35 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 12
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1

I learned to make this for a few Nigerian friends.

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.

  • Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

Nutrition Facts

241.13 calories; 13.03 g protein; 10.81 g carbohydrates; 3.33 g dietary-fiber; 4.82 g sugars; 17.55 g fat; 3.01 g saturated-fat; 0 mg cholesterol; 97.28 IU vitamin-a-iu; 9.18 mg niacin-equivalents; 0.24 mg vitamin-b6; 18.01 mg vitamin-c; 41.78 mcg folate; 30.92 mg calcium; 1.25 mg iron; 58.53 mg magnesium; 515.98 mg potassium; 921.33 mg sodium; 0.08 mg thiamin; 157.92 calories-from-fat; 17 percent-of-calories-from-carbs; 62 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat


Reviews (25)

Read All Reviews

Most helpful positive review

Anonymous
01/07/2004
This is a must to try! Loved it and will definately make this again. My husband loved it too. Great on a cold night with crusty rolls.
(29)

Most helpful critical review

pinksnowflakeliz
03/23/2009
Horrible. I threw out without serving. I followed this recipe exactly - measuring everything and timing everything precisely as it states. It is runny and tastes like spicy onion water! I do not recommend and I am not a picky eater normally. Yuck.
(6)
35 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 12
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
Anonymous
01/07/2004
This is a must to try! Loved it and will definately make this again. My husband loved it too. Great on a cold night with crusty rolls.
(29)
JenFen
01/07/2004
This recipe is totally yummy as long as you like spicy food. Not to mention it's very easy and very quick. I make it all the time and I definitely suggest you try it. If the spice gets to you add fewer jalapenos!
(16)
Anonymous
01/07/2004
This recipe was very very good! I didn't have any jalapenos so I substituted with RED HOT..shook about a teaspoon in the broth..YUM even my 6yr old loved it!!!
(13)
PIGGYTHEGREAT
04/16/2005
this recipe is so easy. I had been looking for a good peanut sauce since getting hooked on it in West Africa. This one really hit the spot. I like to eat this as a sauce over rice instead of as a soup. So I use less broth and more of everything else. I also use vegetable broth and organic peanut butter (instead of the super sweet/salty kind). Highly recommend it.
(11)
Jeana
01/25/2011
I enjoyed this soup very much. I added a little half and half to make it creamier. I think next time I'll add better peanut butter as mine settled.
(7)
Mary Elizabeth Brumfield
11/17/2010
I added celery I used about a half of a jalapeno pepper added some red peppers. I didn't add much onion. I thought it tasted good. It was kind of runny I probably should have added more peanut butter. I didn't put 4 cups of chicken broth I only used one can. I guess I cut this recipe in half I wasn't sure if I would like it. I did like it tasted could I love spicy foods.
(7)
Anonymous
10/07/2010
My husband says this soup is awesome! I used pickled jalepenos because thats what I had. Delicious. Next time I will double the recipe so we have left overs for the next days lunch.
(7)
pinksnowflakeliz
03/23/2009
Horrible. I threw out without serving. I followed this recipe exactly - measuring everything and timing everything precisely as it states. It is runny and tastes like spicy onion water! I do not recommend and I am not a picky eater normally. Yuck.
(6)
Spiderwoman77
11/15/2010
very easy recipe to make... likeable flavour I wasn't crazy about the texture so if i make it again I will throw it in a blender.
(6)