a further minimalism of Bittman’s senegalese peanut soup

West African peanut soup with chicken

collards in West African-inspired peanut sauce

2 tbsp neutral oil (I used grapeseed)
1 tbsp minced fresh ginger
1 clove garlic, chopped
1 large bunch collards, thick stems removed, leaves cut into ribbons
1/2 cup canned tomatoes, chopped (or a couple chopped tomatoes)
1/4 tsp cayenne
1/4 cup peanut butter

Removed thick stems, (reserve for later), cut collards into ribbons. Sautee ginger + garlic in grapeseed oil over medium heat. Add collards, and sautee for 10 minutes. Add tomatoes, cayenne, peanut butter, and stir well. Simmered for an additional 5 minutes. Remove from heat, and enjoy.


4 thoughts on “a further minimalism of Bittman’s senegalese peanut soup

  1. Saw your post on the the recipe for a peanut chicken stew recipe from Senegal and immediately thought (fondly) of my history professor at SFSU – every year (or maybe even every semester) he held a dinner at the dinning hall at Stern Grove for his students, and the year I was in his world history class, I attended. The menu was always food from Senegal as he had done his significant scholarly research in Senegal, interviewing and studying Leopold Sedar Senghor, the first president of Senegal.

    The main course was a senegalese peanut soup, which sounds very much like your recipe. I have often thought of making that and now I am inspired! Thank you! Jacques L. Hymans was a wonderful and inspiring professor, with his own amazing life story as well as his academic achievements. This recipe is a small way to honor that bright spot in my university experience.


    kind regards,

  2. Made the soup tonight – increased the ginger and pepper, and my spice consultant added some Penzey’s Black and Red Pepper. This is a nice soup and (spoiler alert) the sweet potatoes are wonderful in it.

    • Served up a collards in a peanut sauce as a side dish, so left out the onions, sweet potatoes, black pepper, salt, water and chicken. I’m surprised you added the sweet potatoes, considering how much you love them 😉

  3. I also included the chopped stems (I used red curcly kale). Added them in partway thru the first step of onions and garlic+ginger, just before the chicken went in. I had thought it was a little thin at the end, but it worked nicely. I resisted the temptation to add a bit of coconut milk since that would change the soup. The real surprise was indeed that I liked the sweet potatoes in this savoury soup.

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