Groundnut Soup From Scratch

Groundnut soup is sometimes called maafe or sauce d’arachide. Groundnut is just another name for peanuts for people outside the States. Ground peanut paste adds a unique nutty flavor unlike anything you’ve ever tasted. This soup is completely versatile, too. Use any protein, vegetables, beans, or anything else you like! But if you have the time to make your own peanut paste, you’ll get that truly divine African flavor. I also recommend making your own stock for this. There’s nothing like the simple pleasure of making and eating a meal entirely from scratch.

Recipe Ingredients

How to Make Groundnut Soup from Scratch

Prep the Peanut Soup

Make Beef Stock – Add beef to a pot and season with half the salt, pepper, and paprika. Add 4-5 cups of water to cover the beef and cook covered until the meat is tender. That usually takes 30 minutes or more, depending on the cut. A pressure cooker will shorten the process. Remove Beef – When the beef is ready, take it out and reserve the stock. Roast your unpeeled peanuts in a pan on low heat for 10-15 minutes. Be careful not to let it burn. You could also bake the peanuts on a baking tray at 300℉ (150℃) oven for 15 minutes, stirring every 5 minutes. Cool – When the peanuts are ready, set them aside to cool completely. Make the Paste – When the peanuts have cooled, grind them in a coffee grinder into a fine paste. You may need to do it in 3-4 batches so you don’t strain the grinder. It should make about a cup of peanut paste. Set aside.

Assemble

Flavor Base – Next, blend the fresh tomatoes, half the onion, garlic, fresh ginger, and parsley in a food processor or blender with a little water until smooth. Brown Beef – In a large saucepan, heat the oil, add your cooked meat, and brown it for 3-4 minutes. Then add the rest of the onions and sauté for 2 minutes. Add the tomato mixture and cook for 7-10 minutes, stirring frequently to prevent burning. Season – Add the groundnut paste, 3 cups of reserved broth, and the rest of the salt, paprika, bouillon powder, and white pepper to taste. Cook – Continue cooking for 10 minutes, and adjust the soup thickness to the desired consistency. Serve with rice, and enjoy.

Flavor Variations

Recipe Notes

Make-Ahead Instructions

Cook the soup, let it cool, and then store it in the fridge for 1-2 days or in the freezer for up to 3 months in an airtight container. When ready to enjoy, just pop it in a saucepan and heat it over medium-high until hot, or nuke it in the microwave.

Serving and Storage Instructions

Serve West African peanut soup hot with freshly chopped parsley as a garnish and steamy rice on the side. Refrigerate leftovers for up to 4 days in an airtight container or freeze them for 2-3 months.

What Goes With African Groundnut Soup

West African groundnut soup goes beautifully with garlic rice or just regular old white rice. Other African favorites, like njama njama and fufu, go great with groundnut soup. Wash it all down with a cold glass of pineapple ginger juice.