I know, I know.
You read the title of this post and thought African Peanut Soup?! What’s that?!
Give me a chance, okay? 😉
I’ve been cooking this up for several years, and every time it hits the supper table the family slurps it down. It’s wonderful, warm comfort food for a chilly autumn night.
My variation is much more “American” than this hearty stew is supposed to be, but it’s how we like it. Maybe your family will, too?
African Peanut Soup / Groundnut Stew, Americanized
- 2 cups shredded, cooked chicken
- 3 tablespoons olive oil
- 1/2 medium onion, chopped
- 2-inch piece of ginger, chopped very fine
- 6 garlic cloves, chopped or minced
- 1 large sweet potato, peeled and cut into 1/2 inch chunks
- 2 cups (or 1 – 15 oz can) of tomato sauce
- 2 cups (or 1 – 15 oz can) of white kidney beans
- 1 cup corn (frozen or off the ear, doesn’t matter)
- 32 oz chicken stock
- 1/3 cup creamy peanut butter
- 1 teaspoon ground coriander
- dash of cayenne pepper
- salt and pepper
Here’s what you’ll need to do:
Heat the oil in a large dutch oven or soup pot. Saute the onions just until they start to soften, then add ginger and garlic. Saute for a minute or two, then add the sweet potato. Stir well to combine.
Add the cooked chicken, chicken stock, tomato sauce, peanut butter, corn, spices, and beans. Stir well. Bring to a simmer, then adjust salt and pepper to your liking.
Cover the pot and simmer very gently for about thirty minutes, until the sweet potato is tender.
Serve as you would serve a bowl of soup, with crusty bread, or ladle over a bowl of steaming hot rice. Yum!
TIP: I try to keep cooked, shredded chicken stored in my freezer in freezer bags. It makes this dish — and many others — very simple to pull together on a busy day.