African Peanut Soup Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

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!

—Liz E.

See full review »

Most Helpful Critical Review

Dec 10, 2010

Did not like this.

—QUASINAUGHT

See full review »

372 Ratings

See other versions of this recipe!

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!

—eliz

See full review »

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.

—Sola

See full review »

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.

—Anichka

See full review »

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.

—Heather

See full review »

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!

—Seattle Dad

See full review »

Dec 10, 2007

As good as expected. I agree with others that spices can -- and should -- be increased. Certainly twice the chili powder, and a little cinnamon and/or cumin would be good too. I used various coloured bell peppers, all natural peanut butter, and white rice to cut down on the cooking time. Delicious. I bet it would be great with cilantro on top!

—APCOOKING

See full review »

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

African Peanut Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 222
Calories from Fat: 110

% Daily Value *
Total Fat 12.2g 19 %
Saturated Fat 1.9g 9 %
Cholesterol 0mg 0 %
Sodium 558mg 22 %
** Potassium 485mg 14 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 5.2g 21 %
Protein 7.4g 15 %
** Sugars 6.1g
Vitamin A 48 %
Vitamin C 85 %
Calcium 8 %
Iron 20 %
** Thiamin 14 %
** Niacin 39 %
** Vitamin B6 23 %
** Magnesium 22 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.