Peanut Butter Goat Soup


"This soup is creamy, delicious, healthy, and very filling! Lovely as a meal starter or add mashed potatoes, fufu, rice balls, kenkey etc. for a complete meal."
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1 h 45 m servings 212 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender; puree until smooth.
  2. Place goat meat in a large pot. Pour onion puree on top. Stir in 1 cup water, shrimp cube, and salt. Cover and cook over medium-high heat, stirring occasionally, until flavors combine, about 20 minutes. Reduce heat and add remaining 2/3 of the onion; cook, covered, until softened, about 20 minutes.
  3. Transfer 2/3 of the onion to the blender. Add 1 cup water; puree until smooth. Pour back into the pot.
  4. Mix 1 cup water, peanut butter, and tomato paste in a saucepan over medium-low heat. Cook, stirring often to prevent scorching, until oil separates, 15 to 20 minutes. Remove from heat. Stir in 1 1/2 cup water with a fork. Pour into the pot.
  5. Stir basil leaves into the pot. Bring soup to a boil; reduce heat and simmer until peanut oil rises to the surface, 20 to 25 minutes.


  • Cook's Notes:
  • Substitute fresh cayenne pepper for the jalapeno if desired.
  • Substitute 1/2 teaspoon dried basil for the fresh if desired.
  • You may add additional water to the paste in step 5 to make it lighter.


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