Sopa de Cacahuete

What it really is

A savory peanut soup associated with Equatorial Guinean cooking, sometimes made with chicken.

Ground peanuts provide both the main flavor and the body of the soup. They are usually ground to a paste and loosened with water or stock, then simmered so the sauce becomes smooth and savory. Chicken may be cooked in the pot or served as the protein in a thicker preparation; household versions can also differ in their starch accompaniments and seasoning. Peanut soup is found across several West and Central African food traditions, so the Equatorial Guinean preparation is one regional form within a wider food tradition. A menu should say whether the soup itself contains chicken or whether it is served on the side.

Peanut soup is part of Equatorial Guinean cooking and is sometimes made with chicken, but there is no single standardized recipe. It is a savory preparation built around groundnut; the thickness, seasoning and protein can vary. The indicative profile includes chicken, while cassava, rice or plantain may be served alongside rather than mixed into every pot. Peanut is a defining allergen and must be declared. The method and ingredient ratios vary; no single formula applies to every household.

How it's served

• Serve hot as a soup or sauce, and identify any starch served alongside.
• State whether chicken or another protein is included in this version.

How to write it on the menu

• Describe the peanut base and the protein in the actual recipe.
• Check the recipe and shared equipment; ingredients vary by preparation.