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Liberian Groundnut Soup

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15 minutes
Prep
50 minutes
Cook

Ingredients

  • 300 g (1 1/4 cups) smooth natural peanut butter
  • 200 g (7 oz) smoked fish, deboned and flaked
  • 150 g (5 oz) chicken pieces or beef, cubed
  • 2 tomatoes, blended
  • 1 onion, chopped
  • 1 Scotch bonnet pepper, whole
  • 1 stock cube
  • 800 ml (3 1/3 cups) water
  • Salt, to taste
  • 600 g (3 cups) cooked white rice, to serve

Method

  1. In a large pot, brown the chicken or beef over medium heat for 5-6 minutes.
  2. Add the onion and blended tomato and cook for 5 minutes until the raw tomato smell fades.
  3. In a bowl, whisk the peanut butter with 250 ml (1 cup) of warm water until smooth, then stir into the pot.
  4. Add the remaining water, smoked fish, whole Scotch bonnet pepper, and stock cube.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 35-40 minutes, stirring occasionally to prevent sticking, until thickened and the oil rises to the surface.
  6. Season with salt to taste and remove the whole pepper before serving.
  7. Serve hot over steamed white rice.

Introduction: Groundnut (peanut) soup is a creamy, nutty soup made from ground roasted peanuts simmered with tomato, chili, and smoked fish or meat.

Cultural Background: Groundnut (peanut) soup is a creamy, nutty soup made from ground roasted peanuts simmered with tomato, chili, and smoked fish or meat. It's a comforting staple across Liberia, often prepared for Sunday family meals, and reflects the country's long tradition of groundnut farming in its interior regions.

Tips: Stir frequently, especially in the last 15 minutes — peanut-based soups can catch and scorch on the bottom. Whisking the peanut butter with warm water first helps it blend smoothly into the soup without lumps.

Variations: Add chopped cabbage or spinach for extra vegetables. Use smoked turkey wings in place of chicken for a deeper smoky flavor.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently over low heat, stirring often and adding a splash of water to loosen the consistency.

FAQs:

Q: Can I use crunchy peanut butter?

A: Smooth is traditional, but crunchy works if you don't mind extra texture.

Q: Is this the same as West African peanut stew?

A: It's closely related, but the Liberian version leans on smoked fish and a thinner, soup-like consistency.

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