How to Prepare the Hirshone Beninese Peanut Soup

This vegetarian peanut soup is a favorite food recipe in West Africa, and my version is quite traditional.
This Beninese cuisine is known throughout Africa for its exotic ingredients and delicious dishes.


  • 2 cups vegetable soup
  • 1 can (15 ounces) of coconut milk
  • ½ cups chopped yellow onion
  • 4 scallion, chopped
  • ½ cup de-stringed sliced ​​celery
  • Celery leaves, chopped
  • 4 large cloves garlic, minced
  • 1 large jalapeño, seeded and diced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 tablespoon fresh turmeric, peeled and grated (if not available, use ginger)
  • 2 cups chopped sweet potatoes (1/2 inch pieces)
  • 1 can (14.5 ounces) of diced tomatoes
  • 2 teaspoons sea salt, or to taste
  • 1 ¼ teaspoon ground black pepper
  • ½ tablespoon of smoked paprika
  • 1 tablespoon Maggi spices
  • 1 ½ tablespoon of a mixture of spices Berbere (preferably) or curry powder
  • 1 cup creamy peanut butter
  • 2 tablespoons finely chopped fresh cilantro
  • Fresh cilantro
  • canned or soaked dried chickpeas
  • chopped red pepper
  • ground peanuts for garnish.


  1. Put the vegetable stock in a 3 quarter pot over medium heat.
  2. Add all remaining ingredients except peanut butter, cilantro, and chickpeas and cook for 15 minutes, stirring occasionally.
  3. Take out about 1 cup of liquid and put it in a small bowl.
  4. Add the peanut butter and stir until creamy.
  5. Return the mixture to the pot, mix well, add cilantro and cook for 5 minutes, stirring occasionally.
  6. Use an immersion blender and puree the soup until smooth.
  7. Garnish with crushed peanuts, chickpeas, chopped cilantro, and chopped red bell pepper before serving.

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