West African Peanut Soup

4.99 from 359 votes

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!

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I grew up in Sierra Leone, West Africa, for 11 years and one of my favorite dishes growing up there is this Peanut Soup. This is a staple recipe where I’m from. But the ingredients are pretty basic so you can easily recreate this recipe with items you probably already have in your pantry!

Bowl of white rice with peanut soup over the rice
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There are many variations of this recipe depending on the country of origin. My version is adapted from a recipe that I learned from my mom and grandma, who each learned it from the locals in Sierra Leone. It’s also made a little healthier by using olive oil instead of palm oil and adding sweet potatoes, which many don’t use.

What is peanut soup?

Peanut soup is an African recipe that’s very popular in West Africa, and especially in Ghana. I grew up in Sierra Leone, so the version we used to eat may slightly vary from other regional versions. But essentially, the recipe is made up of ground peanuts (or peanut butter) with tomato paste and spices.

The authentic name for peanut soup is granat soup. Granat is the krio term for groundnut – aka peanuts. While it’s common practice to grind the nuts for making the recipe, any peanut butter you buy works well here. Just make sure there’s not sugar added.

top down shot of peanut butter in a jar

What does peanut soup taste like?

If the idea of peanut butter and tomato paste turned into soup makes you question this recipe, I strongly urge you to get past that apprehension! There’s a cup of peanut butter in the recipe, so it will taste like spicy watery peanut butter. Served over warm rice, it’s a creamy, spicy and comforting combination. It reminds me of Thai peanut sauce and has all the feels of a curry.

How i changed authentic peanut soup

The traditional recipe uses red palm oil as a base for the fat and flavor of the peanut soup. Because palm oil can be pretty hard to find and it’s not something I cook with often, I use vegetable oil instead. The sweet potatoes is also an addition that is not always included but it’s something that my mom always added to make the dish more hearty.

Final peanut soup in a large bowl

WHY YOU’LL LOVE WEST AFRICAN PEANUT SOUP

  • Rich and Nutty Flavor: The creamy peanut butter isn’t just a star ingredient; it imparts a luxurious, nutty depth to the soup that’s unparalleled.
  • Versatility: Whether you’re vegetarian, vegan, or a meat lover, this soup adapts. With or without chicken, with spinach or another leafy green – it’s tailored to your preference.
  • Simple Ingredients, Big Impact: The beauty lies in the combination of staple kitchen ingredients creating a unique flavor profile. Every element, from the ginger’s zestiness to the sweet potato’s earthy sweetness, plays a crucial role.
  • A Comfort Dish with a Twist: While it’s a comfort food, it’s also a delightful break from the usual. The fusion of sweet, savory, and spicy tones means every spoonful is an adventure.
  • Quick and Easy: In under an hour, you have a pot of hearty soup that tastes as if it’s been simmering all day. It’s perfect for busy evenings or when you crave something warm and filling.

INGREDIENTS FOR PEANUT butter SOUP

  • Canola Oil: A neutral oil that forms the base of our sauté. It lets the flavors of the other ingredients shine without overpowering them.
  • Onions: They bring a subtle sweetness and form the foundational aroma for our soup.
  • Ginger: A zingy touch. It’s optional but adds that kick of freshness and warmth, creating layers in our soup’s taste.
  • Tomato Paste: Gives depth, tanginess, and a lovely rich hue to our soup. The concentrated tomato flavor is a perfect match for the creaminess of the peanut butter.
  • Sweet Potato: Adds a mild sweetness and a beautiful consistency when cooked and mashed slightly. Its earthy taste balances the richness of the peanut butter.
  • Vegetable Broth or Water: Your liquid base. The vegetable broth adds more flavor, but water works well too.
  • Seasonings: Salt for flavor enhancement and cayenne pepper for that optional spicy kick.
  • Creamy Peanut Butter: The heart of this dish. It transforms the soup into a creamy, nutty delight.
  • Baby Spinach: An optional ingredient. If you’re looking for a green touch, baby spinach wilts beautifully into the soup, adding a mild bitterness that contrasts the nuttiness.
  • Shredded Chicken: Another optional add-in for those who want some protein. It turns the dish from a simple soup to a full-blown meal.

RECIPE VIDEO TUTORIAL

How to make peanut butter soup

  • Cook the onions with fresh ginger (if you’d like) until they’re soft and aromatic.
  • Add the tomato paste on top of the onions. I use 3 ounces (which is half a can of tomato paste).
Collage showing recipe in progress - frying onions, then adding tomato paste
  • Next, mix everything well together until well combined.
  • Add the sweet potatoes, along with vegetable broth or water and cook for 20 minutes on low. You want the sweet potatoes to soften but not turn mushy. If you’re adding cayenne pepper or chile peppers, this is the time to do it so they can incorporate into the broth.

And, if you’re adding chicken to the dish, you can boil chicken in another pot and use that chicken broth for the dish. You can also use a bouillon cube along with hot water or poach the chicken in the sauce.

Collage showing recipe in progress - mixing onions with tomato paste, then adding sweet potatoes
  • Add the peanut butter and stir everything together until the peanut butter blends into the soup.
  • Add some greens to bulk it up and add nutritional value. Collard greens are very popular, but I love using baby spinach since it’s mild and softens quickly.
Collage showing recipe in progress - adding vegetable broth, then spinach
  • Add the shredded chicken at this point. If you’re keeping it vegan, feel free to add tofu or skip this part all together. It’s not mandatory to have chicken included in the dish. But it was very common for us to have it this way growing up.
  • Mix everything together until well incorporated and keep in mind that it will thicken as it sits.
Collage showing recipe in progress - adding shredded chicken, then mixing everything together

What to serve with granat soup

While it’s called a soup, we actually grew up eating this soup over rice. So it’s actually more like a curry than a soup. In Ghana, they eat it with fufu, which is dough made from boiled cassava. But we grew up eating it with white rice. I like to make either Jasmine rice or basmati rice and I’ll make about 2 – 2 ½ cups to go along with this recipe.

Large pot of white jasmine rice for serving

If you want, you can also serve this with brown rice or quinoa. And if you’re looking to keep it low carb, you can actually just enjoy this as a peanut butter soup on its own. I love adding some crushed roasted peanuts on top. It adds a crunchy and salty topping that pairs really well with the creamy hearty bowl of peanut soup.

Final dish of West African Peanut Soup served over white rice

Tips for making the best African peanut soup

  1. Use natural peanut butter made with only peanuts and salt. Whether you opt for chunky or creamy, that will really come down to your preference. Just make sure the peanut butter you use doesn’t contain oil, sugar or any other additives. We want to maximize the peanut flavor.
  2. Don’t use tomatoes in place of tomato paste. In a lot of recipes, this would totally be acceptable, but in this case, we want to create a thick base for the peanut soup. The fresh tomatoes or even canned tomatoes will instead create a lighter broth, which is not part of the authentic recipe.
  3. Be careful not to overcook the sweet potatoes. Sweet potatoes add bulk, nutrition and a sweet taste to the recipe. So I love adding them, especially when making it vegan. But if you overcook them, they will become soft and change the consistency of the soup entirely. So make sure to chop them small and check on them after 20 minutes of simmering.
  • Oil: While canola oil is a neutral choice, you can also use coconut oil for a hint of tropical flavor or olive oil for a more Mediterranean twist.
  • Vegetables: Not a fan of sweet potatoes? Try regular potatoes or even butternut squash. Both blend smoothly into the soup while offering their own unique flavors.
  • Broth: Chicken broth can be an alternative to vegetable broth for a richer flavor. If you have a tomato base on hand, like canned tomatoes or tomato sauce, they can work in a pinch to replace the tomato paste, though the consistency might slightly change.
  • Spice Levels: Not a fan of Cayenne? Opt for smoked paprika for a mild kick or crushed red pepper flakes for a spicier soup.
  • Protein: If you’re not using chicken, tofu cubes or tempeh can be a wonderful vegetarian protein alternative, absorbing the flavors beautifully.
  • Greens: Apart from baby spinach, you can also use kale, Swiss chard, or collard greens. Remember to adjust the cooking time to ensure they’re tender.
  • Peanut Butter: For those with allergies or dietary preferences, almond or cashew butter can be a substitute. The taste profile will change a bit, but you’ll still achieve a creamy, rich soup.

HOW TO STORE & REHEAT WEST AFRICAN PEANUT SOUP

Storing Your Soup: Once yoursoup has cooled to room temperature, transfer it into an airtight container. Ensure the container is sealed well to preserve the flavors and prevent any spillage.

Reheating: For best results, pour the desired amount of soup into a pot and warm over medium heat, stirring occasionally, until heated through. If you find the soup has thickened too much in the fridge, consider adding a splash of water or broth during reheating to reach your preferred consistency.

How long will West African Peanut Soup last in the fridge?

Your soup should remain fresh for up to 3-4 days when stored in the fridge. Always ensure you’re reheating only the amount you plan to eat to maintain the soup’s best quality.

Can I freeze West African Peanut Soup?

Absolutely! Once cooled, pour your soup into freezer-safe containers or bags, leaving an inch or so at the top to allow for expansion. Label with the date, and you can freeze the soup for up to 2-3 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Bowl of white rice with peanut soup over the rice

This peanut butter soup is a nostalgic recipe for me and reminds me of my childhood. There are a few West African dishes that my parents still makes now in the U.S. and this is definitely one of our favorites. What I love about it is that it’s a simple combination of everyday pantry items so anyone can try it and make it without any hard-to-find ingredients. Yet the flavor is something very distinctive and delicious.

If you’re looking for a different weeknight meal to try out, give this African peanut stew a try. It’s savory, creamy and very flavorful!

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If you’ve tried this West African Peanut Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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West African Peanut Soup

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!
5 from 359 votes
Servings 6 servings
Course Entree
Calories 385
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients
  

  • 1 tablespoon canola oil
  • 2 large onions finely chopped
  • 1 tablespoon fresh ginger optional
  • 3 oz tomato paste
  • 1 sweet potato chopped
  • 6 cups vegetable broth or water
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper optional
  • 1 cup creamy peanut butter
  • 1 cup baby spinach optional
  • 8 oz shredded chicken optional

Instructions

  • Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
  • Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
  • Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
  • Serve over white rice with crushed peanuts, if desired.

Notes

Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge.
Freezing Instructions: You can also freeze peanut soup in the freezer for up to 3 months by using a sealable container or freezer bag. To re-heat, thaw in the fridge overnight and then microwave when ready to eat.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • If you don’t have fresh ginger, substitute 1 tablespoon of fresh ginger for ¼ teaspoon ground ginger
  • Instead of sweet potatoes, you can use yams or white potatoes
  • You can substitute the spinach for any other hearty greens like kale, mustard greens or collard greens, or leave them out all together.
  • To make it vegan, just leave the chicken out. You can add tofu, more potatoes or leave as is without the chicken.
* Please note the nutrition label does not include the rice or the crushed peanuts on top.

Nutrition

Calories: 385kcal, Carbohydrates: 19g, Protein: 21g, Fat: 26g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 755mg, Potassium: 670mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3915IU, Vitamin C: 8.2mg, Calcium: 55mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine African
Course: Entree

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Recipe Rating




Comments

  1. Natalie says:

    Nailed it! My aunt used to always make this with peas and carrots instead of the sweet potato and spinach, so I made mine with peas, carrots, and sweet potato and it tastes amazing and the starchy veggies really help thicken up the consistency.

    1. Yumna says:

      Thanks for this tip!

  2. Jasmine says:

    Can I braise chicken breasts in the broth as the sweet potatoes cook to shred up after and add back?

    1. Yumna says:

      Yes, that should work well! The chicken might need a little more than 20 minutes of cooking time so you might want to start that a few minutes before adding your sweet potatoes.

  3. Richard says:

    Mine was bit thinner then I think it should’ve been, but still delicious

    1. Yumna J. says:

      Thank you for the feedback, Richard! You can also let it simmer for a bit longer to help thicken it up or add a cornstarch slurry in without altering the taste.

  4. Lauryn says:

    Wow! So different yet so good and easy! Even my toddler liked it! Thank you!

  5. Val Bartholme says:

    I love this and because it is more like a stew or curry it is wonderful in winter on a cold or rainy night for dinner, so make a double recipe to freeze portions for a quick tasty meal. I am trying to cut back on red meat, so will try more of these dishes.

    1. Yumna J. says:

      Thank you so much, Val!

  6. Steve Rooney says:

    I just looked this recipe up….again. Now have it bookmarked. When I worked in Sierra Leone I at mostly at places owned by Lebanese. This might help close the loop for you. The reasons I have searched this recipe out over the years is that it works and is authentic. I like that she doesnt overplay this authenticity, just mentions “this is how we made it at home”. Great recipe. I add kale. Also, in the Lebanese SL places where I would eat, it was served with a grilled chicken leg stuck in the soup and a side of white rice. Hence I am debating whether to chop up some thighs and throw them in or do the chicken leg. Thanks for putting this authentic family recipe on the web.

    1. Yumna J. says:

      You’re so welcome. Thank you for making it!

  7. Nasira says:

    I added red bell pepper and grind it all in a blender before adding the chicken, my husband is absolutely crazy about peanut butter soup

    1. Yumna J. says:

      Oo, that sounds yummy!

  8. Rivka says:

    Sooo yummy!
    (Note: I cut all ingredients by half and had to use Indian hot pepper paste instead of tomato. Be sure to use unsweetened peanut butter)

    1. Yumna J. says:

      Mmm, I bet the heat from the pepper paste was a nice addition! Glad you liked it!

    2. Gabriel says:

      I modified it a bit to make 4 servings instead of 6 with more chicken but did not change much else, I should have added a tiny bit less water though, in the end I thickened it with cornstarch.

      The flavour is good but I was missing spices to taste like a curry, I added a bit of ground coriander and pepper at the end and i think it was a good addition. Oh, and also added a few sprinkles of msg while cooking. I do not expect most recipes to include it but for me it is a non-negotiable.

      It is a very filling dish with all the peanut butter. Made my own shredded chicken but I think it would have tasted better if I had cooked it with oil in the skillet. With those modifications I think I could give it 5 stars, will try next time.

      1. Yumna says:

        Thanks for letting me know about your modifications, glad it worked to your taste!

  9. Rob K says:

    This dish is what I call a triple play. Like most others I’ve tried on this site, it’s super delicious, healthy, and easy to make.

    I slightly modified it and used chicken bullion and crunchy peanut butter for a bit more texture. As always, thank you Yumna!

    1. Yumna Jawad says:

      Thank you so much!!! I’m so glad you enjoyed. You’re so welcome!

  10. Monika says:

    I will definitely try this. I did make African Beef stew in the 70th when my children were small and it sounds a lot like this soup. Lost the recipe and my kids, now in their 50th. still talk about it. I will try it and give them a taste. It sounds awesome.

    1. Yumna Jawad says:

      Yay! That is incredible. It must’ve been an award winning recipe! Let me know what you all think of this recipe!

  11. Misty says:

    I love peanut butter soup but haven’t found a recipe to try until now. Curious… what is the serving size for the nutritional label? Thank you!

    1. Yumna Jawad says:

      I’m so excited for you to make this recipe! The serving size is 6!

  12. Mickey says:

    Can I use frozen sweet potato?

    1. Yumna Jawad says:

      Yes, it’ll work!

  13. Jordan says:

    Can you use fish or shrimp?

    1. Yumna Jawad says:

      Yes, it should work!

  14. Kelly says:

    This was delicious and easy to make. Definitely give this one a try!

    1. Yumna Jawad says:

      Thank you so much!

  15. Rebecca says:

    What type of peanut butter is recommended? Will natural work alright?

    1. Yumna Jawad says:

      Yes! Use natural peanut butter made with only peanuts and salt.

  16. Rosetta says:

    Easy to make, healthy, and a delicious combination of flavors. Loved the crunchy roasted peanuts on top. My husband & I actually ate two bowls each! Will definitely make again!

    1. Yumna Jawad says:

      Thank you so much! That’s amazing to hear!

  17. Dave Heil says:

    We live in Vero Beach, Florida now. I worked at the U.S. Embassy in Freetown as Communications officer in 1989-90 (after having been in Guinea-Bissau for the previous two years) We had quite a number of Lebanese friends, Wansa’s, Yazebeks and more. I had my first tastes of Lebanese food in southern West Virginia as a teenager. Our neighbor across the street was Lebanese and had my first Kibbeh and Tabouleh there.
    My Finnish wife learned Lebanese cooking from the wife of our embassy security officer’s wife, who was Lebanese. I’ve eaten the West African Peanut soup but didn’t know how to make it. Thank you!

    1. Yumna Jawad says:

      What a community! Glad you stumbled upon this recipe, so you know how to make this soup now!

  18. Lori says:

    Hi! Trying to use up some ground goat. Do you think that would work well in your recipe instead of chicken or beef?

    1. Yumna Jawad says:

      I have yet to try that, but let me know how it turns out if you do!

      1. Lori Kristine Goodsell says:

        I gave it a shot last night. Pretty good. I can see how it might taste better with beef or chicken though.

        1. Yumna Jawad says:

          Thank you! You could definitely do that!

  19. Sharon says:

    Oh Yumna, thank you so very much for your faithful emails. I read every recipe and the included links and get lots of ideas. You’re creative and intuitive and are appreciated.
    I made this Peanut Soup and tried as much as I could to follow your recipe. My friend used to ask her mom “what’s for dinner?” and mom answered “what we’ve got.” So my approach was similar; potatoes and acorn squash for sweet potato; peanut flour mixed with chicken broth for half the peanut butter, more spinach because the bag needed to be used. It’s a hit! If velvet were liquid it would taste like this. We’ve liked every dish we’ve ever tried from Sierra Leone, especially Yassa Chicken, even the simplified version. This soup is going to be part of our dinner rotation. Thanks again!

    1. Yumna Jawad says:

      Thank you so much! That makes me so happy to hear. I love how you described it!

  20. James says:

    Hi Yumna,
    I have a new favorite soup now. Thank you! With the exception of dicing the sweet potato, it was so easy too. I am bringing some to my parents tomorrow as I suspect they have no idea what awaits them. Thank you again for sharing.

    1. Yumna Jawad says:

      That’s amazing to hear! Yay!! Hope they enjoy it too.

      1. Jasmin Desselle says:

        James I usually dice sweet potatoes but I was feeling a bit lazy after my daughters softball game and bought the fresh already diced sweet potatoes I found in the produce department of my local grocery store.

        1. Nina says:

          This recipe was scrumptious. The whole gang enjoyed it.

          I skipped the spinach and cayenne, added ground ginger instead of fresh ginger and it still tasted super. *used vegetable broth instead of water.

          Thanks Youmna

          1. Yumna Jawad says:

            Thank you! So happy you all enjoyed it!

  21. Max says:

    So, for a soup with a general origin in warm regions, this is an excellent, hearty soup very well suited for warming up those of us in colder climes. I will definitely be making it again come winter time (and before, of course).

    1. Yumna Jawad says:

      I thought so too! Yay!! I’m so glad to hear it.

  22. Donna J says:

    Tonight is the third time I’ve made this and it is always a hit! I use the baby spinach and chicken that is suggested. It is delicious and I wouldn’t alter a thing. What a delight!!

    1. Yumna J. says:

      That makes me so happy to hear! Thank you so much!

  23. Saffie says:

    I’m west African and I’m glad to see people enjoying this dish as much as I do. 🙂

    1. Yumna J. says:

      I’m so happy to see it too!

  24. Jaz says:

    This is delicious! I use kale because that’s what I generally have on hand and added it with the sweet potatoes since it can be a little tougher. I’ve served it with Jasmine rice and riced cauliflower. Both were great.

    1. Yumna J. says:

      Thank you! It sounds delicious that way too!

  25. TracyI says:

    Just made this, and it is delicious. Came together very fast, too. I’ve made peanut stews before but never with tomato paste; I like it much better this way than with mushy chunks of tomato throughout. My chili powder was a milder variety so I added 1/4 tsp cumin as well, which I think rounded out the flavors since it was missing the extra heat from cayenne. Definitely a keeper recipe!

    1. Yumna J. says:

      Yay! I’m so glad you enjoyed it this was too! Thank you!

  26. Yumna J. says:

    Thank you!

  27. Firoozeh says:

    Wasn’t sure what to expect when making this but I was pleasantly surprised. What a unique great flavor with a kick. Everyone and I mean everyone just loved it. Going to make it again for sure. Another great recipe. Thanks!

  28. Elena Kounitski says:

    Thank you! You are amazingly creative, Yummy Yumna!
    I have a question about peanuts. If I use ground peanuts to cook in the soup instead of the peanut butter, can I use them raw or shall I roast them first? Shall I then put them in with the liquid so they can cook through?

    1. Yumna Jawad says:

      Aww thank you! I think it’s better to roast them and if you can grind them in a food processor before adding them to the liquid. That will give it the best flavor!

  29. Hailey says:

    This soup is AMAZING. It has a little kick and perfect for a cold day. So much flavor. One of my favorites and go-to’s now.

    1. Yumna J. says:

      That’s incredible! Thank you so much!

  30. Jennifer O'Brien says:

    How many cups is a serving?

    1. Yumna J. says:

      It’s roughly 2 cups per serving!

  31. Liv says:

    😍😍 You have to try this!! Served it with chicken over rice:)

    1. Yumna J. says:

      Thank you so much!

  32. Olivia Ingram says:

    Amazing!! My family had this with chicken served over rice and corn muffins on the side. All I can say is WOW😍! Definitely my new favorite:)

    1. Yumna J. says:

      That sounds wonderful! I’m so happy to hear that!

  33. Erika says:

    Delicious! Quick and easy to make. Have literally told everyone about this recipe – it is too good not to share!

    1. Yumna J. says:

      I love that! Thank you!

  34. Mariane says:

    Just made your African curry dish! It tastes delicious! Love your enthusiasm and excitement! It’s so infectious! I’m always excited to try your dishes! You make them look so easy to make.
    Hubby liked it too but next time I’ll make it with chicken thighs as it’ll come out more juicy (his feedback) hehe

    1. Yumna J. says:

      Aww, thank you so much! I hope you both enjoy that version too!

  35. Yumna J. says:

    I love that! Most welcome! Thank you!!

  36. Betty A. says:

    So fragrant and delicious!
    This is such an easy recipe but chock-full of goodness! My husband could not stop saying between spoonfuls “ Babe, this soup is so good!”. Definitely making this one again!

    1. Yumna J. says:

      Aww, thank you! I’m so glad you and your husband both loved it!

  37. Ty says:

    I made this. It’s delicious! I think I’d recommend unsweetened peanut butter though. While it makes it really delicious, always nice to have more control over how much or how little sweet/salty something is.

    I also used water and not chicken broth.

    1. Yumna J. says:

      For sure! I think unsweetened is better in this recipe too.

      1. Ty says:

        Thank you for this. My mother and I loved it 🙂

  38. Maria says:

    Delicious, delicious, delicious!!! My husband and I loved this dish so much!!

    1. Yumna J. says:

      Aww, thank you so much!

  39. Merna says:

    Just made this recipe for dinner tonight. My husband and I loved it!! He worked at a Thai restaurant for 5 years so he can attest to how tasty this recipe is since it is very similar to a peanut curry. Thank you so much for sharing this piece of you with this recipe!

  40. Jumana Alqudah says:

    I love everything peanut butter! And this recipe made me love it even more! It’s soo delicious, healthy, and nutritious! Full of protein and good fats!
    I would up the cayenne pepper next time for more heat.
    Thank you for sharing this.

    1. Yumna J. says:

      I love it! That sounds like such a good idea for some heat! Most welcome!

  41. Anasilvia says:

    This is soup is soooo tasty! It’s like eating the peanut sauce that you dip your dumplings in! Very beginner friendly if you like peanut butter. I added rice cakes instead of rice and it bright such a comforting chewiness to the dish. Thanks, yumna!!

    1. Yumna J. says:

      I love that! Most welcome!

  42. Isis says:

    I love this soup! This is my first time eating and making peanut soup. I made sure to follow the directions, and it turned out delicious! We will be making this soup again.

    1. Yumna J. says:

      Thank you! I’m so happy to hear that!

  43. Cheryl says:

    I’ve had this soup many times before, however it was made by coworkers from Ghana. I must admit that I strongly dislike (hate) peanut butter, so I couldn’t believe how much I use to enjoy this soup.

    I followed your recipe, but found that the peanut butter taste was way too strong. Even my granddaughter, who loves peanut butter, agreed with me. I would love to try it again. Can you suggest a brand of peanut butter to use? Also, I would not put an entire cup in the soup. In addition, I will use beef instead of chicken.

    1. Yumna J. says:

      I would suggest any peanut butter that doesn’t contain oil, sugar, or any other additives. Feel free to reduce the amount of peanut butter and substitute the chicken for beef to fit your preferences!

    2. You’re a hater says:

      You seriously don’t like peanut butter, made a peanut butter soup, and are mad because it tastes like peanut butter?

      1. Yumna Jawad says:

        Seriously thank you! I’m surprised she even made it if she doesn’t like peanut butter 🤷‍♀️

  44. Danni says:

    I was so excited and tried this recipe! Unfortunately, I didn’t have natural peanut butter. The only one I have on hand contains cane sugar, and it made the soup too sweet.🥴 A little nauseating for me. So I just added spinach and am hoping the bitterness from the spinach will balance out the sweet taste. Anyway, thanks so much for sharing this recipe!

    1. Yumna Jawad says:

      I’m so glad you tried this right away! But yes, I agree about the peanut butter with sugar, it can really affect the taste. Try adding a teaspoon of white vinegar, apple cider vinegar or lemon juice. It should help balance the sweetness. Or more spinach like you did!

      1. Danni says:

        Thank you for the suggestions! 🙂

      2. Danni says:

        UPDATE: I added juice from a small lemon to a serving of this soup, and it turned out so delicious! The lemon juice neutralized the sweetness perfectly. Thanks again!

        1. Yumna J. says:

          Yay! Thank you for sharing that with me!

  45. Naya Akel says:

    Not gonna lie I was a bit skeptical about adding peanut butter to soup but MY GOD! So so good! This dish is very hearty and special, we had it with leftover vermicelli rice and I’m definitely gonna be making this again. Maybe next time add some mushrooms! Thank you so much for introducing me to this awesome recipe!!

    1. Yumna J. says:

      Thank you so much! That does sound like it’d be lovely.

  46. Alex says:

    Very special dish. I upped the cayenne a couple pinches, upped the ginger a half tablespoon, and used an immersion blender for a few sicks just to thicken it a little, but it didn’t really need it. I also added the shredded chicken. Excellent. Thanks!

    1. Yumna J. says:

      Thank you so much!

  47. Anne Rollo says:

    My husband and I love this soup! It is our go to and always have backup servings in the freezer. I make my own broth to use. TY

    1. Yumna J. says:

      Thank you! I’m so glad to hear. The homemade broth sounds heavenly!

  48. Tj says:

    Dying to make this. Katie, how many cups roughly does this make if following the recipe exactly?

    I’m hoping that each serving gives me at least 1.5 cups to smother over some chopped veges. Also, has anyone tried this with ground turkey?

    1. Yumna Jawad says:

      I think it makes about 8 cups! I hope you enjoy it!

  49. Ann says:

    Absolutely loved this soup! I had shredded roasted chicken on hand and used it as directed. My husband also loved this soup. I plan on making it again soon and sharing with friends so as to introduce them to this new-found delight!

    1. Yumna Jawad says:

      Yay! I’m so happy to hear that! Thank you for sharing 🙂

  50. Ann Wetherbee says:

    My soup is simmering as I write this. Am hoping mine turns out to be as delicious as the reviews. This is my first time to make this soup.

    1. Yumna Jawad says:

      Hi Ann! How was it? I hope you liked it!

  51. Bob says:

    This has been a Thanksgiving perennial, for using leftover turkey. I usually followed the recipe in Joy of Cooking, but I didn’t have carrots handy and I did have a sweet potato, so yours was a fortuitous find. I threw in half a can of chopped jalapenos (I had used the other half to make cornbread) and some spicy tomato sauce. Used real tomatoes, not paste. Also some half and half and sugar. Came out just right

    1. Yumna Jawad says:

      Oh what an awesome use for leftover turkey! Love the tweaks you made to the recipe too…sounds delicious!!

  52. Carolyn says:

    Hi Yumna!! I absolutely ADORE your page!! I am a college senior at Indiana University and your recipes are so college-kitchen friendly! Tonight I made your West African Chicken Peanut Soup//Granat Soup. It was so delicious! 🙂

    1. Yumna Jawad says:

      Aww that makes me so happy to hear! Thank you so much!!

  53. Michaella says:

    I love that you made sure to include the country where you learned about granat soup. This gives your readers some historical and geographical context. Also mentioning aspects of the soup being eaten in other West African countries and how it is eaten is great. Often times Africa is referred to “Africa or African xyz dish” as if she is a monolith and one country when she is a continent consisting of many countries/diverse cultures. However, calling this recipe “authentic” wouldn’t be accurate since it is not made with the original ingredients, technique that we (yes I am Sierra Leonean) traditionally use nor is it from your culture. A recipe also cannot be authentic because you learned a dish directly(or indirectly from your family) from another culture. Authentic is when the recipe is from the source. A better/accurate way to describe this recipe would be “My version of Sierra Leonean Peanut soup…” So I am curious to know what makes this recipe “authentic” to you? In food blog world it is important to be mindful of the words we use to describe dishes especially dishes that are outside our culture/race. Words are powerful especially in food writing about cultures. Mislabeling spreads misinformation and enables appropriation. I just want you to be mindful of this moving forward.

    1. Yumna Jawad says:

      Sure thing! If you read the first paragraph, it says I grew up in West Africa. We made this recipe monthly and learned it from the locals who’s ancestors developed the recipe. It doesn’t get more authentic that that so I’m confused about your question.

      1. Annette says:

        I thought the same thing. We (Sierra leoneans) definitely don’t put sweet potatoes in our granat soup/stew. Authentic would mean, the meats we use, the ingredients we use, and how we prepare it. This should have definitely been titled, “My rendition of peanut butter soup”

        Nice try though. I’m sure it has a very interesting taste.

        1. Yumna Jawad says:

          That’s not fair to say “nice try though” and that this is a “rendition” of the authentic recipe. This is because I grew up there and that’s exactly how we made it growing up learning it from the locals, using sweet potatoes and cassava (which is not readily available in the U.S.). But the taste and texture is the same as I learned it from living in Sierra Leone for 11 years.

      2. Michaella says:

        Thank you for responding. Yes I read the entire post and recipe step by step. I’m not familiar with sweet potatoes being used in granat soup as a native from the culture. My tribes are are Mende and Krio. I learned from my Krio side how to make it through out my life. I haven’t seen sweet potatoes or that kind of sweet potato used in granat soup since I don’t believe it to be native to the country. So that’s why the verbiage of using “authentic” seems a bit questionable to me. Now I know every person makes it different depending on the tribe and region sometimes even the hand that makes it. Is there a specific tribe that makes it with sweet potato or is that your version?

      3. Michaella says:

        Thank you for responding. Yes I read the entire post and recipe step by step. I’m not familiar with sweet potatoes being used in granat soup as a native from the culture. My tribes are are Mende and Krio. I learned from my Krio side how to make it through out my life. I haven’t seen sweet potatoes or that kind of sweet potato used in granat soup. So that’s why the verbiage of using “authentic” seems a bit questionable to me. Now I know every person makes it different depending on the tribe and region sometimes even the hand that makes it.
        Update: I just re-read and I see the section that you mentioned this version. “Peanut soup is an authentic African recipe that’s very popular in West Africa, and especially in Ghana. I grew up in Sierra Leone, so the version we used to eat may slightly vary from other regional versions. But essentially, the recipe is made up of ground peanuts (or peanut butter) with tomato paste and spices.”

        Thank you for clarifying. As you can see I am very protective over Salone cuisine in the food world because I often see it being appropriated. I apologize of my words came off a bit aggressive. Its something that happens too often especially with this specific dish. So that’s why I wanted to address. Thank you again for properly naming the dish and stating the facts regarding its origin.

        1. Yumna Jawad says:

          No problem at all! I totally understand!

    2. KTN says:

      Michaella, do you have your version of this dish somewhere online? I plan to make this version as I love all of the ingredients, but I am interested in other authentic versions too.

  54. Louise says:

    I made this this evening- this is sooooo good! I was a little sceptical at the limited list of ingredients and the seemingly easiness of the method. But my goodness it packs a flavour punch.
    So glad I made the full amount of sauce so I have more for another day.

    1. Yumna Jawad says:

      Yay! So glad to hear it. I agree, it seems so simple but it really is divine!!

  55. Maggie says:

    I loooooove this to make for my vegan sister! I also go ahead and double the amount of sweet potatos and whatever green im using it to make it extra nutrient packed! It is less traditional, but I love it! So filling.

    1. Yumna Jawad says:

      Yay, so glad to hear! So sweet of you making it for your sister and I’m glad you loved it! Thank you!

  56. tobitha kiger says:

    I tried your recipe & we loved it. Instead of spinach I used collard greens & 1 large red sweet pepper chopped in my food processor. Also just a tiny bit of sour cream with cilantro leaves on top for presentation. Also I used all organic everything. Great recipe, thank you!

    1. Yumna Jawad says:

      Yay so glad you tried it and loved it! Thank you so much 🙂

  57. Rana says:

    I just wanted to say that i loved your peanut butter soup!
    Im used to having it without the sweet potatoes and spinach, but the addition made it taste even better!

    1. Yumna Jawad says:

      Yay, so glad to hear it! Thanks so much!!

  58. Gaylene says:

    Oh.my.GOODness this is yum. I’ve been wanting to travel to West Africa for a while and this recipe pretty much sealed the deal 🙂 😉

    1. Yumna Jawad says:

      Awww so happy to hear that!! Thank you!

  59. Betsy Webb says:

    I made this and it was so good! I didn’t omitted the chicken and didn’t have spinach. I will be making this one again. Thank you.

    1. Yumna Jawad says:

      So glad to hear that! Thank you!

  60. John H says:

    This really is a delicious dish.
    I added some smoked duck breast instead of chicken to turn the soup into a special meal.
    Thanks for sharing ???

    1. Yumna Jawad says:

      Oh wow that sounds so good! Thank you for sharing!!

  61. Betty Jones says:

    Made this today for lunch and love the flavor so much I’m having more for dinner.
    Thank you for another simple and flavorful recipe!

    1. Yumna Jawad says:

      Yay! I’m so happy to hear that you made it and loved it!! Thanks so much for sharing 🙂

  62. Melissa S says:

    This was so so good! Never would have thought to put those flavors together. I love it so much, and will be making this again to keep me full and warm this winter. Thank you!!!

    1. Yumna Jawad says:

      Yay! I’m so happy to hear that! Yes, it definitely different, but the flavors go so well together and it’s so yummy in the winter!

  63. Ds says:

    Seems an amazing recips. Will surely try it soon.

    1. Yumna Jawad says:

      Thanks! Hope you like it!

  64. Anna says:

    So simple but so tasty and flavorful. Just moved from Texas to Wisconsin so I’m going to be making this to keep me alive and warm during the winter haha! Thank you!

    1. Yumna Jawad says:

      Haha I totally know how you feel! I used to live in Arizona and I’m in Michigan now. I’m glad you liked the soup!!

  65. Sheridan says:

    So yummy! I added a whole bag of spinach!

    1. Yumna Jawad says:

      Yay! So glad to hear you liked it! And good call on the spinach haha

  66. Carol says:

    Just made it for the first time! I’ve never had anything like it before. I didn’t have sweet potatoes on hand so used russets instead. The flavours were very unique! However I found it a bit bland; and added a bit more salt + some sugar for sweetness! Definitely try it out!

    1. Yumna Jawad says:

      So glad you tried it Carol! And I love how you added the salt and sugar for added sweetness! Thanks for being adventurous and trying it!

  67. Jeff Sanders says:

    One of my favorite dishes! I love the new ‘tricks’ that Feelgoodfoodie suggests in this recipe. Really allows the peanut butter to turn into a tangy and delicious sauce. This is such a wholesome and hearty dish. Make sure you share with your friends, especially when you’re looking to discover a whole new cuisine.

    1. Yumna Jawad says:

      Thanks so much! I really appreciate your feedback!!

  68. Ali says:

    This is awesome… and I’m not a peanut butter person, until now. Thanks for the recipe!

    1. Yumna Jawad says:

      Haha…yes! Mission accomplished!

  69. Rawan says:

    This is so amazing and rich in flavor!

  70. Amanda says:

    Love African food. Thanks for the recipe. Just made it. Simple, easy to prepare and super delicious, specially with added pepper.

    1. Yumna Jawad says:

      Yay! So glad to hear you already made it and enjoyed it 🙂

  71. Yumna Jawad says:

    Thanks so much! So glad you enjoy this recipe!