African Peanut Soup Recipe -
African Peanut Soup Recipe

African Peanut Soup

Recipe by  

"This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!"

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Ingredients Edit and Save

Original recipe makes 10 Servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2006

I lived in Kenya for 4 years and with a few small changes this was almost perfect! Omit the mushrooms, use chunky salsa for 1 of the cans of diced tomatoes, add fresh crushed peanuts after it is done, and use chicken broth not veggy broth. Also, spice the chicken (while browning) with garlic - fresh is the best!

Most Helpful Critical Review
Dec 10, 2010

Did not like this.

Jul 06, 2006

Exceptionally chic and delicious! My boyfriend and I loved it and I brought it to a party and received the best comments by everyone. I added some sesame seed oil, fresh cilantro, shredded carrots, a sweet potato, and since I like things spicy I added a small jar of spicy salsa, finely chopped hot pepper, and used spicy olive oil. Since I added more I added more broth and used chicken broth instead. I used basmati rice and smooth peanut butter. I also topped it with sour cream and some cilantro. This soup is extraordinary full of flavour and I will make it over and over again. Try it-you’ll like it!

Sep 04, 2004

I thought this was rather tasty. I cut the recipe in half, as there were only 2 people going to be eating it! On a whim, I added 1/4 tsp. of chili powder instead of the 1/8 it would have called for, and I did closer to a half cup of peanut butter. The extra chili powder was excellent. The extra peanut butter was ok, but what it calls for would be fine too. The only complaint I have is that I need about double the time to get the rice cooked-- 15 minutes wasn't nearly enough time. I will still make this again.

Dec 18, 2005

Yummy, and easy to make. I love the peanut butter and red bell peppers together. Things I did differently or that weren't specified: I used Jif Extra Crunchy peanut butter because it was the only extra crunchy one I could find in the supermarket. I was afraid it would be too sweet (I usually buy natural nut butters), but it was fine. I might add a pinch more chili powder next time. Since I was using brown rice that normally takes 45-50 minutes to cook, I cooked it for about 30 before tossing it into the soup. Next time, I will probably up the rice to at least 3/4 cup, if not a cup. I did add the sour cream, but it is delicious when served alone, too.

May 30, 2007

Delicious. Using a NATURAL peanut butter is a must for this recipe... natural has a more peanutty flavor suited better to this recipe. I used vegetable broth. I did make a few changes. I added a chopped jalepeno with the peppers; used tricolored peppers... mine turned out a little paler than the photo-- not the prettiest color, so I added a little bit of tomato sauce to darken it-- which I found improved the flavor. Even brought some to a friend from Ghana-- she thought this was tasty and very authentic (although she is used to creamy peanut butter herself.) Edit: Wanted to add that this is probably something you'll either love or hate. Very distinct flavor.

Jun 28, 2007

The five-star rating is for the inspiration. I'd never have thought of making this had I not come across this recipe. However, like many, I did make my own changes to give it more flavor. I added cinnamon, cloves, and crushed red pepper and increased the chili powder significantly. I also doubled the garlic just because I felt like it and added thinly sliced zucchini for more bulk. I found that the soup was very versatile and handled the changes and additions very well. Have fun with this recipe and make it your own. Oh, and the flavors definitely do get more intense with time. Lovely!

Feb 17, 2006

Wow -- this was my favorite new recipe I have tried recently. Both my husband and I loved it! I added the rice earlier and cooked it longer afterwards.


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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