West African Peanut Soup Recipe - Allrecipes.com
West African Peanut Soup Recipe

West African Peanut Soup

Recipe by  

"Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  2. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  3. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2009

I have made this many times, and while it is wonderful as is, I have tweaked it to make it a little healthier. First, I add some carrots and celery to increase the veggie content, and only use about 3/4 - 1 cup peanut butter, which is plenty. If you find this is not thick enough, I sometimes make a cornstarch slurry to give it the same consistency as the original. I also use fire-roasted tomatoes in this, as it adds a particular rustic flavor to it. Either way, this soup is requested all the time at my work parties!

Most Helpful Critical Review
Mar 12, 2008

I made this recipe tonight, and my husband and I did not care for it. It is way too peanut-buttery and rich for our taste, made me feel sick after eating half my bowl. Too bad because the ingredients (especially the red peppers and peanut butter) are not cheap!

Aug 02, 2008

I was a Peace Corps volunteer in Guinea in West Africa and this is a very popular dish there. This recipe is more or less the same as what they make there. I've had this probably 200 times and I still make it here in the US. I don't even use vegetable broth, water is fine. It's also good to add a sweet starchy vegetable like sweet potatoes or butternut squash. But the biggest difference between the African version and this recipe is how it's served. I was surprised to see this being served as a soup. It's very, very rich! In Africa, they typically pour two ladels or so over a plate of rice. And if you're serving it over rice, 2-3 lbs of chicken or beef turn it into a very hearty meal.

Nov 08, 2006

This is just like the groundnut soup here in West Africa. I add chicken to it and I use chicken broth instead of vegetable.

Dec 23, 2010

I like this better than the African Peanut Soup from this site, it has more flavor and richness thanks to more peanut butter and pepper flakes. I made this with almond butter (really good) and quinoa instead of rice (also delicious), coconut instead of olive oil. I would like this better with crushed tomatoes. I added a diced sweet potato. One review suggested using water instead of broth, so I used less broth -- needed more flavor, maybe cinnamon? Next time I will use the full amount of broth.

Oct 16, 2004

Yum yum yum! Being a peanut butter lover and always looking for new taste combinations thought I'd give this a try. Fantastic. If you don't LOVE peanut butter, you may want to cut it back a little. Ends up being pretty creamy - might be too much for some. But for me - EXCELLENT. Definitely serve with crusty bread for dipping. Also, apple slices compliment this soup well.

Jul 06, 2009

Tasty, filling, unusual soup that was devoured by my in-laws, much to my surprise! I added chicken, which made it a full meal. Add the brown rice earlier if it usually takes 40 minutes to cook, or if its a ten minute Uncle Bens version, use the recipe. I used tinned tomatoes with chilli already in it to kick up the heat, and organic crunchy peanut butter added to taste at the end. Would recommend take some hot soup out and mixing it with the peanut butter as a paste, or you will end up chasing spoons of it around the pan tying to get it to blend! Already made it again.

Jan 04, 2011

I made it pretty much as is. Except I added African "pepper", which is like cayenne pepper. It definitely needed it, in addition to the red pepper flakes, for my taste. I threw the onions, garlic, and bell peppers in the food processor and it was finely chopped within a few seconds. I used virgin coconut and red palm oils. I recommend using a natural peanut butter: which is just peanuts and salt. It tastes (and looks) like a spicy, savory peanut sauce, not unlike what you would find in a Chinese restaurant with duck. I can imagine it would be nice with a roasted chicken thigh.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 777 mg
  • 31%

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

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