Groundnut soup is a rich West African stew made with ground peanuts, tomatoes, aromatics and stock, often simmered with chicken or another protein. This version uses familiar ingredients and gives you a smooth, savory soup to serve with rice, fufu or another starch; recipes vary across countries and households.
Ingredients
- 2 lb (900 g) bone-in chicken thighs or drumsticks
- 1 tsp (6 g) fine salt, divided, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) smoked or sweet paprika
- 1 medium yellow onion, about 7 oz (200 g), finely chopped
- 1 red bell pepper, about 6 oz (170 g), chopped
- 2 medium tomatoes, about 10 oz (280 g), chopped, or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 ml) neutral cooking oil, such as sunflower or canola
- 1 tbsp (15 g) tomato paste
- 1 tbsp (10 g) grated fresh ginger
- 2 garlic cloves, about 10 g, minced
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground cayenne, or less to taste
- 1 cup (250 g) smooth, unsweetened peanut butter, preferably natural
- 4 cups (950 ml) low-sodium chicken stock or water, divided
- 1 small habanero or Scotch bonnet pepper, whole and uncut (optional)
- 2 cups (60 g) chopped spinach or kale (optional)
- 1 tbsp (15 ml) lime juice, to finish (optional)
Instructions
- Season the chicken. Pat the chicken dry. Season all over with about half the salt, the black pepper and paprika. Set aside while you prepare the vegetables; there is no extended marinating time.
- Brown the chicken. Heat the oil in a heavy pot over medium-high heat. Working in batches if needed, brown the chicken for about 3 minutes per side. Transfer it to a plate; it does not need to be cooked through yet.
- Cook the aromatics. Reduce the heat to medium. Add the onion and bell pepper to the pot and cook for 5 minutes, stirring and scraping up browned bits. Add the tomato paste, ginger, garlic, coriander and cayenne. Stir for 1 minute, until fragrant.
- Make the peanut mixture. Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they begin to soften. In a bowl, whisk the peanut butter with 1 cup (240 ml) of the stock until smooth and pourable. This prevents lumps and makes it easier to incorporate.
- Simmer the soup. Pour the peanut mixture and remaining 3 cups (710 ml) stock into the pot. Stir well, return the chicken and any juices to the pot, and bring just to a gentle simmer. Add the whole hot pepper if using. Partly cover and cook gently for 45–55 minutes, stirring every 8–10 minutes so the peanut mixture does not catch on the bottom. Keep the heat low enough for small, steady bubbles rather than a hard boil.
- Check doneness and finish. Check the thickest part of a chicken piece with a food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Simmer a little longer if needed. Stir in the greens, if using, and cook for 3–5 minutes until wilted. Remove the whole pepper before serving, then taste and adjust salt. Add lime juice if you like a brighter finish.
Tips
- Choose the right peanut butter. Use smooth, unsweetened peanut butter. Natural peanut butter may separate in the jar, so stir it thoroughly before measuring. Avoid sweetened spreads, which can make the soup unexpectedly sugary.
- Keep the simmer gentle. Peanut butter is dense and can scorch if left at a hard boil or unstirred. A heavy-bottomed pot, low heat and regular stirring help keep the soup smooth.
- Adjust thickness gradually. The soup thickens as it cooks and again as it cools. If it becomes too thick, stir in hot stock or water a little at a time; if it is thin, simmer uncovered for several minutes, stirring often.
- Control the heat. Keep the habanero whole for a milder pepper aroma, and remove it before it breaks. For more heat, pierce it or add cayenne in small increments. Wash hands after handling hot peppers.
Serving Suggestions
Serve the soup hot in bowls with steamed rice, boiled yam, cassava, plantain, banku or fufu. These starchy sides balance the thick, savory sauce and make it easy to scoop. A small serving of sliced avocado or a crisp, lightly dressed salad can add a cool contrast. If serving rice or another cooked side, keep it hot until serving rather than leaving it at room temperature.
Variations
For a meat-free pot, replace the chicken with 1 lb (450 g) cubed sweet potato, eggplant or firm tofu, and use vegetable stock. Add sweet potato near the start of the simmer; add eggplant or tofu later so it does not become overly soft. Cooking time will vary, so simmer until the vegetables are tender.
For a more traditional peanut flavor, use roasted, unsalted groundnuts (peanuts) ground into a smooth paste instead of peanut butter. Measure 1 cup (250 g) of paste and whisk with stock as directed; freshly ground paste may need extra blending to become smooth. If groundnuts are unavailable, smooth almond butter can work, but it changes the characteristic flavor. You can also use beef or smoked fish in place of chicken, adjusting the simmering time to suit the cut; check fish reaches 145°F (63°C) with a thermometer and avoid overcooking it.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size containers for up to 3 months for best quality; thaw overnight in the refrigerator. The peanut base may separate slightly after freezing, but stirring while reheating usually brings it back together.
Reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of water or stock if needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. In a microwave, cover loosely, stir at intervals for even heating, and confirm the center reaches 165°F (74°C). Avoid leaving the soup warm at room temperature for more than 2 hours.
Frequently Asked Questions
Is groundnut soup the same as peanut soup?
Yes. Groundnut is another name for peanut, and the dish is commonly called groundnut soup or peanut soup. Ingredients and seasoning vary by region and household.
Can I make it without chicken?
Yes. Use vegetable stock and vegetables, tofu or beans. Add ingredients according to how long they take to become tender, and season carefully because the soup will not get the flavor of chicken drippings.
Why is my soup oily?
Peanut oil can rise to the surface, especially when natural peanut butter is used. Stir the soup well before serving. A thin sheen is normal; if there is a large amount, spoon off a little rather than trying to boil it away.
Can I use crunchy peanut butter?
You can, but the soup will have small peanut pieces rather than a uniformly smooth texture. For a smoother result, blend the peanut butter with stock before adding it, or use smooth peanut butter.
How can I make the soup less spicy?
Leave out the cayenne and hot pepper, or add a whole pepper without piercing it and remove it before it breaks. If the soup is already too spicy, stir in a little more unsweetened peanut butter and stock; this softens the heat but also makes the soup thicker.
Is groundnut soup safe for people with peanut allergies?
No. Peanuts are the defining ingredient and can cause severe allergic reactions. Do not serve this recipe to anyone with a peanut allergy; substituting another nut or seed butter may also pose allergy risks and will change the dish.
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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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