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Saharan West African Peanut and Pineapple Soup

Rated as 5 out of 5 Stars

"This sounds very adventurous, but you'll be glad you came along for the ride! It's absolutely tasty and all the flavors surprisingly go together and taste great!"
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2 h servings 210
Original recipe yields 10 servings


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  1. Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
  2. Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
  3. Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
  4. Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
  5. Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.


  • Cook's Note:
  • Puree about half the soup in a blender before adding the whipping cream, garlic, and scallion if you like a thicker texture.

Nutrition Facts

Per Serving: 210 calories; 13.8 17.5 6.1 8 222 Full nutrition

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Read all reviews 2
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I dried the pineapple, and that was great! The rest of the soup was easy to put together. I used cashew milk instead of cream, and had a creamy smooth texture with bits of vegetables. This is...

I'm having a tea for some ladies and wanted to serve a different soup. I made this and really really like it, but it is to heavy for a ladies tea. I will find a lighter one for that, but I will ...