Best 5 African Chicken Peanut Butter Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the vibrant heart of Africa with our tantalizing African Chicken Peanut Butter Soup. This delectable dish, brimming with bold flavors and enticing aromas, promises an explosion of taste in every bite. Our comprehensive guide features not one, but two irresistible variations of this beloved soup, ensuring that every palate finds its perfect match.

The first recipe, a Ghanaian specialty, takes you on a tour of rich and robust flavors. Tender chicken simmers in a velvety peanut butter broth, infused with the warmth of ginger, garlic, and aromatic spices. This symphony of flavors is further enhanced by the addition of fresh tomatoes, bell peppers, and a hint of lime, creating a harmonious blend of tanginess and sweetness.

Alternatively, our Nigerian-inspired recipe offers a taste of West African culinary heritage. Succulent chicken is lovingly stewed in a creamy peanut butter sauce, delicately seasoned with a medley of herbs and spices. The addition of okra lends a delightful textural contrast, while hearty vegetables like carrots and potatoes add depth and nutrition. A sprinkle of chili flakes imparts a subtle warmth, inviting a delightful interplay of flavors.

Both recipes are a testament to the culinary diversity of Africa, showcasing the vibrant flavors and rich traditions that make African cuisine so beloved worldwide. Whether you prefer the bold intensity of the Ghanaian version or the comforting embrace of the Nigerian variation, this African Chicken Peanut Butter Soup is sure to become a cherished favorite in your culinary repertoire. So, gather your ingredients, fire up the stove, and let the irresistible aroma of this delectable soup fill your kitchen as you embark on a culinary adventure to the heart of Africa.

Here are our top 5 tried and tested recipes!

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 18

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

  • Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  • Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
  • Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
  • Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

AFRICAN CHICKEN PEANUT BUTTER SOUP



African Chicken Peanut Butter Soup image

Make and share this African Chicken Peanut Butter Soup recipe from Food.com.

Provided by Outta Here

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces (legs and thighs work best)
1 large onion, chopped
2 garlic cloves, crushed
3 -4 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
1 cup chunky peanut butter
1 (14 ounce) can diced tomatoes (no need to drain)
1 butternut squash, peeled, seeded and cubed
2 medium russet potatoes, peeled and cubed
salt and pepper, to taste

Steps:

  • Heat oil in large dutch oven over medium-high heat.
  • Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
  • Push aside and add chicken pieces, a few at a time, and saute until golden brown.
  • Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
  • Stir in peanut butter and tomatoes.
  • Add three-fourths of the squash and cook down.
  • Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
  • Season with salt and pepper and ladle into bowls.

WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup With Chicken image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Categories     dinner, one pot, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

  • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  • Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  • Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams

WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup with Chicken image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt and freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

  • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  • Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  • Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

SPICY AFRICAN CHICKEN PEANUT SOUP



Spicy African Chicken Peanut Soup image

Make and share this Spicy African Chicken Peanut Soup recipe from Food.com.

Provided by House

Categories     Curries

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon sesame oil
3 chicken breast halves, cut into 1-inch pieces
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
6 cups chicken broth
1/2 cup tomato paste
2 cups stewed tomatoes, chopped
1/3 cup chunky peanut butter

Steps:

  • In a large dutch oven or soup pot, heat the sesame oil.
  • Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
  • Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
  • Heat through, but don't boil. Serve hot.

Tips:

  • For a richer flavor, use creamy peanut butter instead of chunky peanut butter.
  • If you don't have chicken broth, you can use vegetable broth or water.
  • To make the soup spicier, add a teaspoon or two of cayenne pepper or chili powder.
  • If you want a thicker soup, add more peanut butter or cornstarch.
  • Serve the soup with rice, noodles, or bread.

Conclusion:

African chicken peanut butter soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The soup is packed with flavor and can be customized to your liking. Whether you like it spicy or mild, thick or thin, this soup is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #soups-stews     #poultry     #african     #chicken     #dietary     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #meat     #4-hours-or-less

Related Topics