Creamy, thick soup made from ground roasted peanuts simmered with chicken, tomatoes, and aromatic vegetables, a warming Central African staple.
Instructions
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1
Season chicken thighs with salt and sear in vegetable oil until golden on both sides. Remove and set aside.
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2
Sauté onions and garlic in the same pot until golden. Add chopped tomatoes and tomato paste, cook for eight minutes.
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3
Stir in groundnut paste and chicken stock, whisking to prevent lumps. Bring to a gentle boil.
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4
Return chicken to the pot. Reduce heat, cover, and simmer for thirty-five minutes until chicken is tender.
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5
Add cayenne pepper and adjust salt. The soup should be thick and creamy with a visible layer of groundnut oil.
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6
Serve hot in deep bowls garnished with fresh coriander, with gozo or rice on the side.
Did You Know?
Groundnuts are so important in the CAR that they appear in nearly half of all traditional recipes.
The Story Behind Soupe d'Arachide
Soupe d'arachide is one of the pillars of Central African cuisine. Roasted groundnuts are ground into a smooth paste and dissolved into a tomato-based broth with chicken, creating a thick, creamy soup of extraordinary richness. Groundnuts have been cultivated in Central Africa for centuries and remain the primary source of plant protein.
On the Calendar: A regular lunch dish, especially popular during cooler months and rainy season.
Then & Now: Commercial peanut butter has become a shortcut, though freshly roasted and ground nuts produce superior flavour.
Legacy: Soupe d'arachide connects Central Africa to the broader West and Central African groundnut soup tradition.
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