Soups
Soupe d’Arachide (Peanut Soup)
Ingredients
- - 200 g (3/4 cup) smooth natural peanut butter
- - 2 tbsp vegetable oil
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - 2 cloves garlic, minced
- - 300 g (10 oz) chicken pieces, bone-in
- - 1 litre (4 cups) water or chicken stock
- - 1 stock cube
- - 1/2 tsp salt, or to taste
- - 1/4 tsp chilli powder
- - 1 carrot, sliced
Method
- Heat the oil in a large pot and brown the chicken pieces on all sides, about 6 minutes.
- Add the onion and garlic and cook until softened, about 4 minutes.
- Stir in the tomatoes and cook for 3 minutes.
- Whisk the peanut butter with a ladleful of the water or stock until smooth, then stir this into the pot along with the remaining liquid.
- Add the stock cube, salt, and chilli powder, and bring to a gentle simmer.
- Cover and simmer for 30 minutes, stirring occasionally to prevent the peanut butter from catching on the bottom.
- Add the carrot and simmer for a further 10 minutes, until the chicken is tender and the soup has thickened.
- Ladle into bowls and serve hot.
Introduction: Peanuts, grown widely across Burkina Faso, form the base of this rich, warming soup that appears at family tables throughout the year.
Cultural Background: Peanuts, grown widely across Burkina Faso, form the base of this rich, warming soup that appears at family tables throughout the year. Its velvety texture and deep nutty flavour make it a favourite comfort food, often served with a side of rice or a small piece of tô.
Tips: Whisking the peanut butter with warm liquid first prevents lumps forming in the finished soup. Stir occasionally throughout cooking, as peanut-based soups can catch and scorch on the base of the pot.
Variations: Use beef instead of chicken for a heartier version. Add chopped spinach or bitter leaf in the final 5 minutes for a vegetable-rich variation. For a vegan version, omit the chicken, use vegetable stock, and add chickpeas or extra vegetables for protein.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of water if too thick.
Nutrition: Approx. 340 kcal, 21 g protein, 15 g carbohydrate, 22 g fat per serving (based on 5 servings).
FAQs:
Q: Can I use chunky peanut butter?
A: Smooth peanut butter is traditional for this soup’s velvety texture, though chunky can be used if you prefer some bite.
Q: Is this soup very spicy?
A: It is only mildly spiced by default; add more chilli powder to taste if you prefer more heat.