How To Make West African Peanut Soup
An exquisite dish particular in West Africa, this peanut soup tastes like a new-found haven of peanuty puree seasoned with various herbs and spices!
Heat the oil in a large Dutch oven over medium heat. Sauté the onion for about 8 minutes until lightly browned.
Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne. Sauté together for about 2 to 3 minutes to release their fragrance. Then stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally for about 5 minutes to meld the flavors.
Add the stock and peanuts. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Return the soup to the saucepan.
Whisk in the peanut butter and chopped cilantro. Season with salt and pepper, and heat through.
Serve and garnish with additional chopped cilantro, crushed peanuts, and/or tomatoes.
- Calories: 519.05kcal
- Fat: 33.53g
- Saturated Fat: 5.39g
- Trans Fat: 0.06g
- Monounsaturated Fat: 17.91g
- Polyunsaturated Fat: 8.32g
- Carbohydrates: 39.28g
- Fiber: 6.78g
- Sugar: 13.96g
- Protein: 20.91g
- Cholesterol: 8.64mg
- Sodium: 1172.26mg
- Calcium: 91.40mg
- Potassium: 1056.67mg
- Iron: 3.39mg
- Vitamin A: 504.70µg
- Vitamin C: 14.34mg
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