African Peanut Soup with Chicken (Maafe)
West African Creamy Peanut Butter Soup
Maafe is a traditional African peanut soup made with chicken and veggies. Made with creamy peanut butter and garlic as the base, it features bold flavors in a velvety rich broth – with just a bit of heat from crushed red pepper. Every bite is vibrant, satisfying, and keeps you going in for another spoonful.
Start to finish this recipe only requires about 30 minutes to make. So it’s terrific for a quick but hearty dinner any night of the week! Serve the West African-inspired soup as-is for a low carb option, or enjoy over rice, like an African curry. Either way, everyone will be coming back for another bowl of this decadent and delightful soup!
- Sweet onion – peeled and cut into wedges
- Tomatoes – cut into wedges
- Ginger – peeled
- Garlic– peeled
- Peanut butter – creamy
- Chicken broth – or bouillon with water
- Chicken breasts – cut into 1-inch pieces
- Bell pepper – seeded and chopped
- Carrot – sliced
- Spices – crushed red pepper, salt and pepper
- Optional garnishes – chopped peanuts and cilantro
How to Make This Easy Recipe
First, set out a blender. Place the onion wedges, tomato wedges, piece of ginger, garlic cloves, and peanut butter in the blender.
Cover and purée until smooth.
Set a large soup pot over medium heat. Pour the peanut butter purée into the pot.
Get the Complete (Printable) Maafe Recipe Below. Enjoy!
Then add the chopped pieces of chicken.
Stir in the broth, chopped bell pepper, carrots, and crushed red pepper. Add 1 teaspoon of salt.
Stir well and bring the peanut soup to a low boil.
Simmer for 20 to 25 minutes, until the chicken is cooked through. Stir it regularly to make sure the chicken and veggies do not stick to the bottom of the pot.
Taste, then season with salt and pepper as needed.
Ladle into bowls and top the soup with crunchy crushed peanuts and chopped fresh cilantro.
Enjoy as-is for a low-carb and protein-rich soup that’s healthy, hearty, and most importantly IMO, delicious.
Serve with a scoop of white rice snuggled into the bowl to eat more like a classic curry dish.
Frequently Asked Questions
Swap the chicken broth with veggie broth and omit the chicken for a veg-friendly recipe. You can leave out the protein entirely, or add a can of rinsed and drained chickpeas or cubes of extra firm tofu. If including tofu, I do recommend that you skillet fry, air fry, or bake the cubes firm before they are added to the soup. Then add only in the last 5 minutes or so of the cooking time.
Add a pinch more of crushed red pepper for an extra spicy kick. Or leave out the red pepper for a mild but nonetheless bright and flavorful soup.
Leftover Maafe tastes amazing! Let the soup cool completely, then transfer to an airtight container and keep it in the refrigerator for up to 4 days. It also freezes very well. Once cooled, transfer the soup to a freezer-safe container. Wrap in a layer of aluminum foil for extra protection. Keep in the freezer for up to 3 months.
Looking For More Scrumptious Soups? Be Sure To Also Try These Easy Recipes:
- Low Carb Chicken Mushroom Soup
- Homemade Chicken and Dumplings
- Easy Instant Pot Black Bean Soup
- Jamaican Brown Stew Chicken
- Creamy Chicken and Rice Soup
African Peanut Soup with Chicken (Maafe)
- 1 sweet onion peeled and cut into wedges
- 2 large tomatoes cut into wedges
- 1 piece ginger peeled (2-3 inches)
- 4 cloves garlic peeled
- ¾ cup creamy peanut butter
- 32 ounces chicken broth
- 1 ½ pounds chicken breast cut into 1-inch pieces
- 1 large bell pepper seeded and chopped
- 1 ½ cups sliced carrot
- ¼ – ½ teaspoon crushed red pepper
- Salt and pepper
- Optional garnishes: chopped peanuts cilantro, cooked rice
- Set out a blender. Place the onion wedges, tomato wedges, piece of ginger, garlic cloves, and peanut butter in the blender. Cover and purée until smooth.
- Set a large soup pot over medium heat. Pour the peanut butter purée into the pot. Stir in the broth, chicken breast pieces, chopped bell pepper, carrots, and crushed red pepper. Add 1 teaspoon of salt. Stir well and bring to a low boil.
- Simmer for 20 to 25 minutes, until the chicken is cooked through. Stir it regularly to make sure the chicken and veggies do not stick to the bottom of the pot.
- Taste, then season with salt and pepper as needed. Serve as is, or with a side of rice.
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