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overhead close up of bowl of African peanut soup

African Peanut Soup

African peanut soup is creamy and delicious with rich full-bodied flavor made with chicken, sweet potato, simple spices, tomato, and peppers.
Course Soup and Stew
Cuisine African
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 402kcal



  • 1/2 pound chicken breast 1 large breast, cut into 1/2 inch pieces
  • 1 Tablespoon avocado oil or coconut oil
  • 2 Tablespoon minced ginger
  • 1 medium onion chopped
  • 1 red pepper seeds removed and chopped
  • 2 jalapeños seeds removed and minced
  • 1 Tablespoon minced garlic
  • 1 Tablespoon dried ground coriander
  • 2 teaspoon ground cumin
  • 1 large sweet potato approximately 1.5 lbs., peeled and cut into half inch pieces
  • 1 cup chopped tomato can substitute canned diced tomatoes
  • 1 quart chicken broth
  • 3/4 cup peanut butter
  • 3 cups fresh baby spinach about 3 large handfuls, roughly chopped
  • ½ cup chopped fresh cilantro plus more for garnish
  • ½ cup roasted peanuts plus more for garnish
  • 3/4 teaspoon Salt adjust to your preference
  • 1/4 teaspoon fresh cracked pepper adjust to your preference


  • Warm avocado oil in a large pot over medium-high heat.
  • Add chicken and cook for 5-6 minutes until starting to brown on all sides. Use a large spoon to remove chicken from the pot and set aside.
  • Add onion and red pepper to the pot and sauté for 2 minutes until starting to soften. Add jalapeño, garlic, ginger, coriander and cumin and continue cooking for 2-3 minutes.
  • Add sweet potato, tomato, and broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until sweet potatoes are cooked through.
  • Stir in peanut butter and chicken and simmer another 10 minutes.
  • Add peanuts, spinach, cilantro, salt and pepper. Adjust seasonings to taste before serving with peanuts and cilantro as a garnish. You can also serve over rice, millet, quinoa or another grain if you prefer.



  • To make spicier: use a hotter pepper like a serrano or habanero OR just add a pinch of cayenne pepper in with the spices.
  • To make it milder: leave out the jalapeño. You can sprinkle red pepper flakes on individual bowls to taste. 
  • Chicken breast substitution: chicken thigh meat or you can use leftover meat from a rotisserie chicken.
  • To make it vegan: just use garbanzo beans and veggie broth instead of chicken.
  • Storing in Refrigerator: Cool the soup to room temperature, transfer to an airtight container and refrigerate for up to 4 days.
  • Freezing: sweet potato consistency is not the best after freezing but the rest of the soup freezes well. To freeze, place cooled stew in a tightly sealing freezer safe container with a small amount of room left a the top Place on a flat place in the freezer and use within 6 months.
  • Reheating from refrigerator: Pour soup into a microwave safe dish and heat on high for about 2 minutes until warm, stirring half way through. OR reheat on the stovetop by pouring soup into a pot and bringing to a simmer on medium-low heat until warm, stirring every 2-3 minutes.
  • To reheat from frozen: Let soup defrost in refrigerator over night and warm before eating. OR use the quick defrost function on your microwave. OR defrost in a pan on the stovetop. If using either of the quicker methods, make sure to stir often.


Serving: 6g | Calories: 402kcal | Carbohydrates: 25g | Protein: 22g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 1205mg | Potassium: 856mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7582IU | Vitamin C: 43mg | Calcium: 97mg | Iron: 3mg