groundnut stew | west african peanut soup

creamy, savory, with a little zing. Cameroonian 1/2 birthday soup.

we have a million names for this soup, as you can see. chicken, peanuts, and tomatoes come together in what seems like an oxymoronic way to many of our American friends and neighbors. this recipe, rich and complex, provides a delicious, unique dish for your dinner table!


| 1.5 hours | 8-10 servings |

  • 2.5 lbs chicken thighs, boneless/skinless, cubed

  • 1.5 lbs chicken breasts, boneless/skinless, cubed

  • 1 t salt + pepper

  • 3 t minced garlic

  • 1 - 2 t cayenne pepper (depending on your spiciness preference)

  • 2 T vegetable oil

  • 1 onion, diced

  • 1 red bell pepper + 1 green bell pepper, diced finely

  • 1 jalapeno pepper

  • 6 C chicken stock

  • 3/4 C peanut butter

  • 1 can (4 oz) tomato paste

  • 1 can (14 oz) diced tomatoes

  • 1/2 t thyme

  • 2 t ginger

  • 1 can coconut milk


Season chicken with salt, pepper, garlic, and cayenne.

In a large nonstick soup pot, heat vegetable oil + fry chicken, browning on each side. Remove chicken + set aside.

In soup pot, with oil remaining, sauté onion + peppers, until soft.

Add chicken stock to pot + simmer.

At medium-low heat, add peanut butter, tomato paste, diced tomatoes, thyme, ginger, coconut milk. Stir well. Simmer.

Add fried chicken back to pot. Cook on low for 30+ minutes. Stir every once in a while.



Notice, this recipe is GF/DF.

This also very easy to double, or stretch!

Lastly, this recipe is adapted from a couple of others, including the perfect pantry blog.


This recipe is best served over rice. Parboiled is our favorite rice.