I'm not sure how authentic to West Africa this recipe really is. Google research told me sweet potatoes and ground nuts are common in traditional African cuisine, so that's something.
West African Soup
Adapted from Cooking Light
½ cup peanut butter
2 teaspoons vegetable oil
2 cups chopped onion
6 cups cubed peeled sweet potato
1 tablespoon ground cumin
salt and pepper, to taste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2 (14 1/2-ounce) cans vegetable broth
1 (28-ounce) can diced tomatoes, undrained
Heat the oil in soup pot over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.