Nigerian Peanut Soup
Immerse yourself in the bold and comforting flavors of Nigerian Peanut Soup, a richly spiced and creamy dish that’s both hearty and nourishing. Made with tender chicken, earthy peanut butter or ground peanuts, fresh vegetables like spinach and tomatoes, and a medley of aromatic spices, this one-pot wonder is a true celebration of West African cuisine. Simmered to perfection in a velvety peanut-infused broth, it offers a delightful balance of savory, nutty, and mildly spicy notes. Perfect for pairing with rice, fufu, or crusty bread, this soup is an ideal meal for cozy evenings or family gatherings. With just 15 minutes of prep time and simple ingredients, this Nigerian classic is as easy to make as it is to love.
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Recipe Information
Ingredients
- 1 cup raw peanuts or peanut butter
- 1.5 pounds chicken (legs or thighs)
- 2 cups spinach or collard greens
- 3 medium tomatoes (diced)
- 1 medium onion (chopped)
- 1 medium red bell pepper (chopped)
- 3 garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Season the chicken with salt, black pepper, and smoked paprika. Brown the chicken in the pot for about 3-4 minutes per side, then remove and set aside.
In the same pot, add the chopped onion, garlic, ginger, and red bell pepper. Sauté for 4-5 minutes until softened and fragrant.
Stir in the diced tomatoes and cook for another 5 minutes until the tomatoes begin to break down.
If using raw peanuts, blend them with 1/2 cup of water to make a thick paste. If using peanut butter, skip this step.
Add the peanut paste or peanut butter to the pot, stirring well to combine. Cook for 3-4 minutes, allowing the flavors to meld.
Slowly pour in the chicken broth, stirring constantly to create a smooth and creamy mixture.
Return the browned chicken to the pot. Cover and simmer on low heat for 25-30 minutes, stirring occasionally.
Add the spinach or collard greens, and season with salt, cayenne pepper (if using), and additional black pepper to taste. Simmer for another 10 minutes until the greens are tender.
Remove from heat and let the soup sit for a few minutes before serving.
Serve hot with rice, fufu, or bread on the side for a complete meal.
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 34.7 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 589 mg | 45% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6261 mg | 133% | |
*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.
