0 Flares Filament.io 0 Flares ×

African Chicken and Peanut Butter Soup with Kale

African Chicken and Peanut Butter Soup with Kale – A creamy, delicious, flavoursome and filling soup that is healthy and nutritious. This soup is inspired by a Ghanian ground nut soup recipe. 

Jump to Recipe  Print Recipe 

African Chicken and Peanut Butter Soup with Kale

OK I LOVE this soup. I love how creamy and hearty it is. I know that peanut butter, tomatoes, coconut and kale may seem like an odd combination, but it just works. I love peanut butter, so I have wanted to try this soup for a while but even I had my reservations. 

In Africa this soup is served with rice so it is kind of like a stew/curry. I actually prefer it as a soup. Try both and see how you feel! Here is a link to a Wiki page re the soup. Also known as groundnut soup or groundnut stew, this is a firm family favourite. 

If you are vegetarian/vegan, feel free to replace the chicken with tofu, squash, pumpkin, sweet potato, chickpeas..whatever you like really. Either way this soup makes the BEST comfort food that is perfect for cold, rainy days.

African Chicken and Peanut Butter Soup with Kale

African Chicken and Peanut Butter Soup with Kale - A creamy, delicious, flavoursome and filling soup that is healthy and nutritious. 

Course Lunch
Cuisine Ghanian
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4

Ingredients

  • 1 tbsp Oil
  • 1 Red Onion diced
  • 4 cloves Garlic crushed
  • 1 inch Ginger grated
  • 200 g Tomatoes Crushed
  • 1 lb Chicken Breast Skinless, cubed
  • 1 tbsp Curry Powder
  • 1/2 tsp Turmeric
  • 1 l Chicken Stock
  • 400g tin Coconut Milk
  • 190 g Peanut Butter Smooth
  • 70 g Kale Stalks removed and chopped
  • Salt and Pepper
  • 3 tbsp Chopped Peanuts

Instructions

  1. Heat the oil in a large pot over medium heat and add the onion, garlic, and ginger. Cook for 7 - 10 minutes until onions are golden brown.

  2. Stir in the tomatoes and cook for 5 minutes.

  3. Add the chicken breast, curry powder and turmeric. Cook for 5 minutes before pouring in the stock. Simmer for 10 minutes or until reduced by half. 

  4. Pour in the coconut milk and simmer for 5 minutes.

  5. Add in the peanut butter and kale. Simmer until creamy. Season and divide between bowls, top with chopped peanuts and enjoy!

  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.