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Peanut Soup

The Quirky Foodster Team

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Ingredients

  • 250 g (1 cup) roasted peanuts, ground into paste
  • 500 g (1 lb) chicken pieces
  • 200 g (2 medium) tomatoes, chopped
  • 100 g (1 medium) onion, chopped
  • 10 g (3 cloves) garlic, minced
  • 10 g (1 tbsp) ginger, grated
  • 1 litre (4 cups) chicken stock
  • 1 whole (1 whole) scotch bonnet pepper
  • 5g (1 tsp) salt

Method

  1. Season and brown the chicken pieces in a large pot over medium-high heat, then set aside.
  2. In the same pot, saute onion, garlic and ginger until softened.
  3. Add tomatoes and cook for 5 minutes until broken down.
  4. Whisk the peanut paste with a cup of the stock until smooth, then add to the pot along with the remaining stock.
  5. Return the chicken to the pot with the whole scotch bonnet and simmer covered for 35-40 minutes, stirring occasionally to prevent sticking.
  6. Season with salt, remove the whole pepper and serve hot.

Introduction: Made from freshly ground peanuts, this soup draws on Guinea's status as a major groundnut producer, especially in the Upper Guinea savanna.

Cultural Background: Made from freshly ground peanuts, this soup draws on Guinea's status as a major groundnut producer, especially in the Upper Guinea savanna. It is a filling dish traditionally served to guests as a sign of hospitality.

Tips: Stir frequently near the end of cooking as peanut-based soups can catch on the bottom of the pot. Use natural, unsweetened peanut butter if fresh-ground peanuts are unavailable.

Variations: Add sweet potato chunks for a heartier soup. Use smoked fish instead of chicken for a coastal variation.

Storage: Refrigerate up to 3 days; freezes well for up to 2 months.

Reheating: Reheat over low heat, stirring often and adding a little water if too thick.

Nutrition: Calories: 410 kcal | Protein: 26 g | Carbs: 14 g | Fat: 28 g | Fibre: 3 g

FAQs:

Q: Can I use peanut butter instead of ground peanuts?

A: Yes, natural unsweetened peanut butter is a convenient substitute for freshly ground peanuts.

Q: Is this dish very rich?

A: It is a hearty, rich soup traditionally eaten as a filling main meal rather than a starter.

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