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West African Vegan Peanut Soup with Rice Balls

  • Author: Michael Ofei
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4


Enjoy this hearty African vegan peanut soup/stew with rice balls to get the full experience!


  • 1 cup jasmine rice, rinsed and drained
  • 1 tablespoon cooking oil (we use rice bran or grapeseed oil)
  • 1 large onion, diced
  • 4 zucchinis / courgettes
  • ½ a large pumpkin

Soup mix:

  • 1 can /425g / 15 ounce diced tomatoes
  • 4 heaped tablespoons unsweetened peanut butter
  • 4 tablespoons tamari (or soy sauce)
  • 4 cloves garlic, peeled 
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 4 cups / 1-litre water (preferably filtered)


  1. Cook the jasmine rice following the instructions on the packet. However, add a ½ cup / 125ml of extra water.*
  2. In a large saucepan on low-medium heat, add the oil and the onion and cook for around 5 minutes.
  3. Chop the zucchinis and pumpkin into small wedges and add them to the saucepan.
  4. Add all of the soup mix ingredients into a blender and blend until smooth.
  5. Add the soup mix to the vegetables and stir well until combined.
  6. Continue to cook the soup on low to medium heat for 30 minutes and stir regularly until the soup starts to thicken.
  7. Take a serving spoon and mix and smash the rice until there is a smooth consistency.
  8. Scoop large portions of rice into a spoon and shape them into round balls using your hands. Tip: use dabs of cold water to bind the balls together. 
  9. Serve with one rice ball on each plate and ladle some of the soup around it.


Water: You need extra water in the rice to make the texture softer to shape into rice balls. Alternatively, you can add more water once the rice is cooked.

  • Diet: Vegan

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