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Fowl, Nuts & Grains, Soup

Chicken Peanut Soup

Another recipe likely from Africa. It’s a great way to get rid of leftover chicken (or other meats).

Serves: 6


  • 1-2 pounds of chicken
  • 1 cup roasted Spanish or African peanuts
  • 1/2 tsp ground allspice
  • 1/2 tsp grated nutmeg
  • 1/2 tsp mace
  • 1 Tbsp fresh grated ginger
  • 1/2 pt coconut milk or heave cream or evaporated milk
  • 2 jiggers dark rum (optional, but recommended)
  • 1 egg yolk (optional)
  • Salt, pepper, and chili pepper to taste


  1. Cover the chicken with water in a covered pot. Simmer for 1 1/2 hours. Add extra water as needed.
  2. Strain and reserve the liquid.
  3. Put chicken meat into processor with peanuts, allspice, nutmeg, mace, and ginger. Add in 1/2 cup of stock.
  4. Process until thoroughly pureed.
  5. Pour remaining stock into saucepan. Add the paste from the processor and mix thoroughly. Cover and simmer for half an hour.
  6. Stir in coconut milk and add salt, pepper and chili pepper.
  7. If the soup is too thin, stir egg yolk in a cup with some of the soup, then pour slowly into the pan, stirring, until the soup thickens.
  8. Just before serving, mix in the rum.
  9. Serve with croutons (in soup) or hard tack


  • Replace chicken with a can of Corned Beef. Add 1 Tbsp of Hot English Mustard when blending.
  • Instead of chicken, peel the casings off 1/2 lb. Sausage.




  1. Pingback: Peanut Soup « Pirate Cooking - March 2, 2011

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