Groundnut Soup

Ingredients

• 6bone-in chicken thighs
• 1red bell pepper
• 1habanero pepper
• ½onion, chopped
• 120 g (4 cups)spinach
• 225 g (1½ cups)ground peanuts or peanut butter
• 2Roma tomatoes
• 30 ml (2 tbsp)peanut oil
• 1 tspbouillon powder
• 1 tbspground crayfish
• ¼ tspcayenne pepper
• ½ tspblack pepper
• ½ tsp or to tastesalt
• ½ tspsalt
• ½ tspblack pepper
• 710 ml (3 cups), plus 240–475 ml (1–2 cups) if neededwater

Instructions

1. 1

   Blend the peanuts

   If using raw peanuts, blend them in a high-powered blender until ground.

2. 2

   Season the chicken

   Wash and pat the chicken dry, then rub it with salt and black pepper.

3. 3

   Heat the oil

   Pour some of the peanut oil into a pan and add the chicken thighs once the oil is hot.

4. 4

   Brown the chicken

   Brown the thighs for about 5 minutes on each side. Remove them from the pan and set aside.

5. 5

   Blend the vegetables

   While the chicken browns, blend the tomatoes and peppers together.

6. 6

   Sauté the onion

   Add the chopped onion to the same pan and sauté for a few minutes, scraping up the browned bits.

7. 7

   Simmer the base

   Pour in the blended tomatoes and peppers and simmer for 5 minutes. Add all the spices and simmer for a further 5 minutes.

8. 8

   Add the water

   Pour in 710 ml (3 cups) of water and bring the mixture to a boil.

9. 9

   Stir in peanuts

   Add the ground peanuts and stir until the soup begins to thicken.

10. 10

    Simmer with chicken

    Simmer for 5 minutes, then add the browned chicken.

11. 11

    Adjust the liquid

    If needed, add another 240–475 ml (1–2 cups) of water, then taste and adjust the spices.

12. 12

    Cook the chicken

    Bring the soup to a boil, then simmer for about 15 minutes, until the chicken is cooked through.

13. 13

    Add the spinach

    Stir in the spinach and simmer over a low heat until it is soft.

What is groundnut soup?

Groundnut soup, also known as peanut soup, is a hearty dish found in several West African food traditions. Groundnuts are peanuts, and when blended into a seasoned broth they give the soup its characteristic creamy texture and savoury, nutty flavour.

This version combines peanuts with tomatoes, peppers, chicken and spinach. Browning the chicken before it simmers adds depth, while the tomatoes and spices keep the rich peanut base lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 29g protein, 11g carbs, 41g fat.

The peanuts and peanut oil provide most of the fat and energy, while the chicken thighs contribute much of the protein. Tomatoes, peppers and spinach add relatively few carbohydrates; serve with a modest portion of rice or another starch and extra vegetables to balance the bowl.

Building flavour in the pan

Browned chicken: drying and seasoning the thighs helps them colour in the hot oil. Take your time on both sides, then keep the browned bits in the pan for the onion and tomato mixture.

Tomato and pepper base: blending the tomatoes with the peppers makes a smooth base that cooks evenly. Scrape the pan as the onion softens so the browned residue becomes part of the soup.

Getting the peanut texture right

Ground peanuts: blend raw peanuts until finely ground so they disperse through the broth. If using peanut butter instead, stir it in thoroughly to avoid dense pockets.

Gradual liquid: the peanut mixture thickens as it heats. Add the first 710 ml of water as directed, then use the extra 240–475 ml only if the soup needs loosening.

Checking the chicken

Gentle simmer: after the chicken goes back into the pot, keep the soup bubbling softly for about 15 minutes. A hard boil can make the thick soup sputter, so lower the heat if needed.

Doneness: check that the chicken is cooked through at the thickest part near the bone. The timing can vary with the size of the thighs, so use that cue rather than relying on the clock alone.

Balancing the heat

Habanero and cayenne: together they make a distinctly hot soup. For less heat, use less habanero or remove its seeds before blending; keep the cayenne modest until you have tasted the base.

Seasoning: bouillon powder and ground crayfish both contribute savoury depth. Taste after the soup has simmered and adjust the salt carefully, since the bouillon may already be salty.

Adding the spinach

Spinach goes in near the end so it softens without disappearing into the thick broth. Stir it through and keep the heat low until the leaves are tender.

Serve the soup hot, with a starch such as rice, boiled yam or fufu if you would like a more substantial meal. A simpler serving alongside vegetables can keep the plate lighter.

Recipe notes & tips

• Pat the chicken thoroughly dry before it goes into the pan so it browns rather than steams.
• Blend the peanuts finely for a smoother soup.
• Scrape up the browned bits when sautéing the onion to carry their flavour into the base.
• Add the extra water gradually because the soup thickens as the peanuts cook.
• Taste before adding more salt, especially if your bouillon powder is already salty.
• Add the spinach at the end and cook it only until soft.

Variations

• Use peanut butter: stir it in gradually in place of the ground peanuts for a convenient version.
• Reduce the heat: use less habanero or omit the cayenne for a milder pot.
• Add more greens: increase the spinach for extra leafy texture.
• Use chicken pieces: choose boneless thighs if you prefer a soup that is easier to eat.
• Serve with a starch: offer rice, boiled yam or fufu alongside the soup.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning; brown it in batches if needed.
• Skipping the pan scraping: browned bits add flavour, so loosen them as the onion cooks.
• Adding all the water at once: the soup can turn thinner than intended; reserve the extra water and adjust gradually.
• Boiling too vigorously: thick peanut soup can sputter; reduce the heat to maintain a gentle simmer.
• Adding spinach too early: it can become overly soft; stir it in near the end of cooking.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; loosen the soup with a splash of water if it has thickened. Ensure it is piping hot throughout before serving.

Frequently asked questions