Best 6 African Style Chicken Peanut Soup With Potatoes Recipes

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African style chicken peanut soup with potatoes is a traditional dish savored for its unique blend of flavors and textures. Originating from West Africa, this soup has become a staple in many homes due to its rich taste, affordability, and adaptability. This dish is prepared with succulent chicken, tender potatoes, an array of vegetables, and a sumptuous peanut-based broth, making it a complete and nutritious meal. Get ready to embark on a culinary journey as we explore the best recipe for african style chicken peanut soup with potatoes, unraveling its cultural significance, essential ingredients, and step-by-step instructions to create this delectable delicacy in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

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-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 STYLE CHICKEN PEANUT SOUP WITH POTATOES



African Style Chicken Peanut Soup With Potatoes image

This soup is absolutely delicious, it's habit-forming! so I strongly suggest to triple the recipe and freeze some, this soup freezes excellent! You can adjust all ingredients to taste slightly.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 medium sweet potato (cut into about 1-inch cubes or a little larger)
1 large russet potato (peeled and cut into cubes)
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 small red bell pepper, seeded and finely chopped
2 small jalapeno peppers, seeded and finely chopped
2 -4 teaspoons cumin
2 tablespoons vegetable oil (use more if desired)
1 tablespoon butter (or use all oil)
2 cups cooked chicken, chopped
1 -2 cup prepared salsa (mild or spicy)
5 cups chicken broth
1 (15 ounce) can black beans, drained
1/3 cup peanut butter
salt and black pepper

Steps:

  • Heat oil and butter in a large Dutch oven over medium-high heat.
  • Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
  • Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
  • Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.

Nutrition Facts : Calories 418.3, Fat 18.6, SaturatedFat 4.6, Cholesterol 40.1, Sodium 1028.2, Carbohydrate 38.3, Fiber 8.9, Sugar 6.4, Protein 26.8

AFRICAN PEANUT CHICKEN SOUP



African Peanut Chicken Soup image

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

Provided by Paisley Monsoon

Categories     Clear Soup

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 chicken breasts
1 onion
3 garlic cloves
2 medium sweet potatoes
1 green bell pepper
1 red bell pepper
3 1/2 cups chicken broth
1 1/2 cups V8 vegetable juice or 1 1/2 cups tomato juice
1 teaspoon ginger
1/2 teaspoon cayenne pepper
1/2 cup crunchy peanut butter

Steps:

  • Heat 1 Tbsp olive oil in a large pot.
  • Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped.
  • Stir and cook 5 minutes or until chicken is done.
  • Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them.
  • Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion); 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well.
  • Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally.
  • Add 1/2 cup crunchy peanut butter and stir constantly until well blended.
  • Serve.

Nutrition Facts : Calories 363.9, Fat 20.7, SaturatedFat 4.3, Cholesterol 46.4, Sodium 731.9, Carbohydrate 21.3, Fiber 4.7, Sugar 8.2, Protein 24.9

AFRICAN CHICKEN PEANUT SOUP RECIPE - (4.7/5)



African Chicken Peanut Soup Recipe - (4.7/5) image

Provided by á-24269

Number Of Ingredients 14

3 tablespoons vegetable oil
2 to 3 pounds chicken legs, thighs and/or wings
1 large yellow or white onion, sliced
3 inch piece of ginger, peeled and minced
6 to 8 garlic cloves, chopped coarsely
2 to 3 pounds sweet potatoes, peeled and cut into chunks
1 quart chicken stock
1 (15 ounce) can crushed tomatoes
1 cup peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
1 teaspoon ground cayenne pepper, or to taste
Salt and black pepper
1/4 to 1/2 cup chopped cilantro

Steps:

  • Heat vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. Sauté onions in the oil for 3 to 4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1 to 2 minutes, then add the sweet potatoes and stir well to combine. Add chicken, chicken stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 60 to 90 minutes, or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove chicken pieces and set them aside in a bowl until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand-the stew should be peppery. Stir in the cilantro and serve with steamed rice, if desired.

ASHLEY'S AFRICAN PEANUT SOUP



Ashley's African Peanut Soup image

I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.

Provided by Ashley Olmstead

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 5h30m

Yield 20

Number Of Ingredients 18

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1 onion, chopped
2 red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth, or more as needed
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 cup brown rice
1 cup crunchy peanut butter

Steps:

  • Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
  • Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
  • Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 22.8 g, Cholesterol 14.2 mg, Fat 8.7 g, Fiber 4 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 352.6 mg, Sugar 4.5 g

Tips:

  • Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well before adding them to the soup.
  • If you don't have peanut butter, you can use another type of nut butter, such as almond butter or cashew butter. However, peanut butter will give the soup the most authentic flavor.
  • If you don't have ginger, you can use ground ginger instead. However, fresh ginger will give the soup a more intense flavor.
  • If you don't have cayenne pepper, you can use another type of chili pepper, such as red pepper flakes or paprika. However, cayenne pepper will give the soup the most authentic flavor.
  • If you don't have chicken broth, you can use water instead. However, chicken broth will give the soup a more flavorful base.
  • Be sure to simmer the soup for at least 15 minutes, or until the chicken is cooked through. This will help the flavors to meld together and develop.
  • Serve the soup with rice, bread, or your favorite sides.

Conclusion:

African-style chicken peanut soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. The soup is packed with flavor and is sure to please everyone at your table. So next time you are looking for a new and exciting soup recipe, give this African-style chicken peanut soup a try.

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