West African Peanut Soup

Peanuts arrived in West Africa during the sixteenth century through Portuguese trade routes, quickly becoming a staple crop across the savannah regions.

The legume integrated seamlessly into local cuisines, giving rise to groundnut soup variations known as maafe or mafe in Mali, Ghana and Nigeria. Each community developed distinct versions, incorporating indigenous proteins such as smoked fish, turkey or beef alongside palm oil and local chillies.

The dish evolved as a celebratory meal served at gatherings, demonstrating the resourcefulness of West African cooks who transformed an imported ingredient into a beloved cultural cornerstone. Today, it remains a symbol of hospitality and nourishment, enjoyed from family kitchens to festive occasions across the diaspora. ■

See the full recipe for West African Peanut Soup