Comments on: West African Chicken Peanut Soup

By: Damelio

Damelio — Thu, 14 Oct 2010 13:22:44 +0000

Back when I made this recipe and wrote a reviwe I was not thinking (sorry, I was new to the site) and I put it under comments instead fo review…and this recipe deserves a great review!!

By: sandyvincent

sandyvincent — Sat, 10 Apr 2010 23:50:30 +0000

I tried this a couple of nights ago, served it with rice – it was delish! I took a chance and doubled the recipe so there would be leftovers in case we liked it. I’m glad I did! Yummy!

By: elmojabr

elmojabr — Tue, 09 Mar 2010 17:48:42 +0000

This is my favorite dish. My DH is from Ghana, Africa so I get the authentic dish. I like it with mushrooms and eggplant. The traditional side is rice balls. Cook your rice a little wet. Throw in an extra 1/2 cup of water, then use a wooden spoon to mash the rice up, then form into balls. My boys love them.

By: damelio

damelio — Thu, 04 Mar 2010 14:02:47 +0000

This is fantastic and flexible. I altered this recipe based on what was in my kitchen. I left out the lentils and tomato paste. I also added a whole butternut squash to this, diced small and added to the pan with the onions. I served this dish on whole wheat couscous and sprinkled with fresh cilantro before serving. WOW – IT WAS AWESOME! Well liked by all. I would like to try this again and also add something green….

By: dmv930

dmv930 — Wed, 03 Mar 2010 00:14:35 +0000

This was incredibly easy to make and tasty. I was concerned that the amount of cumin might be too much, but the peanut butter absorbed a lot of its “bite”.
I served it over rice, with a gumbo style approach to eating it. I’m not sure how much I would have enjoyed it as a soup alone, but over rice, it had my family asking for seconds.