creamy peanut butter

  • Salt to taste

  • 1 cup cooked rice

  • Garnish: Chopped fresh cilantro



Heat the oil in a heavy stockpot or saucepan add the carrots, onions, and ginger and saute until the carrots are softened, about 5 minutes. Add the cumin, chile, sugar, and broth and bring to a boil. Reduce the heat and simmer for 30 minutes


Remove the soup from the heat and put it in blender or food processor and puree until smooth. Strain the soup back into the pot and return and reheat.

In a small bowl mix the peanut butter with ½ cup of the soup until smooth. Stir this mixture into the soup and simmer for an additional 5 minutes or until hot.

To serve, put some of the rice in the bottom of individual bowls, top with the soup, garnish with cilantro and serve.



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