Angolan Peanut Soup with Shrimp and Greens

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This coastal take on Angola's beloved ginguba (peanut) soup blends creamy peanut broth with sweet potatoes, collard greens, and tender shrimp. The richness of peanuts balances the gentle heat of malagueta pepper for a soul-warming bowl that is traditionally served over rice or with funje.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 11 gSugar
• 28 gProtein
• 720 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 65 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the aromatic base

• 2 tablespoons palm oil or vegetable oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 small malagueta or other hot chili, minced (optional)
• 2 medium ripe tomatoes, chopped
• 1 bay leaf

For the peanut broth and main

• 1 cup smooth natural unsweetened peanut butter
• 6 cups low-sodium chicken or vegetable broth
• 2 medium sweet potatoes (about 12 oz), peeled and cubed
• 4 cups stemmed and chopped collard greens or spinach
• 1 pound medium shrimp, peeled and deveined
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For serving

• 1/4 cup chopped fresh cilantro or flat-leaf parsley
• 2 hard-boiled eggs, peeled and quartered
• 1 lime, cut into wedges
• Cooked white rice or funje, for serving

Directions

1. Heat the palm oil in a large heavy pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, stirring often, until softened and lightly golden.
2. Stir in the garlic, ginger, and minced chili and cook for about 1 minute until fragrant. Add the chopped tomatoes and bay leaf and continue cooking for 4 minutes, mashing the tomatoes with the back of a spoon until they form a thick sauce.
3. In a separate bowl, whisk the peanut butter with 2 cups of the warm broth until completely smooth. Pour the peanut mixture into the pot along with the remaining broth and stir to combine.
4. Add the sweet potatoes and bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 12 to 15 minutes, until the sweet potatoes are fork-tender.
5. Stir in the collard greens and simmer for 2 minutes, then add the shrimp. Cook for 3 to 4 minutes more, just until the shrimp turn pink and opaque and the greens wilt.
6. Season with the salt and black pepper, taste and adjust, then remove and discard the bay leaf.
7. Ladle the soup over warm rice in deep bowls and top each portion with cilantro, a couple of egg quarters, and a squeeze of lime.

Cook’s Notes

• For a deeper, more authentic flavor, toast 1 cup of raw skinless peanuts in a dry pan until golden, then blend with 1/2 cup warm broth and use in place of the peanut butter.
• Malagueta peppers are small but potent; remove the seeds for a milder heat or skip entirely if you prefer a kid-friendly version.
• Avoid a hard boil once the shrimp go in, as vigorous bubbling can make them rubbery.
• The soup thickens as it sits; loosen leftover portions with an extra splash of broth when reheating over low heat.
• If collards are not available, kale or mustard greens work nicely, though collards are the most traditional choice in Angola.

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