Groundnut Soup

5 from 1 vote

This creamy groundnut soup gets its deep, nutty flavor from blended peanuts, ripe tomatoes, and a few bold West African spices. I add chicken thighs for extra richness, and the whole pot comes together in under an hour. It's hearty, satisfying, and tastes even better the next day.

Prep Time10

Cook Time45

Total Time55

Course: Soups & Stews

Cuisine: African, Nigerian

Diet: Gluten Free

Servings:

Calories: 513kcal

Author: Tayo Oredola

Ingredients

6 chicken thighs bone-in
1 red bell pepper
1 habanero pepper
½ onion chopped
4 cups spinach
1.5 cups ground peanuts or peanut butter
2 roma tomatoes
2 tablespoon peanut oil
1 teaspoon bouillon powder
1 tablespoon ground crayfish
¼ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt or to taste

To brown the chicken

½ teaspoon salt
½ teaspoon black pepper

Instructions

Blend the peanuts with a high-powered blender, if using raw peanuts.
1.5 cups ground peanuts
Wash and pat dry the chicken. Then, rub salt and black pepper on the chicken.
6 chicken thighs, ½ teaspoon salt, ½ teaspoon black pepper
Pour some peanut oil into a pan and add the chicken thighs when heated.
2 tablespoon peanut oil
Brown the chicken on both sides for about 5 minutes each. Take the chicken and set it aside.
Blend the tomatoes and peppers together while the chicken is being browned.
1 red bell pepper, 1 habanero pepper, 2 roma tomatoes
Add chopped onions to the same pan and sauté for a few minutes. Remember to scrape the browned bits from the pan.
½ onion
Pour in the blended tomatoes and peppers and simmer for five minutes. Add in all the spices and simmer for another five minutes.
1 teaspoon bouillon powder, 1 tablespoon ground crayfish, ¼ teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon salt
Add 3 cups of water and bring to a boil.
Pour the groundnuts into the pot and stir till it begins to thicken.
Simmer for 5 minutes, then add the browned chicken.
Add 1-2 more cup of water, if needed, and taste for spices.
Bring to a boil and simmer for about 15 minutes until the chicken is cooked.
Add the spinach to the pot and simmer on low heat till the spinach is soft.
4 cups spinach

Notes

- If the soup becomes too thick, you can adjust its thickness by adding more water or broth. It should have a creamy yet pourable consistency.

- Ensure the groundnut paste is smooth to avoid lumps in the soup. Blend thoroughly for the best results.

- Add extra cayenne peppers or habanero pepper to increase the heat level.

- You don't have to use chicken in this dish. If you have any cooked meats on hand (beef, lamb, pork, or seafood), you can use them instead.

Nutrition