African Sweet Potato and Peanut Soup

African Sweet Potato and Peanut Soup

I found this recipe originally on when I was looking to make my grocery list. I already had most of the ingredients and it looked pretty delicious. I wasn’t hugely fond of the (very) brief directions the allrecipes version had so I found another version on that had much clearer directions. However, I didn’t realize that the recipes differed and so I kinda just started working from the simplyrecipies version. The only changes I made was I didn’t have chicken (kinda cooking on a budget and chicken wasn’t on sale this week), I didn’t have peanuts so I used PB2 peanut butter powder since I did have this on hand, and I didn’t have fresh cilantro so I used dried (again since that’s what I had on hand.

Review: Turned out great! It’s a little sweeter than I expected (even with out the carrots) so I’d put more spices in next time. Might need a bit more water, like maybe an extra cup. I like a good broth to chunks ratio. I really wish I had real peanuts because a little crunch was all the texture needed. I served it over a platform of long grain white rice and one bowl left me fuuull!




  • 3 tablespoon vegetable oil
  • 1 large onion, chopped
  • 6-8 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 15oz can diced tomatoes
  • 1 1/2 pounds sweet potatoes, peeled and chopped
  • 4 cups water
  • 1 chicken bouillon cube
  • ¼ cup PB2 peanut butter powder
  • 2 tablespoons creamy peanut butter
  • dried cilantro (garnish)


1 Heat the vegetable oil in a large soup pot set over medium-high heat.

2 Sauté the onions in the oil for 3-4 minutes, stirring often. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Boil 4 cups of water with one bouillon cube. Boil until cube is completely dissolved.

3 Add chicken broth, crushed tomatoes, peanut butter, peanuts/PB2 powder, coriander and cumin to the vegetables and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the sweet potatoes are tender.

4 Adjust the seasonings for salt and cumin, then add plenty of black pepper. Stir in the dried cilantro and serve by itself, or with simple steamed rice.



Original recipe:

Better directions:



3 thoughts on “African Sweet Potato and Peanut Soup

    1. S.G. Miller Post author

      It’s super good. Like I said, use real peanuts (the crunch will add a great variety to the texture) and make sure not to forget the black pepper before stewing for 90 minutes. I forgot to taste before simmering and I personally would have preferred it be more spicy/peppery so I’d up the cumin/Cayenne pepper. Also adding the dried cilantro was good to taste but I think it may get lost if you let it simmer in the stew.

      Enjoy and give me feed back! Thanks!

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