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Saharan West African Peanut and Pineapple Soup

Joy Kimberly

"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 cals
Original recipe yields 10 servings

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  • Prep

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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 g fat; 17.5 g carbohydrates; 6.1 g protein; 8 mg cholesterol; 222 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...