West African Groundnut Spicy Chicken Soup Recipe
This West African Groundnut Spicy Chicken Soup is a rich, flavorful stew featuring tender chicken drumsticks simmered in a savory blend of peanut butter, tomatoes, and warming spices. The dish is infused with a subtle heat from scotch bonnet peppers and aromatic herbs, resulting in a comforting and hearty meal perfect for serving with rice, plantains, or bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: West African
Ingredients
Chicken and Seasoning
- 12 chicken drumsticks
- 2 tsp ground coriander (divided)
- 1 tsp garlic powder
- 1 tsp dried thyme
- Ground white pepper, to taste
- Salt, to taste
Cooking Ingredients
- 2 tbsp peanut oil (divided)
- 1 onion, peeled and finely diced
- 2 red bell peppers, deseeded and finely diced
- 400 g chopped tomatoes
- 5 tbsp smooth peanut butter
- 1 cm piece of peeled ginger, roughly chopped
- 2 garlic cloves, peeled
- Scotch bonnet or other chili, to taste
- 2 tbsp tomato puree
- 1 stock cube (chicken or vegetable)
- 500 ml water
Instructions
- Season the Chicken: In a bowl, generously season the chicken drumsticks with 1 tsp ground coriander, garlic powder, dried thyme, ground white pepper, and salt. Ensure all pieces are well coated with the spices.
- Brown the Chicken: Heat 1 tbsp of peanut oil in a frying pan over medium heat. In batches, brown the chicken drumsticks on all sides until golden. Remove and set aside.
- Sauté Vegetables: Add the remaining 1 tbsp of peanut oil to the same frying pan. Add the diced onion and red bell peppers. Cook for about 5 minutes, stirring occasionally, until the onions are softened and translucent.
- Prepare Peanut Sauce: In a food processor or mini chopper, combine 1 tbsp chopped tomatoes, 2 tbsp water, peanut butter, garlic cloves, ginger, and the chopped scotch bonnet pepper. Blend briefly to create a smooth, thick paste, loosening the peanut butter.
- Combine and Simmer: Return the browned chicken to the pan with the sautéed vegetables. Stir in the remaining chopped tomatoes, tomato puree, blended peanut sauce, stock cube, and 500 ml water. Bring the mixture to a boil, then reduce the heat to maintain a rolling simmer.
- Cook the Soup: Allow the soup to simmer gently for about 60 minutes with the lid slightly ajar. This helps the peanut sauce reduce and thicken while developing deeper flavors. Stir occasionally to prevent the peanut butter from settling and burning at the bottom.
- Finish and Adjust Seasoning: After 60 minutes, the soup should have a darker color with a slightly caramelized flavor and a few small oil droplets on the surface. Taste and adjust seasoning with salt and pepper if needed. Turn off the heat.
- Serve: Serve the spicy peanut chicken soup hot with rice, plantains, or bread. Garnish with nuts, fresh herbs, and spring onions for added texture and flavor.
Notes
- Adjust the amount of scotch bonnet pepper to control the heat level of the soup.
- Use smooth peanut butter for the best texture and consistency in the sauce.
- Keep the lid slightly ajar while simmering to allow the sauce to thicken properly.
- Stir the soup occasionally to prevent peanut butter from sticking and burning on the bottom.
- Garnishing with crushed roasted peanuts or fresh herbs enhances the presentation and adds extra flavor.
