Groundnut Soup
Groundnut Soup, a beloved West African delicacy, is a hearty and flavorful dish that combines the rich creaminess of roasted peanuts with tender chicken, vibrant vegetables, and aromatic spices. In this recipe, raw peanuts are transformed into a luscious paste that thickens the soup and infuses it with nutty goodness. The addition of ginger, garlic, and cayenne pepper brings a gentle heat and depth of flavor, while leafy greens like spinach or kale add a nutritious and colorful touch. Perfectly simmered to create a velvety texture, this comforting soup pairs beautifully with rice, fufu, or warm bread for a wholesome and delicious meal. Whether you're seeking a taste of traditional African cuisine or a new one-pot dish to savor, this Groundnut Soup is sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 cups raw peanuts
- 6 cups water
- 1.5 pounds chicken pieces (with bone)
- 1 large onion, chopped
- 4 medium tomatoes, chopped
- 1 large red bell pepper, chopped
- 3 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 chicken bouillon cube
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper
- 2 cups spinach or kale, chopped
Instructions
Begin by roasting the peanuts. Preheat your oven to 350°F (175°C). Spread the peanuts on a baking sheet and roast for about 10-12 minutes, stirring halfway through, until they are golden and fragrant. Allow them to cool slightly, then grind them into a smooth paste using a food processor or blender. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
Stir in the chopped tomatoes and red bell pepper. Cook for about 5-7 minutes until the vegetables soften and start breaking down.
Add the chicken pieces to the pot, stirring to coat with the vegetable mixture.
Pour in the water and bring to a gentle boil. Reduce the heat to a simmer and let the chicken cook for about 20 minutes.
Stir in the ground peanut paste, chicken bouillon cubes, salt, ground black pepper, and cayenne pepper. Mix well to ensure the peanut paste is fully dissolved into the soup.
Allow the soup to simmer for another 20-25 minutes, stirring occasionally to prevent sticking, until it thickens and the chicken is cooked through.
Add the chopped spinach or kale and cook for an additional 5 minutes until the greens are wilted.
Taste and adjust seasoning if necessary. Serve hot with rice, fufu, or bread.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
