African Peanut Soup


  • 1 tblspn peanut oil
  • 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 green pepper, seeded, diced
  • 2-3 jalapeno peppers, seeded, membranes removed and minced
  • 3 large cloves garlic, chopped
  • 1.5 tblspn minced fresh ginger
  • 2.5 tblspn curry powder
  • salt & freshly ground black pepper to taste
  • 1 (28) oz can fire roasted diced tomatoes
  • 2-3 cups chicken broth
  • 1 medium red garnet yam or sweet potato, peeled, diced
  • 3/4 cup CB’s Fresh Roasted Peanut Butter


Heat oil in a heavy, 6-quart saucepan over medium heat. Add chicken and brown. Remove from pan and set aside. Add onion, carrots and both types of peppers. Cook for 8 minutes. Add garlic and ginger, and cook for 2 minutes. Make a well in center and add curry powder. Cook until fragrant, about 2 minutes. Add salt, pepper, tomatoes, broth, yams and peanut butter. Stir to combine and melt peanut butter. Return chicken to pan along with juices in bowl. Bring to a boil, then reduce heat and simmer for 45 minutes. Serve with long grain white rice. Optional garnishes: chopped tomato, cilantro, scallions, lightly salted chopped CB’s Fresh Roasted Peanuts, plain yogurt.