This Senegalese-inspired soup combines chicken, peanut butter, tomato, sweet potato, and leafy greens in a savory, gently spiced broth. It draws on West African groundnut cooking, including Senegalese maafe, while offering a soupier, weeknight-friendly version; recipes and family traditions vary across the region.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) neutral cooking oil, such as canola or sunflower oil
- 1 medium yellow onion, finely chopped (about 1 cup or 150 g)
- 3 garlic cloves, minced (about 1 tbsp or 9 g)
- 1 tbsp (15 g) finely grated fresh ginger
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground cumin
- ¼ tsp (0.5 g) cayenne pepper, or less to taste
- 2 tbsp (32 g) tomato paste
- 1 can crushed tomatoes, 14½ oz (411 g)
- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb (450 g) sweet potato, peeled and cut into ¾-inch (2 cm) cubes
- ¾ cup (about 190 g) smooth, unsweetened peanut butter
- 5 oz (140 g) baby spinach, roughly chopped if the leaves are large
- 1 tsp (5 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
Instructions
- Prepare the ingredients. Cut the chicken and sweet potato into evenly sized pieces so they cook at a similar pace. Chop the onion, mince the garlic, and grate the ginger. Measure the spices, tomato paste, and peanut butter before starting; the first few steps move quickly once the pot is hot.
- Brown the chicken, 8 minutes. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in two batches if the pot is crowded. Sprinkle with a little of the salt and pepper, then brown for about 4 minutes per side. The pieces do not need to cook through yet. Transfer them to a plate; leave the browned bits and any oil in the pot.
- Soften the aromatics, 6 minutes. Reduce the heat to medium and add the onion. Cook, stirring occasionally, until softened and beginning to turn translucent. If the pot looks dry or the onion starts to stick, add a tablespoon of stock rather than extra oil. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Build the tomato base, 6 minutes. Stir in the coriander, cumin, cayenne, and tomato paste. Cook for 2 minutes, stirring so the paste darkens slightly without scorching. Add the crushed tomatoes and scrape the bottom of the pot to loosen the browned bits. Cook for 3 minutes, stirring once or twice.
- Add the stock and sweet potato, 22 minutes. Pour in the chicken stock and add the sweet potato. Return the browned chicken and any juices on the plate to the pot. Bring the soup to a gentle boil, which should take about 4 minutes, then lower the heat so it simmers steadily. Cover partially and simmer for 18 minutes, stirring once halfway through so the vegetables do not settle and catch.
- Whisk in the peanut butter, 11 minutes. Ladle about 1 cup (240 ml) of hot broth into a bowl and whisk in the peanut butter a few spoonfuls at a time until smooth. Stir this mixture back into the pot. Simmer uncovered for 11 minutes, stirring regularly. The USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C); check the thickest pieces with a food thermometer before serving. The sweet potato should be tender but still hold its shape.
- Finish with spinach and lime, 2 minutes. Stir in the spinach and cook just until wilted, about 2 minutes. Remove the pot from the heat, add the lime juice, and taste. Adjust the salt, pepper, cayenne, or lime to suit your preference. If the soup is thicker than you like, stir in a little hot stock or water; if it seems thin, simmer it uncovered for a few more minutes.
Tips
- Choose the right peanut butter. Use smooth peanut butter with no added sugar for the most balanced savory flavor. Natural peanut butter can separate in its jar, so stir it thoroughly before measuring. If your peanut butter is salted, start with less salt in the soup and season at the end.
- Temper the peanut butter before adding it. Whisking it with hot broth first helps it blend into the soup without forming stubborn lumps. Avoid dumping a thick spoonful straight into the pot, and keep the soup at a gentle simmer rather than a hard boil after adding it.
- Keep the vegetables in distinct pieces. Cut the sweet potato into roughly equal cubes and check it near the end of its simmer. Smaller pieces cook faster and may soften into the broth; that is fine if you like a thicker soup, but it will be less chunky.
- Adjust the heat in stages. Cayenne varies in strength, and the peanut butter softens the impression of spice. Start with the listed amount, taste after the soup has simmered, and add more in a small pinch at a time. Lime at the end brightens the rich broth without making it taste sour.
Serving Suggestions
Serve the soup hot in deep bowls, with lime wedges so each person can add acidity to taste. Steamed white rice is a simple accompaniment: spoon the soup over a small mound of rice, or serve the rice separately so it does not absorb too much broth as it sits. For six servings, cook about 1½ cups (285 g) dry long-grain rice according to its package directions; this is a serving suggestion and is not included in the soup’s recipe timing.
A crusty loaf or flatbread can help scoop up the last of the peanut-rich broth. If you want a lighter-feeling meal, serve smaller bowls alongside a crisp cabbage or cucumber salad dressed with lime. The soup is filling on its own, so sides are optional. Put out extra lime and a little sliced chile rather than adding more heat to the whole pot; that makes it easier to serve people with different spice preferences.
Variations
Use a traditional groundnut paste if available. In Senegal and neighboring countries, groundnuts (peanuts) are commonly used in savory dishes, and local preparations differ. A smooth, unsweetened groundnut paste can replace the peanut butter in the same quantity. It may taste more strongly of roasted peanuts or have a coarser texture, so whisk it with broth especially well. Peanut butter is a practical substitute when groundnut paste is not easy to find, but sweetened or flavored spreads can make the soup noticeably sweeter.
Swap the greens or vegetables. Collard greens or chopped kale can stand in for spinach. Add tougher greens with the sweet potato so they have time to soften; tender spinach belongs at the end. You can also replace some or all of the sweet potato with peeled regular potato or pumpkin. These changes alter the sweetness and texture, so taste the broth after the vegetables are tender and adjust the lime and salt.
Make it vegetarian. Leave out the chicken, use vegetable stock, and add a drained can of chickpeas or cooked white beans for substance. Add the beans with the peanut butter so they warm through without breaking apart. The soup will have a different flavor from a chicken version, but the tomato, peanut, and greens still make a satisfying bowl. Check the seasoning carefully, since vegetable stock can vary in saltiness.
Choose a different cut of chicken. Boneless chicken breast can replace the thighs, but it is leaner and can dry out if simmered too long. Cut it into similarly sized pieces and check its temperature as soon as it is cooked through. Bone-in chicken thighs also work, though they take longer to cook and are less convenient to portion; allow extra simmering time and verify 165°F (74°C) near the bone without touching the bone with the thermometer.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. The peanut butter may firm up and the broth may look slightly separated when cold; that is normal. Stir the soup as it warms, and add a splash of stock or water if it has thickened in storage.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often until steaming throughout. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid bringing the soup to a vigorous boil, which can make the chicken and sweet potato break apart and may cause the peanut-rich broth to look oily. In a microwave, heat in a covered microwave-safe bowl in short intervals, stirring between each one, and check the temperature in more than one spot.
For longer storage, freeze the soup in airtight containers, leaving a little room for expansion, for up to 2 to 3 months for best quality. Thaw it overnight in the refrigerator before reheating. The spinach and peanut broth may change texture slightly after freezing, but thorough stirring while reheating usually brings the soup back together. Do not leave cooked soup at room temperature for extended storage.
Frequently Asked Questions
Is Senegalese soup the same as maafe?
Not exactly. Maafe, also called groundnut or peanut stew in parts of West Africa, is a family of dishes rather than one fixed recipe, and its thickness and ingredients vary. This recipe is a soupier, chicken-and-sweet-potato version inspired by that peanut-and-tomato flavor combination, not a claim to represent every Senegalese preparation.
Can I use crunchy or sweetened peanut butter?
Crunchy peanut butter will work, although the broth will have small peanut pieces rather than a smooth texture. Sweetened peanut butter can make the soup unexpectedly sweet, so smooth, unsweetened peanut butter is preferable. If sweetened spread is all you have, begin with less and taste before adding the full amount; do not add extra salt until the soup is finished.
Can I make the soup ahead?
Yes. Make it through the simmering steps, cool it promptly, and refrigerate it for up to 3 to 4 days. For the freshest color and texture, you can wait to add the spinach and lime until reheating, then simmer the greens briefly until wilted. Reheat the soup to 165°F (74°C) and add a little stock if the broth has thickened.
How can I make the soup less spicy?
Omit the cayenne or use just a small pinch. The recipe’s coriander and cumin provide warmth without depending on chile heat. If the finished soup is already too spicy, add a little more stock and peanut butter, then taste again; serving it with rice and lime can also balance each bowl without changing the entire pot as much.
Why is my peanut soup grainy or oily?
Natural peanut butter can be coarse or separated, and a hard boil can encourage the fat to separate from the broth. Whisk the peanut butter with hot broth until smooth before adding it, then keep the pot at a gentle simmer and stir regularly. If a little oil rises, stir the soup firmly; a small amount of separation does not mean it has spoiled.
Can I use chicken breast instead of thighs?
Yes. Use the same weight of boneless chicken breast and cut it into even pieces, but begin checking it before the full simmering time is up because breast meat can dry out more quickly. Use a food thermometer to confirm the thickest piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry.
Related
- Senegalese Yassa Recipe: Tangy Chicken and Onions
- Senegalese Chicken Recipe: Yassa with Lemon and Onions
- Senegalese Jollof Rice: A Tomato-Pepper One-Pot Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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