West African Peanut Sweet Potato Soup

About This Recipe

This West African-inspired peanut soup combines sweet potato, tomato and greens in a nut-rich broth. Ginger and cayenne bring warmth, while lime sharpens the finish. It is one specific adaptation rather than a single recipe representing every regional peanut stew.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Baking tray or grill-safe dish

Ingredients

• 550 g orange sweet potato, 2 cm cubes
• 180 g onion, diced
• 20 g ginger
• 15 g garlic
• 25 ml groundnut oil
• 400 g chopped tomato
• 160 g natural peanut butter
• 1.2 litres vegetable stock
• 180 g kale, sliced
• 1/2 tsp cayenne
• 20 ml lime juice
• 40 g roasted peanuts
• Salt to taste

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Natural unsweetened peanut butter gives clean flavour; sweetened spread becomes cloying.

Ingredient choices: Use natural peanut butter and stir it before measuring. Cut sweet potato evenly and remove tough kale stalks. Peanut butter brands vary in salt and sweetness, which affects final seasoning.

Cooking control: Cook the aromatic tomato base and sweet potato before fully finishing the peanut mixture. Loosen peanut butter with some warm broth for smooth incorporation. Stir along the bottom and add greens according to their tenderness.

If something goes wrong: A paste-like texture needs more stock rather than more oil. Scorched peanut solids make the soup bitter. If sweetness dominates, adjust lime after checking the tomato and peanut balance.

Ingredient Substitutions

• ↔ Use sunflower-seed butter for a peanut-free adaptation and update allergens.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Serve with a restrained roasted-peanut garnish. Make the peanut content unmistakable in the recipe and serving description.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.