African Peanut Soup

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Sue Astle is joing us here and being apart of our slow cooker week by putting together her African Peanut Soup! 

African Peanut Soup


  • 2 T olive oil
  • 3 large onions diced
  • 6 large garlic cloves, minced
  • 3 C chicken broth
  • 3/4 C natural peanut butter (peanut butter with peanuts and salt only)  
  • 2 C cooked shredded chicken
  • 2 (15 oz) cans of coconut milk
  • 1-2 serrano pepper depending on spice level desired (deseeded and chopped)
  • 3 large sweet potatoes chopped
  • 1 can 14.5 ounce diced tomatoes
  • 2 t salt
  • 1/4 t pepper
  • Pinch of cayenne pepper
  • 1 T soy sauce
  • 1 T Berbere spice
  • 3 cups of dried rice (cooked separately to yield 6 cups cooked)
  • 3 cups of washed chopped kale
  • Siracha sauce


  1. Pour 2 T of olive oil into the bottom of a sauce pan. Sautee diced onions on medium/high heat  for 3 minutes and then add minced garlic and sautee for 2 more minutes.
  2.  In the meantime put the chicken broth and peanut butter into the crockpot. Wisk peanut butter into broth.
  3. Add cooked onions/garlic and all the rest of the ingredients into the crock pot (except for rice,kale, and siracha sauce).
  4.  Cook on low 4-5 hours or high 2-3 or until the sweet potatoes are cooked.

Serve on top of cooked white rice, kale, and add a splash of siracha sauce.

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