Groundnut Soup from Scratch – Immaculate Bites

Why Make Groundnut Soup from Scratch

For a truly authentic groundnut soup, make it from scratch. Many people, myself included, use natural peanut butter (with no sugar added) to make groundnut soup in a hurry.

But if you have the time to make your own peanut paste, you’ll get that truly divine African flavor. I also recommend making your own stock for this. There’s nothing like the simple pleasure of making and eating a meal entirely from scratch.

Recipe Ingredients

1. Beef – A couple of pounds of cubed beef is enough for this soup. You can use the cut of your choice.
2. Unpeeled Peanuts roasted and ground into a paste make this African peanut soup recipe extra special. For an easier recipe, feel free to use natural creamy peanut butter with no additives.
3. Flavors – Tomatoes, onion, ginger, garlic, and parsley all add complementary flavors to this nutty soup.
4. Seasonings – Paprika, white pepper, bouillon powder, and salt are the only seasonings you need. We’re letting the peanuts shine here!

How to Make Groundnut Soup from Scratch

Prep the Peanut Soup

• Make Beef Stock – Add beef to a pot and season with half the salt, pepper, and paprika. Add 4-5 cups of water to cover the beef and cook covered until the meat is tender. That usually takes 30 minutes or more, depending on the cut. A pressure cooker will shorten the process.
• Remove Beef – When the beef is ready, take it out and reserve the stock.
• Roast your unpeeled peanuts in a pan on low heat for 10-15 minutes. Be careful not to let it burn. You could also bake the peanuts on a baking tray at 300℉ (150℃) oven for 15 minutes, stirring every 5 minutes.
• Cool – When the peanuts are ready, set them aside to cool completely.
• Make the Paste – When the peanuts have cooled, grind them in a coffee grinder into a fine paste. You may need to do it in 3-4 batches so you don’t strain the grinder. It should make about a cup of peanut paste. Set aside.

Assemble

• Flavor Base – Next, blend the fresh tomatoes, half the onion, garlic, fresh ginger, and parsley in a food processor or blender with a little water until smooth.
• Brown Beef – In a large saucepan, heat the oil, add your cooked meat, and brown it for 3-4 minutes. Then add the rest of the onions and sauté for 2 minutes.
• Add the tomato mixture and cook for 7-10 minutes, stirring frequently to prevent burning.
• Season – Add the groundnut paste, 3 cups of reserved broth, and the rest of the salt, paprika, bouillon powder, and white pepper to taste.
• Cook – Continue cooking for 10 minutes, and adjust the soup thickness to the desired consistency.
• Serve with rice, and enjoy.

Flavor Variations

1. Swap out the protein. You could easily make this soup with chicken, pork, or any other meat.
2. Add some vegetables. This simple soup can take on just about any veggies you like. I like to add peas, carrots, sweet potatoes, collard greens, and other leafy greens like spinach.
3. Top it with french fries. Take inspiration from Bolivia’s sopa de mani and sprinkle some thin-cut homemade french fries on top of each bowl just before serving. Yes, it sounds weird, but it tastes amazing.
4. Stew instead of soup. Reduce the amount of water to turn this into a thicker version for a tasty African peanut stew you can serve over rice.
5. Vegetarian. Trade vegetable broth for the beef broth and use portabella mushrooms or tofu instead of beef.

Recipe Notes

1. Use a pressure cooker to shorten the beef stock-making process.
2. Unpeeled peanuts can burn quite quickly, so don’t leave the room while roasting them. Keep a close eye on them and stir frequently until they’re nice and toasty. You can rub them to remove some or all the skins. More skins make a darker paste, and less will make a lighter one.
3. Blend the roasted peanuts in batches because they’re pretty tough. Dumping them all in at once could seize up your blender or, worse, burn out the motor. (The exception would be if you have a Vitamix.) Pulse a few times to break them up first, then grind them slowly into a paste.
4. Use high-quality peanuts for authentic results. If opting for peanut butter, use natural peanut butter with no additives, especially sugar.

Make-Ahead Instructions

Cook the soup, let it cool, and then store it in the fridge for 1-2 days or in the freezer for up to 3 months in an airtight container. When ready to enjoy, just pop it in a saucepan and heat it over medium-high until hot, or nuke it in the microwave.

Serving and Storage Instructions 

Serve West African peanut soup hot with freshly chopped parsley as a garnish and steamy rice on the side. Refrigerate leftovers for up to 4 days in an airtight container or freeze them for 2-3 months.

What Goes With African Groundnut Soup

West African groundnut soup goes beautifully with garlic rice or just regular old white rice. Other African favorites, like njama njama and fufu, go great with groundnut soup. Wash it all down with a cold glass of pineapple ginger juice. 

More Incredible African Recipes to Try

1. Stewed Spinach
2. Red Red
3. Hot Pot Potatoes (African Stewed Potatoes)
4. Ugali (Corn Fufu)
5. African Beef Stew