West African Style Peanut Butter Soup

Name: West African Style Peanut Butter Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: African
Ingredients: 1.5 lbs chicken thighs; 1 tablespoon olive oil; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 6 cups chicken broth; 1 cup creamy natural peanut butter; 1 can (15 oz) tomato sauce; 2 cups fresh spinach; Salt and pepper to taste; Chopped peanuts and cilantro for garnish

A creamy and savory soup made with a rich peanut broth and tender chicken that makes for a perfect cozy dinner.

By Enzo81 Kitchen· African· October 16, 2026

enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

This peanut butter soup is one of my favorite meals to make when I want something hearty and unique. It takes inspiration from West African flavors, combining a nutty broth with savory tomatoes and spices for a taste that is deep and satisfying.

I like to use baked chicken thighs because they stay juicy and add a lot of flavor to the pot. If you want a little extra kick, you can add a pinch more cayenne pepper or a chopped chili to the onions while they cook.

Ingredients

1.5 lbs chicken thighs
1 tablespoon olive oil
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
6 cups chicken broth
1 cup creamy natural peanut butter
1 can (15 oz) tomato sauce
2 cups fresh spinach
Salt and pepper to taste
Chopped peanuts and cilantro for garnish

9Instructions

1
Preheat your oven to 400 degrees Fahrenheit and place the chicken thighs on a baking sheet. Season them with salt and pepper, then bake for 25 to 30 minutes until they are cooked through.
2
While the chicken bakes, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent.
3
Stir in the minced garlic and grated ginger, cooking for about one minute until the mixture is fragrant.
4
Add the cumin, coriander, and cayenne pepper to the pot. Stir the spices into the onions for another minute to let the flavors develop.
5
Pour in the chicken broth and the tomato sauce, then bring the liquid to a gentle simmer.
6
Add the peanut butter to the pot and whisk it continuously until it is completely melted and the broth is smooth.
7
Once the chicken is done baking, remove the skin and bones. Shred the meat into bite sized pieces and add them into the soup.
8
Stir in the fresh spinach and let it wilt for two or three minutes. Taste the soup and add salt or pepper as needed.
9
Serve the soup hot over white rice or on its own, topped with a sprinkle of crushed peanuts and fresh cilantro.

Tips

Store any leftovers in a sealed container in the refrigerator for up to four days. This soup actually tastes even better the next day after the flavors have had time to meld together. You can also freeze it for up to three months, just leave out the spinach until you reheat it.

#high protein #chicken #soup #dinner #savory #comfort food

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