
1/2

2/2
66%
1

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
Ingredients
4 servings

¾ cuppeanuts
roasted, and shelled

2 tablespoonspeanut oil
or neutral, like grapeseed or corn

1red onion
medium, or white, chopped

1 tablespoonfresh ginger
minced

1 tablespoonminced garlic

0.5 poundskinless boneless chicken
about 2 thighs or breasts, cut into chunks

cayenne

salt

freshly ground black pepper

6 cupsstock
or water

1 poundsweet potatoes
or yams, peeled and cut into thick slices

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

0.5 poundcollards
or kale, washed and cut into wide ribbons

¼ cuppeanut butter
chunky or smooth
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.