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Recipes around the World
Guinea-Bissau's peanut soup is liquid comfort, a creamy blend of mancarra (local peanuts), tender meat, and vegetables that come together into something far greater than their parts. The aroma alone—earthy peanuts mingling with ginger, paprika, and garlic—signals warmth and care in the kitchen. This soup is thick enough to be substantial but pourable enough to ladle over rice. Every spoonful carries the nutty richness that makes West African peanut cookery so distinctive. It's the kind of dish that appears at both everyday tables and celebrations, equally at home in both settings.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, ginger, and chopped bell pepper. Cook for another 2 minutes until fragrant.
Add the blended tomatoes, paprika, cumin, coriander, and chili powder (if using). Cook for about 10 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate from the sauce.
Stir in the chicken or vegetable broth, diced sweet potatoes, carrots, and potatoes. Bring to a boil.
Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
Stir in the peanut butter until well combined and smooth. If the soup is too thick, add a little more broth or water to reach your desired consistency.
If using cooked chicken or beef, add it to the pot and heat through.
Season with salt and black pepper to taste. Garnish with chopped fresh cilantro.
Adding peanut butter after the broth and vegetables prevents lumps and ensures it incorporates smoothly into the hot liquid. If added to the dry spice mixture, it can clump. Stirring it in last creates a silky, unified sauce.
Peanut butter is convenient and creates the right consistency. In Guinea-Bissau, some cooks grind fresh peanuts, which gives deeper flavor, but the technique is the same and results are very similar with good peanut butter.
Add more peanut butter for a thicker, richer soup, or thin it with additional broth for a lighter version. The beauty of this dish is its flexibility—adjust to match your preference.
Sweet potatoes, carrots, and potatoes are traditional. Spinach, leafy greens, or squash also work beautifully. The goal is vegetables that hold their shape and won't turn the soup too thick or watery.
Both are peanut-based stews, but peanut soup is brothier and more liquid, served in bowls over or with rice. Maafe is thicker and more stew-like. The technique is nearly identical; it's mainly about liquid ratio and serving style.