African Peanut Butter Soup

The Soul of West Africa in a Bowl is Peanut Butter Soup

There’s something profoundly comforting about African peanut butter soup—also known as groundnut stew, maafe, or domodah. This dish, a true gift from the Mandinka and Bambara peoples of Mali, is a celebration of rich, earthy flavors and vibrant culinary heritage. For those who revere the warm, nutty complexity of peanuts, this is not just food—it’s an experience.

What makes African cuisine, and this dish in particular, so special is its elegant adaptability. There is no single “correct” recipe, and that’s the beauty of it. Instead, it’s a fluid expression of regional produce, familial tradition, and personal taste. Whether it’s chicken, beef, or lamb simmering in the pot, the result is always an honest reflection of the cook’s hand.

In crafting my own version of peanut butter soup, I chose roast chicken, allowing it to soak up the spicy, savory blend of crushed peanuts and sun-ripened tomatoes. The stew welcomes additions like sweet potato, and chickpeas—each contributing to a tapestry of texture and flavor. Commonly used spices like cumin and clove infuse it with a deep warmth and subtle intrigue, evoking parallels to Indian peanut-based curries. Though I’ve found no concrete historical link between the two, the flavor kinship is undeniable.

Traditionally served with rice or fluffy couscous, this stew is hearty, wholesome, and deeply satisfying—a dish that doesn’t just nourish, but comforts. In my home, it’s become an instant favorite, the kind of meal that inspires second helpings and lively conversation.

For the peanut devotee, African peanut butter soup isn’t merely recommended—it’s essential. Let this be your invitation to explore the rich and generous spirit of West African cuisine, one spoonful at a time.

Let’s Make African Peanut Butter Soup

Heat the olive oil over medium heat in a large pot and saute the onions until softened – about 3-4 minutes. Add the ginger and garlic, stir and cook until fragrant, about 1-2 minutes more.

Add the cayenne and black pepper, cumin and tomato paste and cook for another 2 minutes, stirring until the paste darkens.

Pour in the crushed tomatoes and chicken stock, stir in the sweet potatoes, chickpeas and peanut butter. Bring it to a boil and stir until fully combined, lower the heat and simmer for 15 minutes or until the sweet potatoes are tender.

Add the shredded chicken and baby spinach and cook for another 5 minutes until everything is hot. Taste and adjust seasoning with salt and pepper. Use chicken stock to thin if necessary and stir it in for 2-3 minutes to give the flavors time to meld.

Serve in a soup bowl and garnish with baby spinach, cocktail peanuts and dust with cayenne pepper. Serve over or alongside rice – optional. Print