Makes 4 servings Time 40 minutes This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes? In a large skillet, heat the remaining teaspoon of peanut oil. Add the roasted sweet potatoes and tomatoes to the soup. Bring to a simmer and taste for salt, adding more if needed. Heat the oil in a large pot and cook the onion and jalapeño for 3 - 4 minutes, until softened. Add the onions and saute for 3 to 4 minutes. Evan Sung for the New York Times. Cover the pot and simmer gently for 60 to 90 minutes, or until the chicken meat easily falls off … Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. ), and incorporating vegetables like sweet potatoes and kale. Add the minced garlic to the pot and cook, stirring, for 30 seconds. West African Peanut Soup With Chicken. Simmer, covered, 20 to 30 minutes. Add the ginger and cook an additional minute, until fragrant. Add the peanut butter and coconut milk to the pot and stir to blend. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer. Add chicken, chicken stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine.