Reviewed: Oct. 24, 2011

My hubands is from Ghana. He has a little different way of doing it. However, his brothers liked this recipe better.

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Reviewer:

Lkyei

Reviewed: Sep. 7, 2011

I used vegetable broth instead of the chicken broth. Delicious soup!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 20, 2011

I enjoyed this soup very much. I added a little half and half to make it creamier. I think next time I'll add better peanut butter as mine settled.

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Reviewer:

Jeana

Cooking Level: Intermediate

Home Town: Shipshewana, Indiana, USA

Living In: Columbus, Ohio, USA

Reviewed: Nov. 15, 2010

very easy recipe to make... likeable flavour I wasn't crazy about the texture so if i make it again, I will throw it in a blender.

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Reviewer:

Spiderwoman77

Reviewed: Nov. 12, 2010

I added celery I used about a half of a jalapeno pepper added some red peppers. I didn't add much onion. I thought it tasted good. It was kind of runny I probably should have added more peanut butter. I didn't put 4 cups of chicken broth I only used one can. I guess I cut this recipe in half I wasn't sure if I would like it. I did like it tasted could I love spicy foods.

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Reviewer:

little_red87

Cooking Level: Intermediate

Reviewed: Oct. 6, 2010

My husband says this soup is awesome! I used pickled jalepenos because thats what I had. Delicious. Next time I will double the recipe so we have left overs for the next days lunch.

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Reviewer:

granny nanny

Reviewed: Jun. 14, 2010

WOW. this recipe looked very interesting, but I am on a tight budget so I had to improvise everything but the bell pepper! I started with dried onion flakes and reconstituded them in the juice from a can of cooked chicken breast meat. then I added 1/4 tsp. cayenne pepper and 1 chopped green bell pepper. I sauteed until tender. Then I added 1 can cream of chicken soup with 1 can of water, the meat from the canned chicken and a sprinkle of garlic salt. I then lowered the temp and added 1 cup of peanut butter and 2 Tbsp. of brown sugar. I didn't think it was spicy enough so I added more cayenne. It was thick and creamy, salty, spicy, and rich with flavor. Absolutely delicious. I served over brown rice. I hope my husband likes it, because I will make it again and again!

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Reviewer:

sara

Reviewed: Apr. 20, 2010

We enjoyed this. I believe I enjoyed it more than my husband, because I'm more used to peanut butter soup. I used red bell pepper in place of green, and I pureed my soup with an immersion blender, because my husband has texture issues with cooked veggies. Served this with grilled pb&j sandwiches and it was a comfort food for me :) Thanks for the recipe! (*In the future I would add celery, a can of Ro-tel, and some fresh thyme.)

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 23, 2009

Horrible. I threw out without serving. I followed this recipe exactly - measuring everything, and timing everything precisely as it states. It is runny and tastes like spicy onion water! I do not recommend and I am not a picky eater normally. Yuck.

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Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 18, 2009

The flavor was very strong and needed no added seasonings, so I would rate the taste 5 stars. But visually, this was unappetizing, and the texture was unpleasant. It didn't look like it would taste good and the soup itself was very thin. I would add more vegetables to it if I made it again.

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