Guinean Peanut Soup (Soupe d’Arachide) – Light West African Peanut Broth

Guinean Peanut Soup, known as soupe d’arachide, is a lighter, broth-style peanut soup enjoyed across Guinea and parts of West Africa. Unlike Mafé, which is thick and stew-like, this soup has a smooth, silky consistency with a more delicate peanut flavor.

Comforting yet light, Guinean Peanut Soup is nourishing, protein-rich, and perfect when paired with rice, yam, or bread. Peanut-based soups and stews have been part of West African cooking for generations, valued for their flavor, affordability, and nutritional richness.

What Is Guinean Peanut Soup?

Guinean Peanut Soup is made by gently simmering natural peanut butter with tomatoes, onions, garlic, and broth until it forms a creamy but pourable soup. The texture is smooth rather than thick, making it ideal for sipping or serving as a first course.

Optional additions like chicken, fish, or vegetables add heartiness without overpowering the dish. This soup is especially appreciated during cooler weather or when a lighter meal is desired.

Ingredients

• ½ cup natural peanut butter (unsweetened)
• 2 tomatoes, diced
• 1 onion, chopped
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 2–3 cups water or broth (adjust for thickness)
• 1 bouillon cube (optional)
• 1 teaspoon black pepper
• Salt to taste

Optional additions:

• Chicken pieces
• Fish
• Chili pepper
• Parsley

 How to Make Guinean Peanut Soup

1. Build the Base Heat a small amount of oil in a pot and sauté the chopped onions until soft and translucent. Add the garlic and tomato paste, cooking for a few minutes until the mixture darkens slightly and becomes fragrant.
2. Add Tomatoes Stir in the diced tomatoes and cook until they soften and release their juices, forming a light tomato base.
3. Prepare the Peanut Mixture In a separate bowl, mix the peanut butter with warm water to create a smooth paste. This step prevents clumping and ensures a silky texture.
4. Combine & Simmer Add the peanut mixture to the pot and stir thoroughly. Pour in the broth or water, adjusting the amount based on how light or rich you prefer the soup.
5. Season & Cook Add black pepper, salt, and the optional bouillon cube. If using chicken, add it now and simmer until fully cooked. Fish should be added toward the end to prevent breaking apart.
6. Finish the Soup Simmer for 15–20 minutes, stirring occasionally. Add chili pepper for heat or parsley for freshness just before serving.

Serving Suggestions

Serve Guinean Peanut Soup hot with:

• Steamed white rice
• Boiled yam or sweet potatoes
• Bread

It also pairs beautifully with fried fish or grilled chicken. For extra spice, add a small spoonful of pepper sauce on the side.

 Tips & Variations

• Increase peanut butter for a richer flavor.
• Use more broth for a lighter soup.
• Add vegetables like carrots, spinach, or okra for extra nutrition.
• Smoked fish adds a deeper, traditional taste.
• Stir occasionally to prevent sticking at the bottom of the pot.

Storage

Store Guinean Peanut Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding water if the soup thickens. It also freezes well for up to 1 month.