West African Groundnut Soup

6 steps. Take it one step at a time.

1. 01

   Place one onion, the ginger, garlic, and scotch bonnet peppers

   Place one onion, the ginger, garlic, and scotch bonnet peppers in a blender with a splash of water. Blend until smooth to create an aromatic base.

2. 02

   Heat the vegetable oil

   In a large pot, heat the vegetable oil over medium heat. Season the chicken with salt and brown it on all sides for about 5-8 minutes.

   8 min
3. 03

   Pour the blended aromatic base

   Pour the blended aromatic base over the chicken. Stir in the tomato paste and the second onion (sliced). Let it simmer for 10 minutes to allow the flavors to penetrate the meat.

   10 min
4. 04

   Whisk the peanut butter

   In a separate bowl, whisk the peanut butter with 2 cups of the chicken broth (warm) until it forms a smooth, pourable liquid with no lumps.

5. 05

   Pour the peanut mixture and the remaining chicken broth

   Pour the peanut mixture and the remaining chicken broth into the pot. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally to prevent sticking. The soup is ready when it thickens and a thin layer of oil begins to settle on the surface.

   40 min
6. 06

   Stir in the spinach

   Stir in the spinach (if using) and cook for another 2-3 minutes until wilted. Taste and adjust salt if necessary.

   3 min