From the Kitchen of:  Leslie Berson

Serves: 8 to 10



2 medium onions, chopped

2 large red or green peppers, chopped

3 – 4 cloves garlic, mashed

2 tablespoons oil

1 can (28 ounces) tomatoes, coarsely chopped

8 cups chicken stock

¼ teaspoon black pepper

¼ teaspoon crushed hot red peppers

½ cup rice

1 to 1 ½ cups cooked chicken, chopped

2/3 cup peanut butter



In a large pot, sauté onions, peppers and garlic in oil over moderate to high heat until onions just begin to brown. Add tomatoes, chicken stock, black pepper and hot peppers and simmer, uncovered, over low heat for about one hour. Add rice and chicken, and simmer for about 10 to 15 minutes or until rice is tender. Add peanut butter, and mix or whisk until it is completely dissolved and smooth. Heat to a simmer and serve.


Download PDF of West African Peanut Chicken Soup


Nora’s Notes:

This recipe can from a soup swap with a neighbor. I got some of her West African Peanut Soup and she got some of the Mushroom Soup and some Pumpkin Soup.

This is a soup that is way better the next day.  Give it time to get all the flavors come together!

Most importantly, this is one of Coup’s favorite dishes cause I cook an extra thing of rice and poach an extra chicken breast let cool and then drizzle with creamy peanut butter.

  Coup’s Bowl