Journey to West Africa with our West African Peanut Soup with Chicken! This is not just a meal; it's a comforting stew that combines traditional ingredients in a way that is both satisfying and steeped in cultural tradition.
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West African Peanut Soup, often referred to as Groundnut Stew, is a popular dish across West Africa. It combines the nutty peanuts with chicken, all simmered in a tomato-based broth that's subtly sweetened with sweet potatoes and brightened with a hint of lime.
This stew reflects the heart of West African cooking—generous, spicy, and unforgettably delicious.
Why We Love This Recipe
- Hearty and Nutritious: Packed with lean protein from chicken and fiber-rich sweet potatoes.
- One-Pot: Simplifies cooking and cleanup, ideal for busy weeknights.
- Versatile and Adaptable: Easily adjusted to suit various dietary needs and preferences.
- Crowd-Pleaser: Perfect for family gatherings or casual entertaining, satisfying every palate.
West African Peanut Soup with Chicken Ingredients
- Chicken Thighs (Boneless, Skinless): Lean protein that forms the base of the stew.
- Sweet Potatoes: Adds a mild sweetness and hearty texture.
- Spinach: Introduces a fresh, green element packed with nutrients.
- Natural Peanut Butter: Infuses the stew with a rich, creamy texture and nutty flavor.
- Chicken Stock: Provides the liquid base, enhancing the overall savoriness.
- Tomato Paste: Deepens the stew's color and enriches the tomato flavor.
- Onion and Garlic: Fundamental for a flavorful base.
- Coconut Milk: Brings creaminess and a subtle tropical sweetness.
- Garbanzo Beans: Contributes texture and protein, making the stew more filling.
- Lime: Brightens the dish with a touch of acidity.
- Sesame Oil: Used for sautéing; adds a slight nutty undertone.
- Curry Powder: Provides warmth and complexity with a mix of spices.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
Homemade Chicken Stock: Substitute with boxed chicken stock or vegetable broth.
Chicken: Vegan? Use chickpeas or tofu instead.
Sweet Potatoes: Substitute with butternut squash for a similar texture.
Peanut Butter: Almond butter can be used as an alternative.
Diet: Make it vegan by substituting chicken with chickpeas.
Spice: Add a Scotch bonnet pepper for authentic heat.
How to Make West African Peanut Soup with Chicken
STEP ONE: Sear the Chicken
Trim any excess fat from the chicken. Cut the chicken into 1-inch cubes and season with salt and pepper.
Heat 2 tablespoons of the toasted sesame oil in a large pot over medium-high heat. Add the chicken thighs and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
STEP TWO: Sauté Onion and Garlic
In the same pot, add the remaining sesame oil. Sauté the chopped onion and minced garlic until fragrant, about 5-7 minutes. Stir in the curry powder, crushed red pepper flakes, and cayenne pepper. Cook for 2-3 minutes to release their flavors.
Mix in the tomato paste and hand-crushed tomatoes. Stir in the peanut butter and cook until the mixture starts to thicken, about 7-10 minutes.
STEP THREE: Combine Ingredients
Add the diced sweet potatoes, chicken pieces, and chicken stock, bringing the mixture to a simmer. Cook until the sweet potatoes are tender and the chicken is cooked through, about 20-25 minutes.
Pour in the drained and rinsed garbanzo beans and coconut milk. Stir to combine.
STEP FOUR: Finish and Serve
Mix in the chopped spinach (or collard greens) and simmer until wilted, about 5 minutes. Stir in the lime juice, then season with salt and freshly ground black pepper.
Serve the stew in bowls, garnishing with crushed roasted pistachios and chopped cilantro. Enjoy this one-pot meal with warm naan or steamed basmati rice.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the stew sit for a few hours or overnight in the refrigerator for improved flavor.
✔️ DO Thin out the soup with a bit more chicken stock or water to reach your desired consistency.
❌ DO NOT Overcrowd the fryer. Keep the oil between 325-350°F for even frying.
Storage
Store in an airtight container in the refrigerator for up to 4 days. To freeze West African Peanut Soup, allow it to cool completely after cooking, then transfer it to airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to three months. Gently reheat on the stove or in the microwave, adding a little water if the stew thickens too much.
Recipe FAQs
West African Peanut Stew, also known as Groundnut Stew, is unique because it blends the rich, creamy texture of peanut butter with ingredients like chicken and sweet potatoes, and it's spiced with flavors such as curry and cayenne. This combination sets it apart from other global cuisines.
Absolutely! To make a vegan version of West African Peanut Stew, replace the chicken with plant-based alternatives such as chickpeas or tofu. Ensure your peanut butter and other ingredients are vegan-friendly.
Leftover West African Peanut Stew can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply warm the stew in a saucepan over medium heat, stirring occasionally, until heated through. For longer storage, you can freeze the stew for up to three months.
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📖 Recipe
West African Peanut Soup with Chicken
Equipment
- Large Pot
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 2 medium sweet potatoes peeled and diced
- 1 large onion finely chopped
- 6 cloves garlic finely minced
- 1 bunch fresh spinach thoroughly washed and coarsely chopped (or collard greens for a traditional touch)
- 1 14 ounce can full-fat coconut milk
- 1 15 ounce can garbanzo beans drained and rinsed
- 1 28 ounce can San Marzano tomatoes hand-crushed, juices drained
- 3 tablespoons tomato paste
- 1 cup smooth natural peanut butter
- 8 cups homemade or boxed chicken stock
- Juice of 2 limes
- ⅓ cup toasted sesame oil
- 1 ½ tablespoon curry powder
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- handful of roasted pistachios or roasted peanuts crushed (for garnish)
- fresh cilantro roughly chopped (for garnish)
Instructions
- Trim any excess fat from the chicken. Cut the chicken into 1-inch cubes and season with salt and pepper.
- Heat 2 tablespoons of the toasted sesame oil in a large pot over medium-high heat. Add the chicken thighs and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the remaining sesame oil. Sauté the chopped onion and minced garlic until fragrant, about 5-7 minutes.
- Stir in the curry powder, crushed red pepper flakes, and cayenne pepper. Cook for 2-3 minutes to release their flavors.
- Mix in the tomato paste and hand-crushed tomatoes. Stir in the peanut butter and cook until the mixture starts to thicken, about 7-10 minutes.
- Add the diced sweet potatoes, chicken pieces, and chicken stock, bringing the mixture to a simmer. Cook until the sweet potatoes are tender and the chicken is cooked through, about 20-25 minutes.
- Pour in the drained and rinsed garbanzo beans and coconut milk. Stir to combine.
- Mix in the chopped spinach (or collard greens) and simmer until wilted, about 5 minutes. Stir in the lime juice, then season with salt and freshly ground black pepper.
- Serve the stew in bowls, garnishing with crushed roasted pistachios and chopped cilantro.
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Notes
- Homemade Chicken Stock: Substitute with chicken broth.
- Chicken: Vegan? Use chickpeas or tofu instead.
- Sweet Potatoes: Substitute with butternut squash for a similar texture.
- Peanut Butter: Almond butter can be used as an alternative.
Amanda says
love it!
Jami Powell says
Glad to hear, Amanda! 🙂