Groundnut Soup
Sopa de Cacahuete (SOH-pah deh kah-kah-WEH-teh)
Peanut Soup with Chicken
A velvety soup of ground roasted peanuts, chicken, tomatoes, and aromatic vegetables simmered until the peanut butter melts into a thick, creamy broth of extraordinary depth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Season chicken pieces with salt and set aside. Heat palm oil in a large pot over medium heat and brown the chicken on all sides. Remove and reserve.
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2
Saute the diced onions in the same pot until golden. Add garlic and ginger, cooking for two minutes until aromatic.
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3
Pour in the blended tomatoes and cook for ten minutes until the sauce thickens and the oil rises to the surface.
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4
Add the ground peanuts or peanut butter to the pot, stirring continuously to prevent lumping. Cook for five minutes until fully incorporated.
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5
Return the chicken to the pot and add the chicken broth. Drop in the whole scotch bonnet pepper and seasoning cubes. Bring to a boil.
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6
Reduce heat to low, cover, and simmer for forty minutes until the chicken is tender and the soup is thick and creamy. Remove scotch bonnet before serving.
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7
Ladle into bowls, garnish with cilantro, and serve with fufu, rice, or boiled yams.
Did You Know?
Groundnut soup is so widespread across West and Central Africa that nearly every country has its own version, making it one of the continent's true pan-African dishes.
Chef's Notes
Equipment Tips
- large pot
- blender
- wooden spoon
- ladle
The Story Behind Groundnut Soup
Groundnut soup is a beloved staple across Central and West Africa, and in Equatorial Guinea it holds a special place as comfort food that transcends ethnic boundaries. Peanuts, originally from South America, arrived in Africa via Portuguese traders and were quickly adopted into local cooking traditions. The Fang, Bubi, and Ndowe peoples of Equatorial Guinea each have their own variation of this soup, but all share the fundamental technique of using ground peanuts to create a rich, protein-packed broth.
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