A Rich and Comforting Traditional Favorite

Peanut Butter Soup is one of West Africa’s most cherished dishes, loved for its rich, creamy texture and deep, savory flavor. Made with tender chicken, natural peanut butter, aromatic vegetables, and warm spices, this comforting soup is perfect for family meals and special occasions.

One of the secrets to an authentic peanut butter soup is allowing the peanut butter to cook slowly before adding the broth. This develops a rich, roasted flavor that gives the soup its signature taste. Whether served with steamed rice or traditional Toutou Banane, this recipe is sure to become a favorite in your home.

Ingredients

For the Chicken

• 2 whole mature (hard) chickens, cut into serving pieces
• 2 liters water
• 2 chicken bouillon cubes
• 1 teaspoon salt

For the Peanut Butter Base

• 3 tablespoons vegetable oil
• 1 large onion (about 250 g), thinly sliced
• 1 tablespoon tomato paste
• 70 g fresh ginger, grated (or use only the extracted ginger juice)
• 4 heaping tablespoons natural peanut butter (about 140 g)

Seasonings

• Reserved chicken stock
• 2 whole tomatoes
• 1 whole onion
• 1 whole habanero pepper
• 1 teaspoon fish powder
• Salt, to taste
• 1–2 chicken bouillon cubes (optional)

Vegetables (Optional)

• 2 medium potatoes, peeled and cut into chunks
• 250 g cassava, peeled and cut into chunks
• 2 carrots, peeled
• ¼ small cabbage, cut in half
• 1 whole hot pepper (optional)
• 3 whole okras (optional)

To Finish

• 3–4 whole okra, finely grated

Instructions

Cook the Chicken

1. Place the hard chicken pieces in a large pot.
2. Add the water, chicken bouillon cubes, and salt.
3. Bring to a boil, then reduce the heat and simmer for 45 to 60 minutes, or until the chicken is tender.
4. Remove the chicken from the broth and reserve the chicken stock.

Brown the Chicken

1. Heat the vegetable oil in a large soup pot over medium heat.
2. Brown the cooked chicken pieces on all sides until lightly golden.
3. Remove the chicken and set aside.
4. Leave about 2 tablespoons of oil in the pot.

Prepare the Peanut Butter Base

1. Add the sliced onion and sauté for about 3 to 4 minutes until softened.
2. Stir in the tomato paste and cook for 2 to 3 minutes.
3. Add the grated ginger (or ginger juice) and cook for another minute.
4. Add the peanut butter and cook over medium heat, stirring frequently for 5 to 8 minutes, allowing it to develop a deeper color and roasted flavor.

Build the Soup

1. Gradually pour in the reserved chicken stock while stirring continuously until the peanut butter is completely dissolved and the sauce is smooth.
2. Return the browned chicken to the pot.
3. Bring the soup to a gentle boil.

Add the Aromatics

1. Add the whole tomatoes, whole onion, habanero pepper, fish powder, and salt to taste.
2. Cook for about 10 minutes, or until the tomatoes and onion are very soft.

Blend

1. Carefully remove the tomatoes, onion, and habanero pepper.
2. Blend until smooth.
3. Return the blended mixture to the soup and stir well.

Add the Vegetables

1. Add the potatoes, cassava, carrots, cabbage, and the whole hot pepper, if using.
2. Simmer over medium heat until the vegetables are tender, about 15 to 20 minutes.

Finish the Soup

1. Stir in the grated okra.
2. Taste and adjust the seasoning with additional salt or bouillon if needed.
3. Continue simmering for 5 to 7 minutes, or until the soup reaches your desired consistency and the peanut oil begins to rise naturally to the surface. Serve hot.

Tips

• Browning the chicken before adding it back to the soup creates a richer flavor.
• Cooking the peanut butter before adding the broth removes its raw taste and enhances its nutty aroma.
• For a smoother soup, use only the juice extracted from the grated ginger.
• Natural peanut butter without added sugar works best.
• This soup tastes even better the next day as the flavors continue to develop.

Serving Suggestions

Serve hot with:

• Steamed white rice
• Fufu (PlantainFufu)

Yield

8 to 10 servings

Storage

Allow the soup to cool completely before storing. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently over medium heat, stirring occasionally before serving.