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Senegalese Peanut Soup

October 19, 2010

Many foods will enjoy the flavor of peanuts in Senegal which is their main crop.  The markets you shop in will have plenty of roasted peanuts tempting your senses of what you might make with some of those peanuts that day.  This is the simplest version of peanut soup that I have experienced from Senegal.  You will find it served as a soup course in many restaurants and homes, however there are versions that are so robust that they would be considered a main course.  For a soup in a meal of a many courses, I prefer the monochromatic, creamy look and taste of this recipe.  I do not use a lot of seasonings in this soup while preparing it and at the table we then pass additional cayenne pepper, plain peanuts and peanuts rolled in cayenne for each guest to determine the spiciness of their soup.   

Senegalese Peanut Soup


  • 1/2 lb. Chicken Breast (poached)
  • 2 oz. Roasted Peanuts (shelled, skinned and crushed)
  • 3 1/2 oz. Unsalted Butter
  • 1 T. Flour
  • 4 C. Chicken Stock
  • 6 T. Heavy Cream
  • Salt
  • White Pepper
  • Cayenne Pepper
  • Addl. Peanuts (plain and some rolled in cayenne pepper) (Optional for garnish)


  1. Make a roux with the flour and butter in a large saucepan
  2. Add the chicken stock and bring to a boil
  3. Toast the peanuts and set aside
  4. Mash the chicken with the heavy cream (use an immersion blender or blender to complete), then add to the soup
  5. Add the peanuts, lower heat til the soup thickens (about 15 min.)
  6. Season with salt and white pepper (careful with the salt)
  7. Season with the cayenne pepper (optional)
  8. Ladle into warmed bowls and serve immediately
  9. Serve bowls of peanuts, peanuts rolled in cayenne and a salt-cellar of cayenne for garnish (optional)


(Serves 6)

Adapted from

3 Comments leave one →
  1. October 19, 2010 21:32

    That sounds like quite the aromatic soup – I love the pairing of chicken and peanuts. I’ve never tried a soup like this before, but I am very excited to test this one out!

    • October 20, 2010 16:40

      It looks so bland, yet has such great flavor. There are lots of recipes with tons of ingredients in them, but that would be the whole meal with the others. I will make one of the heavier ones in winter, too hot now.


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