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“Here is my take on a West African African Peanut Soup. Can eaten as a stew with bread or over rice. Meat can be removed, and vegetable broth used instead of chicken to make it vegetarian. I have made this without coconut milk and garam masala, it is delicious any way. History: Whether you know it as West African peanut soup, Ghanian groundnut stew, Nkate Nkawan or Maafe, delicious peanut-tomato stew makes a hearty, protein-packed meal which can be enjoyed either with chicken or as a vegetarian entrée. It is also popularly served during Kwanzaa. While no one knows exactly when or where the first groundnut stew was made, historians generally cite West Africa as the meal's place of origin. Read more: http://www.ehow.com/about_5503519_history-african-peanut-soup.html#ixzz2y1NniEka”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in the pan, add onions and minced garlic.
  2. As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken.
  3. Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring.
  4. Add diced tomatoes, garam masala, and coconut milk.
  5. Reduce heat and simmer for 5 minutes, then add chicken broth.
  6. Add salt and pepper, to taste.
  7. Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender).
  8. Add peanut butter and simmer on low for 5 additional minutes.
  9. You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy!
  10. Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.

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