The Original African Peanut Soup



2 oz fresh ginger, peeled and minced

4 Cloves fresh garlic

2 tsp crushed chili peppers

6-1/2 c diced tomatoes, fresh or canned

3-1/2 c dry roasted unsalted peanuts

2 Small onions, chopped

3 c TURKEY STOCK or low-sodium chicken broth

6 c cold water

1/2 c unsalted butter, melted

1/2 c all-purpose flour

4 c diced tomatoes, fresh or canned

Cold water As needed

1 lb COOKED TURKEY, skin removed and cubed

Dry roasted unsalted peanuts, coarsely chopped As needed




Blend ginger, garlic, crushed peppers, tomatoes, peanuts and onion in a food processor to create a smooth soup base. Pour into a large, heavy soup kettle.

Add stock and water to a kettle. Over medium-high heat, cook to a temperature of 165 degrees F.


In a large heavy skillet, prepare roux to a golden color.

Whisk warm roux into soup. Reduce heat and simmer to thicken, stirring well.

Add 4 cups tomatoes to soup for chunkiness. Thin with additional water, if required.

Stir in cooked and cubed turkey. Gently heat to 165 degrees F.


Garnish each portion with 1 teaspoon chopped peanuts.