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Groundnut Soup Recipe

Better known as peanut soup, this rich, nutty, and palate-pleasing meal pairs deliciously with rice, plantains, or any starch. Making it from scratch makes it even better. Plus, your friends and family will love such a nutritious, comforting meal.
Course Main
Cuisine African
Diet Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 654kcal
Author Imma

Ingredients

  • 3 cups (375g) peanuts, shelled with the skin
  • 1-2 pounds (450-900g) stew beef (cut into cubes)
  • 2 teaspoons (10-12g) salt (divided)
  • 2 teaspoons (5g) white pepper (divided)
  • 2 teaspoons (4g) paprika
  • 2 teaspoons (5g) bouillon powder (divided)
  • 2-3 tablespoons (30-45ml) oil
  • 3 medium tomatoes, chopped
  • 1 medium onion, chopped (divided)
  • 4 cloves garlic
  • 1 ½-inch knob (15g) ginger
  • 3 tablespoons (10-12g) parsley, chopped

Instructions

  • Roast your unpeeled peanuts in a pan on low heat for 10-15 minutes. Be careful not to let it burn. You could also bake the peanuts on a baking tray at 300℉ (150℃) oven for 15 minutes, stirring every 5 minutes.
  • When the peanuts are ready, set them aside to cool completely.
  • When the peanuts have cooled, grind them in a coffee grinder to a fine paste. You may need to do it in 3 to 4 batches to avoid straining the grinder. It should make about a cup of peanut paste. Set aside.
  • Add beef to a pot and season with half the salt, pepper, and paprika. Add 4-5 cups of water to cover the beef and cook covered until the meat is tender. That usually takes 30 minutes or more, depending on the cut. A pressure cooker will shorten the process.
  • When the beef is ready, take it out and reserve the stock.
  • Next, blend the tomatoes, half of the onion, garlic, ginger, and parsley in a food processor or blender with a little water until smooth.
  • In a large saucepan, heat oil, add your cooked meat, and brown it for 3-4 minutes. Then add the rest of the onion and sauté for 2 minutes.
  • Next, add the blended tomato mixture and cook for 7-10 minutes, stirring frequently to prevent burning.
  • Add the groundnut paste, 3 cups of reserved broth, and the rest of the salt, paprika, bouillon powder, and white pepper to taste.
  • Continue cooking for 10 minutes, and adjust the soup's thickness to the desired consistency.
  • Serve with rice, and enjoy.

Notes

  • Peanut soup is amazing with beef or chicken. Feel free to mix and match. I usually use chicken, but my family wanted beef the day I made this one.
  • If using beef, simmer in water or broth until tender, then do a reverse sear. Reserve the broth for later.
  • To speed up cooking beef until tender, a pressure cooker comes in handy.
Quick Peanut Soup with Chicken
  • 2-3 pounds (900-1,500g) chicken (1 chicken, cut into pieces, or just thighs works great.)
  • 1 tablespoon (7g) paprika
  • 1 medium onion (mince half the onion to season the meat, and save the other for the sauce)
  • salt and pepper to taste
  • 1-2 tablespoons (15-30ml) oil (any neutral-flavored oil with a high smoke point)
  • 2 medium tomatoes (Roma and plum tomatoes work best because they're less juicy)
  • 4 cloves of garlic
  • 1 ½-inch knob (15g) ginger
  • 3 tablespoons (12g) parsley
  • ½ cup (128g) natural peanut butter
  • 2 cups chicken broth or water
  1. Season the chicken with paprika, ½ of the onion, salt, and pepper. Set aside.
  2. In a large pot, heat the oil over low heat, then add the chicken and sauté, stirring frequently and scraping the browned bits off the bottom of the pot.
  3. Puree the tomatoes, half of the onion, garlic, ginger, and parsley in a blender. Pour the mixture into the pot of chicken, bring to a boil, and simmer until the meat is tender.
  4. Add the peanut butter and broth, and simmer for 5 more minutes.
  5. Add water or broth if the soup is thicker than you prefer, or simmer it longer, uncovered, to achieve the desired thickness. Drip a little soup from your stirring spoon. If you are satisfied with the thickness, serve it.

Nutrition

Serving: 240g | Calories: 654kcal | Carbohydrates: 21g | Protein: 39g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 1221mg | Potassium: 1084mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1459IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 4mg