Recipe courtesy of Mark Bittman

West African Peanut Soup with Chicken

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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3/4 cup roasted and shelled peanuts

2 tablespoons peanut or neutral oil, like grapeseed or corn

1 medium red or white onion, chopped

1 tablespoon minced fresh ginger

3 cloves garlic, minced (1 tablespoon)

1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks

Pinch of cayenne

Salt and freshly ground black pepper

6 cups stock or water

2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices

8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)

1/2 pound collards or kale, washed and cut into wide ribbons

1/4 to 1/2 cup peanut butter, chunky or smooth


  1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.