West African Peanut Soup
Updated Mar 14, 2026
West African Peanut Soup recipe with peanut butter, tomato paste, onions, and sweet potatoes. Inspired by the version I grew up eating in Sierra Leone.
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My Version of West African-Style Peanut Soup is Soo Good!
I lived in Sierra Leone, West Africa for about 11 years growing up, and peanut soup is one of the dishes I remember the most from that time. It’s a really common meal there and something we ate often.
The version I make now is based on one my mom and grandma learned while we were living there. Like a lot of traditional dishes, there are many different ways to make this West African peanut soup depending on the country or the family. Over time I’ve adjusted ours a little by using olive oil instead of palm oil and adding sweet potatoes, which not everyone does.
What I like about this peanut soup is that the ingredients are pretty basic. Peanut butter, tomato paste, onions, and a few other things come together to make a really rich soup that’s usually served over rice.
Happy Cooking!
– Yumna
West African Peanut Soup Ingredients
- Peanut butter. Use smooth, creamy peanut butter so the soup stays smooth. Crunchy peanut butter isn’t recommended because the peanut pieces stay chunky. Natural peanut butter works, just stir it well before measuring.
- Aromatics. Olive oil, onions, and fresh ginger. I usually use yellow or white onions and chop them finely so they cook down evenly. Fresh ginger is optional, but it adds nice flavor to the soup. If you don’t have fresh ginger, you can substitute ¼ teaspoon ground ginger for every 1 tablespoon of fresh ginger.
- Tomato base. Tomato paste. Cooking the tomato paste with the onions for a minute or two before adding liquid helps it blend into the soup more smoothly.
- Sweet potatoes. Cut the sweet potatoes into evenly sized pieces so they cook at the same rate. You can peel them or leave the skins on, but I usually peel them for a smoother soup. See my tips on how to cut sweet potatoes. Some versions of West African peanut soup don’t include sweet potatoes, so they can be left out.
- Liquid. Water or vegetable broth both work. If using broth, you may want to reduce the salt slightly depending on how salty it is.
- Seasoning. Salt and cayenne pepper. The cayenne is optional and can be adjusted depending on how spicy you want the soup.
- Optional additions. Baby spinach and shredded chicken can be stirred in at the end. The soup works well either vegetarian or with chicken added.
- For serving. Peanut soup is usually served over white rice, basmati rice is my favorite. It is also good on top of brown rice, quinoa and even farro. Crushed peanuts can be sprinkled on top if you like.
How to Make West African Peanut Soup
Recipe Video Tutorial
West African Peanut Soup Recipe
Easy West African Peanut Soup made with peanut butter, tomato paste, onions, sweet potatoes, and broth, often served over rice.
Ingredients
- 1 tablespoon canola oil
- 2 large onions finely chopped
- 1 tablespoon fresh ginger optional
- 3 oz tomato paste
- 1 sweet potato chopped
- 6 cups water or vegetable broth
- 1 teaspoon salt
- 1 teaspoon cayenne pepper optional
- 1 cup creamy peanut butter
- 1 cup baby spinach optional
- 8 oz shredded chicken optional
Instructions
- Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Notes
My Top Tip: Don’t over-cook your sweet potatoes! If you let your sweet potatoes simmer for too long, they’ll become soft and change the soup’s consistency. Make sure to chop them into small pieces, and check on them after 20 minutes of simmering.
Storage: Store any leftovers in an airtight container in the fridge for 3-4 days. When you’re ready to eat, just simmer your soup on the stovetop or pop it in the microwave.
Freezing: Once your soup has cooled, you can place it in a sealable container in the freezer for up to 3 months. To re-heat, thaw it in the fridge overnight, then microwave it when you’re ready to eat.
Nutrition
Calories: 385kcal, Carbohydrates: 19g, Protein: 21g, Fat: 26g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 755mg, Potassium: 670mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3915IU, Vitamin C: 8.2mg, Calcium: 55mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use natural peanut butter. Whether you opt for chunky or creamy is up to you, just make sure the peanut butter you use doesn’t contain oil, sugar, or any other additives. We want to maximize the peanut flavor.
- Adjust the thickness at the end. Peanut soup thickens as it cooks and even more as it sits. If it becomes too thick, stir in a splash of hot water or broth before serving.
Serving Ideas
- Add bread! I always want to sop up the bottom of this West African Peanut Soup with some homemade pita, naan, or yogurt flatbread.
- Make a side salad. While there are some good veggies in this soup, it’s nice to have something fresh on the side, like my fattoush salad, fresh garden salad, or mixed greens salad
Comments
An interesting and unusual taste and texture, an acquired taste I suspect. Personally, I like it and will add some chicken tomorrow and ask a friend’s opinion.
Glad you like it, Nigel! Thank you!
Delicious! I’ve wanted to try making this soup for years and your recipe was fab. I added shrimp that I sautéed in oil from the peanut butter jar (I saw it in another woman’s IG video about her peanut soup) as well as the shredded chicken. I did dial up the cayenne and ginger and added a dash of lime juice and brown sugar to brighten it, as it was very rich and I wanted to round it out a bit. I will definitely be making this again!
Yum, love that you added shrimp sautéed in peanut oil! That’s a great tip!! So happy you enjoyed the recipe, Angie. Thank you so much!!
Nice nice
Glad you liked it!
Hi, can I substitute crushed tomatoes or tomato sauce for the tomato paste?
Hi there! I recommend sticking with the tomato paste for this recipe. Replacing the tomato paste with fresh or canned tomatoes will work in a lot of recipes, but in this case, you want to create an authentically thick base for the peanut soup and substituting will create a lighter broth.
I’ve made this several times now, experimenting with the heat. I’m up to a whole Serrano chili chopped to replace a bird’s-eye chilis more common in Africa. Great reviews every time.
Love that!! That’s a really smart way to test the level of heat! So happy you like the recipe, Eric. Thank you!
Ginger is a great addition, as the peanut butter is very creamy, it is good to have a kick!!
Love that! Thank you for sharing!!
I ended up adding more and using about 5 oz of the tomato paste, and a lot more spinach… is this right? It tastes better to me with more tomato kick. And thank you for the recipe, I randomly met a gentleman at Walmart from Ghana, he mentioned this hometown soup that he was actually going to cook and buying spinach. So I went home and found your recipe.
Love the changes you made, they sound so good! So glad you liked the recipe, Grace. Thank you for sharing!!
I woke up this morning wanting this soup. I’ve not had it in over 30 year (my nan used to make it when I was a child) I am so glad I found this recipe to help me fulfil my craving and my memories of my nan. Thank you
Aww, so happy my soup reminded you of your nan! That’s so sweet. Thank you!
I’ve always loved soups and I decided to give yours a go, it’s a hit. Thanks for sharing! You are a blessing to our household. All I can say is yummy yum yum.
Yay! So glad you liked it, Dianna. Thank you!!
Loved it so much best thing I’ve eaten in my life.
Thank you, Edward!! So happy you loved it!
This was soooo good and easy…. I had all the ingredients except the yams so substituted crinkle cut sweet potato fries that I cut up into little squares…. actually still turned out amazing…. and I was complimented on how well done my sweet potatoes were and how nice they looked…lol..
Haha that’s amazing! What a great substitute!! So happy you loved the soup, Penny. Thank you!!
This was soooo good. It tasted like something you would get in a restaurant. Yummy!
Aww, thank you so much! I’m so happy you liked it, Jennifer!
Nailed it! My aunt used to always make this with peas and carrots instead of the sweet potato and spinach, so I made mine with peas, carrots, and sweet potato and it tastes amazing and the starchy veggies really help thicken up the consistency.
Thanks for this tip!
Can I braise chicken breasts in the broth as the sweet potatoes cook to shred up after and add back?
Yes, that should work well! The chicken might need a little more than 20 minutes of cooking time so you might want to start that a few minutes before adding your sweet potatoes.
Mine was bit thinner then I think it should’ve been, but still delicious
Thank you for the feedback, Richard! You can also let it simmer for a bit longer to help thicken it up or add a cornstarch slurry in without altering the taste.
Wow! So different yet so good and easy! Even my toddler liked it! Thank you!
I love this and because it is more like a stew or curry it is wonderful in winter on a cold or rainy night for dinner, so make a double recipe to freeze portions for a quick tasty meal. I am trying to cut back on red meat, so will try more of these dishes.
Thank you so much, Val!
I just looked this recipe up….again. Now have it bookmarked. When I worked in Sierra Leone I at mostly at places owned by Lebanese. This might help close the loop for you. The reasons I have searched this recipe out over the years is that it works and is authentic. I like that she doesnt overplay this authenticity, just mentions “this is how we made it at home”. Great recipe. I add kale. Also, in the Lebanese SL places where I would eat, it was served with a grilled chicken leg stuck in the soup and a side of white rice. Hence I am debating whether to chop up some thighs and throw them in or do the chicken leg. Thanks for putting this authentic family recipe on the web.
You’re so welcome. Thank you for making it!
I added red bell pepper and grind it all in a blender before adding the chicken, my husband is absolutely crazy about peanut butter soup
Oo, that sounds yummy!
Sooo yummy!
(Note: I cut all ingredients by half and had to use Indian hot pepper paste instead of tomato. Be sure to use unsweetened peanut butter)
Mmm, I bet the heat from the pepper paste was a nice addition! Glad you liked it!
I modified it a bit to make 4 servings instead of 6 with more chicken but did not change much else, I should have added a tiny bit less water though, in the end I thickened it with cornstarch.
The flavour is good but I was missing spices to taste like a curry, I added a bit of ground coriander and pepper at the end and i think it was a good addition. Oh, and also added a few sprinkles of msg while cooking. I do not expect most recipes to include it but for me it is a non-negotiable.
It is a very filling dish with all the peanut butter. Made my own shredded chicken but I think it would have tasted better if I had cooked it with oil in the skillet. With those modifications I think I could give it 5 stars, will try next time.
Thanks for letting me know about your modifications, glad it worked to your taste!
This dish is what I call a triple play. Like most others I’ve tried on this site, it’s super delicious, healthy, and easy to make.
I slightly modified it and used chicken bullion and crunchy peanut butter for a bit more texture. As always, thank you Yumna!
Thank you so much!!! I’m so glad you enjoyed. You’re so welcome!
I will definitely try this. I did make African Beef stew in the 70th when my children were small and it sounds a lot like this soup. Lost the recipe and my kids, now in their 50th. still talk about it. I will try it and give them a taste. It sounds awesome.
Yay! That is incredible. It must’ve been an award winning recipe! Let me know what you all think of this recipe!
I love peanut butter soup but haven’t found a recipe to try until now. Curious… what is the serving size for the nutritional label? Thank you!
I’m so excited for you to make this recipe! The serving size is 6!
Can I use frozen sweet potato?
Yes, it’ll work!
Can you use fish or shrimp?
Yes, it should work!
This was delicious and easy to make. Definitely give this one a try!
Thank you so much!
What type of peanut butter is recommended? Will natural work alright?
Yes! Use natural peanut butter made with only peanuts and salt.
Easy to make, healthy, and a delicious combination of flavors. Loved the crunchy roasted peanuts on top. My husband & I actually ate two bowls each! Will definitely make again!
Thank you so much! That’s amazing to hear!
We live in Vero Beach, Florida now. I worked at the U.S. Embassy in Freetown as Communications officer in 1989-90 (after having been in Guinea-Bissau for the previous two years) We had quite a number of Lebanese friends, Wansa’s, Yazebeks and more. I had my first tastes of Lebanese food in southern West Virginia as a teenager. Our neighbor across the street was Lebanese and had my first Kibbeh and Tabouleh there.
My Finnish wife learned Lebanese cooking from the wife of our embassy security officer’s wife, who was Lebanese. I’ve eaten the West African Peanut soup but didn’t know how to make it. Thank you!
What a community! Glad you stumbled upon this recipe, so you know how to make this soup now!
Hi! Trying to use up some ground goat. Do you think that would work well in your recipe instead of chicken or beef?
I have yet to try that, but let me know how it turns out if you do!
I gave it a shot last night. Pretty good. I can see how it might taste better with beef or chicken though.
Thank you! You could definitely do that!
Oh Yumna, thank you so very much for your faithful emails. I read every recipe and the included links and get lots of ideas. You’re creative and intuitive and are appreciated.
I made this Peanut Soup and tried as much as I could to follow your recipe. My friend used to ask her mom “what’s for dinner?” and mom answered “what we’ve got.” So my approach was similar; potatoes and acorn squash for sweet potato; peanut flour mixed with chicken broth for half the peanut butter, more spinach because the bag needed to be used. It’s a hit! If velvet were liquid it would taste like this. We’ve liked every dish we’ve ever tried from Sierra Leone, especially Yassa Chicken, even the simplified version. This soup is going to be part of our dinner rotation. Thanks again!
Thank you so much! That makes me so happy to hear. I love how you described it!
Hi Yumna,
I have a new favorite soup now. Thank you! With the exception of dicing the sweet potato, it was so easy too. I am bringing some to my parents tomorrow as I suspect they have no idea what awaits them. Thank you again for sharing.
That’s amazing to hear! Yay!! Hope they enjoy it too.
James I usually dice sweet potatoes but I was feeling a bit lazy after my daughters softball game and bought the fresh already diced sweet potatoes I found in the produce department of my local grocery store.
This recipe was scrumptious. The whole gang enjoyed it.
I skipped the spinach and cayenne, added ground ginger instead of fresh ginger and it still tasted super. *used vegetable broth instead of water.
Thanks Youmna
Thank you! So happy you all enjoyed it!
So, for a soup with a general origin in warm regions, this is an excellent, hearty soup very well suited for warming up those of us in colder climes. I will definitely be making it again come winter time (and before, of course).
I thought so too! Yay!! I’m so glad to hear it.
Tonight is the third time I’ve made this and it is always a hit! I use the baby spinach and chicken that is suggested. It is delicious and I wouldn’t alter a thing. What a delight!!
That makes me so happy to hear! Thank you so much!
I’m west African and I’m glad to see people enjoying this dish as much as I do. 🙂
I’m so happy to see it too!
This is delicious! I use kale because that’s what I generally have on hand and added it with the sweet potatoes since it can be a little tougher. I’ve served it with Jasmine rice and riced cauliflower. Both were great.
Thank you! It sounds delicious that way too!
Just made this, and it is delicious. Came together very fast, too. I’ve made peanut stews before but never with tomato paste; I like it much better this way than with mushy chunks of tomato throughout. My chili powder was a milder variety so I added 1/4 tsp cumin as well, which I think rounded out the flavors since it was missing the extra heat from cayenne. Definitely a keeper recipe!
Yay! I’m so glad you enjoyed it this was too! Thank you!
Thank you!
Wasn’t sure what to expect when making this but I was pleasantly surprised. What a unique great flavor with a kick. Everyone and I mean everyone just loved it. Going to make it again for sure. Another great recipe. Thanks!
Thank you! You are amazingly creative, Yummy Yumna!
I have a question about peanuts. If I use ground peanuts to cook in the soup instead of the peanut butter, can I use them raw or shall I roast them first? Shall I then put them in with the liquid so they can cook through?
Aww thank you! I think it’s better to roast them and if you can grind them in a food processor before adding them to the liquid. That will give it the best flavor!
This soup is AMAZING. It has a little kick and perfect for a cold day. So much flavor. One of my favorites and go-to’s now.
That’s incredible! Thank you so much!
How many cups is a serving?
It’s roughly 2 cups per serving!
😍😍 You have to try this!! Served it with chicken over rice:)
Thank you so much!
Amazing!! My family had this with chicken served over rice and corn muffins on the side. All I can say is WOW😍! Definitely my new favorite:)
That sounds wonderful! I’m so happy to hear that!
Delicious! Quick and easy to make. Have literally told everyone about this recipe – it is too good not to share!
I love that! Thank you!
Just made your African curry dish! It tastes delicious! Love your enthusiasm and excitement! It’s so infectious! I’m always excited to try your dishes! You make them look so easy to make.
Hubby liked it too but next time I’ll make it with chicken thighs as it’ll come out more juicy (his feedback) hehe
Aww, thank you so much! I hope you both enjoy that version too!
I love that! Most welcome! Thank you!!
So fragrant and delicious!
This is such an easy recipe but chock-full of goodness! My husband could not stop saying between spoonfuls “ Babe, this soup is so good!”. Definitely making this one again!
Aww, thank you! I’m so glad you and your husband both loved it!
I made this. It’s delicious! I think I’d recommend unsweetened peanut butter though. While it makes it really delicious, always nice to have more control over how much or how little sweet/salty something is.
I also used water and not chicken broth.
For sure! I think unsweetened is better in this recipe too.
Thank you for this. My mother and I loved it 🙂
Delicious, delicious, delicious!!! My husband and I loved this dish so much!!
Aww, thank you so much!
Just made this recipe for dinner tonight. My husband and I loved it!! He worked at a Thai restaurant for 5 years so he can attest to how tasty this recipe is since it is very similar to a peanut curry. Thank you so much for sharing this piece of you with this recipe!
I love everything peanut butter! And this recipe made me love it even more! It’s soo delicious, healthy, and nutritious! Full of protein and good fats!
I would up the cayenne pepper next time for more heat.
Thank you for sharing this.
I love it! That sounds like such a good idea for some heat! Most welcome!
This is soup is soooo tasty! It’s like eating the peanut sauce that you dip your dumplings in! Very beginner friendly if you like peanut butter. I added rice cakes instead of rice and it bright such a comforting chewiness to the dish. Thanks, yumna!!
I love that! Most welcome!
I love this soup! This is my first time eating and making peanut soup. I made sure to follow the directions, and it turned out delicious! We will be making this soup again.
Thank you! I’m so happy to hear that!
I’ve had this soup many times before, however it was made by coworkers from Ghana. I must admit that I strongly dislike (hate) peanut butter, so I couldn’t believe how much I use to enjoy this soup.
I followed your recipe, but found that the peanut butter taste was way too strong. Even my granddaughter, who loves peanut butter, agreed with me. I would love to try it again. Can you suggest a brand of peanut butter to use? Also, I would not put an entire cup in the soup. In addition, I will use beef instead of chicken.
I would suggest any peanut butter that doesn’t contain oil, sugar, or any other additives. Feel free to reduce the amount of peanut butter and substitute the chicken for beef to fit your preferences!
You seriously don’t like peanut butter, made a peanut butter soup, and are mad because it tastes like peanut butter?
Seriously thank you! I’m surprised she even made it if she doesn’t like peanut butter 🤷♀️
I was so excited and tried this recipe! Unfortunately, I didn’t have natural peanut butter. The only one I have on hand contains cane sugar, and it made the soup too sweet.🥴 A little nauseating for me. So I just added spinach and am hoping the bitterness from the spinach will balance out the sweet taste. Anyway, thanks so much for sharing this recipe!
I’m so glad you tried this right away! But yes, I agree about the peanut butter with sugar, it can really affect the taste. Try adding a teaspoon of white vinegar, apple cider vinegar or lemon juice. It should help balance the sweetness. Or more spinach like you did!
Thank you for the suggestions! 🙂
UPDATE: I added juice from a small lemon to a serving of this soup, and it turned out so delicious! The lemon juice neutralized the sweetness perfectly. Thanks again!
Yay! Thank you for sharing that with me!
Not gonna lie I was a bit skeptical about adding peanut butter to soup but MY GOD! So so good! This dish is very hearty and special, we had it with leftover vermicelli rice and I’m definitely gonna be making this again. Maybe next time add some mushrooms! Thank you so much for introducing me to this awesome recipe!!
Thank you so much! That does sound like it’d be lovely.
Very special dish. I upped the cayenne a couple pinches, upped the ginger a half tablespoon, and used an immersion blender for a few sicks just to thicken it a little, but it didn’t really need it. I also added the shredded chicken. Excellent. Thanks!
Thank you so much!
My husband and I love this soup! It is our go to and always have backup servings in the freezer. I make my own broth to use. TY
Thank you! I’m so glad to hear. The homemade broth sounds heavenly!
Dying to make this. Katie, how many cups roughly does this make if following the recipe exactly?
I’m hoping that each serving gives me at least 1.5 cups to smother over some chopped veges. Also, has anyone tried this with ground turkey?
I think it makes about 8 cups! I hope you enjoy it!
Absolutely loved this soup! I had shredded roasted chicken on hand and used it as directed. My husband also loved this soup. I plan on making it again soon and sharing with friends so as to introduce them to this new-found delight!
Yay! I’m so happy to hear that! Thank you for sharing 🙂
My soup is simmering as I write this. Am hoping mine turns out to be as delicious as the reviews. This is my first time to make this soup.
Hi Ann! How was it? I hope you liked it!
This has been a Thanksgiving perennial, for using leftover turkey. I usually followed the recipe in Joy of Cooking, but I didn’t have carrots handy and I did have a sweet potato, so yours was a fortuitous find. I threw in half a can of chopped jalapenos (I had used the other half to make cornbread) and some spicy tomato sauce. Used real tomatoes, not paste. Also some half and half and sugar. Came out just right
Oh what an awesome use for leftover turkey! Love the tweaks you made to the recipe too…sounds delicious!!
Hi Yumna!! I absolutely ADORE your page!! I am a college senior at Indiana University and your recipes are so college-kitchen friendly! Tonight I made your West African Chicken Peanut Soup//Granat Soup. It was so delicious! 🙂
Aww that makes me so happy to hear! Thank you so much!!
I love that you made sure to include the country where you learned about granat soup. This gives your readers some historical and geographical context. Also mentioning aspects of the soup being eaten in other West African countries and how it is eaten is great. Often times Africa is referred to “Africa or African xyz dish” as if she is a monolith and one country when she is a continent consisting of many countries/diverse cultures. However, calling this recipe “authentic” wouldn’t be accurate since it is not made with the original ingredients, technique that we (yes I am Sierra Leonean) traditionally use nor is it from your culture. A recipe also cannot be authentic because you learned a dish directly(or indirectly from your family) from another culture. Authentic is when the recipe is from the source. A better/accurate way to describe this recipe would be “My version of Sierra Leonean Peanut soup…” So I am curious to know what makes this recipe “authentic” to you? In food blog world it is important to be mindful of the words we use to describe dishes especially dishes that are outside our culture/race. Words are powerful especially in food writing about cultures. Mislabeling spreads misinformation and enables appropriation. I just want you to be mindful of this moving forward.
Sure thing! If you read the first paragraph, it says I grew up in West Africa. We made this recipe monthly and learned it from the locals who’s ancestors developed the recipe. It doesn’t get more authentic that that so I’m confused about your question.
I thought the same thing. We (Sierra leoneans) definitely don’t put sweet potatoes in our granat soup/stew. Authentic would mean, the meats we use, the ingredients we use, and how we prepare it. This should have definitely been titled, “My rendition of peanut butter soup”
Nice try though. I’m sure it has a very interesting taste.
That’s not fair to say “nice try though” and that this is a “rendition” of the authentic recipe. This is because I grew up there and that’s exactly how we made it growing up learning it from the locals, using sweet potatoes and cassava (which is not readily available in the U.S.). But the taste and texture is the same as I learned it from living in Sierra Leone for 11 years.
Thank you for responding. Yes I read the entire post and recipe step by step. I’m not familiar with sweet potatoes being used in granat soup as a native from the culture. My tribes are are Mende and Krio. I learned from my Krio side how to make it through out my life. I haven’t seen sweet potatoes or that kind of sweet potato used in granat soup since I don’t believe it to be native to the country. So that’s why the verbiage of using “authentic” seems a bit questionable to me. Now I know every person makes it different depending on the tribe and region sometimes even the hand that makes it. Is there a specific tribe that makes it with sweet potato or is that your version?
Thank you for responding. Yes I read the entire post and recipe step by step. I’m not familiar with sweet potatoes being used in granat soup as a native from the culture. My tribes are are Mende and Krio. I learned from my Krio side how to make it through out my life. I haven’t seen sweet potatoes or that kind of sweet potato used in granat soup. So that’s why the verbiage of using “authentic” seems a bit questionable to me. Now I know every person makes it different depending on the tribe and region sometimes even the hand that makes it.
Update: I just re-read and I see the section that you mentioned this version. “Peanut soup is an authentic African recipe that’s very popular in West Africa, and especially in Ghana. I grew up in Sierra Leone, so the version we used to eat may slightly vary from other regional versions. But essentially, the recipe is made up of ground peanuts (or peanut butter) with tomato paste and spices.”
Thank you for clarifying. As you can see I am very protective over Salone cuisine in the food world because I often see it being appropriated. I apologize of my words came off a bit aggressive. Its something that happens too often especially with this specific dish. So that’s why I wanted to address. Thank you again for properly naming the dish and stating the facts regarding its origin.
No problem at all! I totally understand!
Michaella, do you have your version of this dish somewhere online? I plan to make this version as I love all of the ingredients, but I am interested in other authentic versions too.
I made this this evening- this is sooooo good! I was a little sceptical at the limited list of ingredients and the seemingly easiness of the method. But my goodness it packs a flavour punch.
So glad I made the full amount of sauce so I have more for another day.
Yay! So glad to hear it. I agree, it seems so simple but it really is divine!!
I loooooove this to make for my vegan sister! I also go ahead and double the amount of sweet potatos and whatever green im using it to make it extra nutrient packed! It is less traditional, but I love it! So filling.
Yay, so glad to hear! So sweet of you making it for your sister and I’m glad you loved it! Thank you!
I tried your recipe & we loved it. Instead of spinach I used collard greens & 1 large red sweet pepper chopped in my food processor. Also just a tiny bit of sour cream with cilantro leaves on top for presentation. Also I used all organic everything. Great recipe, thank you!
Yay so glad you tried it and loved it! Thank you so much 🙂
I just wanted to say that i loved your peanut butter soup!
Im used to having it without the sweet potatoes and spinach, but the addition made it taste even better!
Yay, so glad to hear it! Thanks so much!!
Oh.my.GOODness this is yum. I’ve been wanting to travel to West Africa for a while and this recipe pretty much sealed the deal 🙂 😉
Awww so happy to hear that!! Thank you!
I made this and it was so good! I didn’t omitted the chicken and didn’t have spinach. I will be making this one again. Thank you.
So glad to hear that! Thank you!
This really is a delicious dish.
I added some smoked duck breast instead of chicken to turn the soup into a special meal.
Thanks for sharing ???
Oh wow that sounds so good! Thank you for sharing!!
Made this today for lunch and love the flavor so much I’m having more for dinner.
Thank you for another simple and flavorful recipe!
Yay! I’m so happy to hear that you made it and loved it!! Thanks so much for sharing 🙂
This was so so good! Never would have thought to put those flavors together. I love it so much, and will be making this again to keep me full and warm this winter. Thank you!!!
Yay! I’m so happy to hear that! Yes, it definitely different, but the flavors go so well together and it’s so yummy in the winter!
Seems an amazing recips. Will surely try it soon.
Thanks! Hope you like it!
So simple but so tasty and flavorful. Just moved from Texas to Wisconsin so I’m going to be making this to keep me alive and warm during the winter haha! Thank you!
Haha I totally know how you feel! I used to live in Arizona and I’m in Michigan now. I’m glad you liked the soup!!
So yummy! I added a whole bag of spinach!
Yay! So glad to hear you liked it! And good call on the spinach haha
Just made it for the first time! I’ve never had anything like it before. I didn’t have sweet potatoes on hand so used russets instead. The flavours were very unique! However I found it a bit bland; and added a bit more salt + some sugar for sweetness! Definitely try it out!
So glad you tried it Carol! And I love how you added the salt and sugar for added sweetness! Thanks for being adventurous and trying it!
One of my favorite dishes! I love the new ‘tricks’ that Feelgoodfoodie suggests in this recipe. Really allows the peanut butter to turn into a tangy and delicious sauce. This is such a wholesome and hearty dish. Make sure you share with your friends, especially when you’re looking to discover a whole new cuisine.
Thanks so much! I really appreciate your feedback!!
This is awesome… and I’m not a peanut butter person, until now. Thanks for the recipe!
Haha…yes! Mission accomplished!
This is so amazing and rich in flavor!
Love African food. Thanks for the recipe. Just made it. Simple, easy to prepare and super delicious, specially with added pepper.
Yay! So glad to hear you already made it and enjoyed it 🙂
Thanks so much! So glad you enjoy this recipe!