African Peanut Soup (slow Cooker)




Introduction: African Peanut Soup (slow Cooker)

About: Just a guy in a place doing stuff. I have always been interested in science. I was the child my parents were worried about leaving alone with the appliances. They were afraid they would come home and find m...

Or African groundnut stew, or peanut soup and a few variations, some include curry, bell peppers or coconut milk.

Not sure the actual origin of this soup but its a favorite of the family and friends. Enough so that I tend to make a 32 cup batch.

My last soup instructable was for just such a batch and I decided the size of it might make it less accessible. So I modified this recipe to use a slow cooker.

Step 1: Ingredients

1 pound carrots (450g)

2 pounds garnet yams (900g) I have been informed these are sometimes called yams sometimes sweet potatoes, you want the ones with the orange flesh they are sweeter.

1 medium white onion ~1lb (450g)

1 medium yellow onion ~1lb (450g)

3 lb fresh tomatoes, or 15oz (425g)can tomato sauce +1cup (225ml) water

8-16 oz (225-450g) creamy peanut butter This seems to vary a little bit by brand as to how much you need

1 thumb ginger

red arbol chili (red chili flake)

green (spring) onions for finishing the word garnish doesn't accurately describe the function of the green onions in this dish, but they get sprinkled on like a garnish at the end just before serving.

1-2 cups water or 1-2cups (225-450ml) chicken stock

Optional* ~1lb chicken thigh diced

Step 2: Prep and Roast Roots and Veggies

I believe properly roasting root vegetables increases the flavor and develops umami. The roasting with oil gets the surface temps much hotter than they can be while in water this allows Maillard and caramelization reactions to take place.

Cut veggies to 3/4-1" thick (2cm)

pat dry with a towel

coat in oil (peanut oil is great for a peanut soup)

salt vegetables lightly

roast at ~400f (200C) for 20 minutes

While roots are in the oven the tomatoes can be cored and cut in half.

place them in the crock pot and turn on high

add 1 cup (225g) water or stock

add 1tsp (5ml)salt and chilis

flip roots at 20 min and roast another 20 min

Step 3: Everything Else Goes In

when roots are done add to the crock pot

once the tomatoes have started to reduce you can switch the crock pot to low.

optional add chicken

add diced ginger 1tbs (14g)

add peanut butter 1cup/8oz (225g)

then let simmer for hours

Step 4: When Cooked Blend

immersion blender till smooth (remove chilis for milder spice level)

Adjust taste, I find the peanut butter taste is greatly affected by salt content in this dish, so if you can't taste any salt or peanut butter try adding salt first. The dish may taste a little incomplete without the spring onion.

Step 5: Enjoy!

Serve hot with spring onion garnish.

Sourdough bread also goes well with this dish.

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    4 Discussions


    3 years ago

    This looks amazing. I can see how a curry variant could be interesting. Thank!


    Reply 3 years ago

    It is a great dish that's on my permanent rotation. I try to keep at least 1 container of frozen soup in stock.

    The potato (5mp camera phone) I used for photos makes everything blue/grey. Which is not an appetizing look, nor true to the color of the dish. I did a minor color correction to most images.


    3 years ago

    I've always wanted to try making peanut soup. Your instructable has given me the confidence to give it a go. Thank You!


    Reply 3 years ago

    Thanks, glad I am finally learning how to 'ible better. ;)

    Hope you enjoy it when you try it.