Great textures and flavors combine in this comforting traditional soup from western Africa. Enjoy it as a starter or as a light meal.
15 minutes
30 minutes
5 servings
1/5 recipe
1 tablespoon extra-virgin olive oil
2 medium onions, diced
2 large red or green bell peppers, chopped small
6 garlic cloves, minced
1 (28 -ounce) can crushed tomatoes
4 cups low-sodium vegetable broth
½ teaspoon black pepper
½ teaspoon chili powder
⅔ cup extra crunchy natural peanut butter
1 tablespoon fresh cilantro, chopped
Salt, to taste
An Oldways recipe and photo.
Dana G says: I made this soup and it came out great. The acidity of the tomato and the warmth and creaminess of the peanut butter balance each other out perfectly. I did substitute creamy peanut butter for chunky. I think the pieces of peanuts in the chunky version would have been even better, but I have to be mindful of food textures because of intestinal strictures, and the creamy version was still quite good.
Theresa J Trybus says: Easy to make and tastes good! I’ll be making it again.
Rachel Holder says: Simple ingredients, great flavor, and it’s easy to make! I can see this becoming a favorite in our recipe rotation.
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