skip to main content

West African Chicken and Peanut Soup

Featured in the Honolulu Star-Advertiser on March 13, 2019.
Recipe compliments of Tiki's Grill and Bar.



West African Chicken and Peanut Soup

  • 2 tablespoons vegetable oil
  • 1 pound bone-in, skinless chicken thighs, cut into 1-inch pieces
  • Salt and pepper to taste
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh ginger
  • 1 (28-ounce) can whole peeled tomatoes in juice, drained and cut into large chunks
  • 2 sweet potatoes, peeled and thickly sliced
  • 3/4 cup smooth peanut butter, divided
  • 1 teaspoon smoked paprika
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 8 cups sliced collard greens
  • 2 tablespoons chopped peanuts (to garnish)
  • 1/4 cup fresh chopped cilantro (to garnish)


In a heavy bottom pot, heat oil over medium heat. Season chicken with salt and pepper; add to pan. In batches, brown chicken until golden on all sides, about 5 minutes per batch. Reserve chicken on the side as it becomes browned.

Add onion, bell pepper, garlic and ginger to pan; cook, stirring, until softened, 8 to 10 minutes. Add chicken, tomatoes, potatoes, 1/2 cup peanut butter, paprika and cayenne; stir in chicken broth. Bring to a simmer; cook until sweet potatoes are almost tender, about 15 minutes. Stir in collard greens until greens are tender, about 5 minutes more. Stir in remaining 1/4 cup peanut butter before serving.

Makes 12 cups.

Approximate Nutrient Analysis per cup serving (not including salt to taste):
230 calories, 13 g fat, 2.5 g saturated fat, 30 mg cholesterol, 600 mg sodium, 17 g carbohydrate, 4 g fiber, 7 g sugar, 13 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.