Apartment Therapy The Kitchn | Soup of the Day: East African Groundnut

Soup of the Day: East African Groundnut

Peanut butter in soup? Really? Why yes, and it's delicious!

I am currently (as you read this) in Kenya, so I thought I'd leave you with at least one African recipe. This one is actually from the Moosewood cookbook, but it's similar to many recipes on the African continent, where peanuts are often used to thicken soups and stews.

This one is a deeply flavorful and spicy concoction of tomatoes, peppers, onions, curry powder and cayenne with a squeeze of lime. It's vegetarian, too.

• Get the recipe: East African Groundnut Soup

Have a great soup recipe? Email us here if you have a recipe and photo to share. We may make it one of our Soups of the Day this month!

Previous Soup of the Day: Black Bean with Bacon and Mushrooms

(Image: Flickr member Ruthieki licensed for use under Creative Commons)

Comments (6)

This is really similar to a soup that I already make (and love! it's one of my freezer staples), but I like the addition of lime and maybe cilantro as a garnishment. May have to try this one next time!

posted by chi_cass on February 4th 2009 at 7:13pm
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Have you tried out this recipe before, or did you just find it online and repost it here? I made it once, and was unimpressed. If you've made it I'd be really interested to get any tips on what exactly you did, and if you changed anything. What was the final texture of your soup? I found my creation to be very sauce like, and unappetizing as a soup.

posted by yaheardme on February 5th 2009 at 12:08pm
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Wonderful Shopsin's Restaurant has (or had) this with a chicken base. I've been faking a version for years, so thanks for the recipe!

posted by barbara on February 5th 2009 at 12:18pm
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Hmm, I just made a very similar soup a couple nights ago from "Soup" by Debra Mayhew. It was delicious. I did have to cut the cayenne down to 1/4 t. from 1 t. Good for a cold day.

posted by brittanykate on February 5th 2009 at 12:49pm
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I know the recipe calls for natural peanut butter but in cooking with peanut butter regular (jiffy,etc) actually leads to a creamier base and less separation of the protein and fats. This especially works well with making a peanut sauce for many asian dishes. Just make sure you taste before you add any additional salt or sugar.

posted by matt manfredini on February 5th 2009 at 4:54pm
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I make a groundnut soup like this from "Passionate Vegetarian" by Crescent Dragonwagon, and it is do delicious it hurts. The combination of peanut butter and a little tomato sauce or puree as a soup base is one of my absolute favorites. I just throw in whatever vegetables I have on hand (usually something cruciferous, a green, an onion, and a sweet potato, carrot, squash, or some pumpkin).

posted by matchbookhymnal on February 8th 2009 at 1:34pm
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