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West African Soup
1/2
West African Soup
2/2
66%
1
Luke Formosa
By Luke Formosa

West African Soup

5 steps
Prep:40min
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.
Updated at: Thu, 17 Aug 2023 08:50:22 GMT

Nutrition balance score

Great
Glycemic Index
42
Low
Glycemic Load
18
Moderate

Nutrition per serving

Calories568.4 kcal (28%)
Total Fat31.2 g (45%)
Carbs42.6 g (16%)
Sugars13.3 g (15%)
Protein34.5 g (69%)
Sodium1067.7 mg (53%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
Step 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.
Step 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.
Step 4
Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Step 5
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.

Notes

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