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West African Peanut Soup
Lately I've been looking through lots of recipes for my series on street food, and I've been attracted to flavours that aren't so common in my own cooking. I've made many recipes from North African, and I learned a lot about food in East Africa from my trip to Kenya last year, but food from West Africa is a bit unusual for me.
I did make a soup a couple of years ago from Senegal which is similar to this soup, but it contained cilantro and coconut milk. The common ingredients are tomatoes and peanut butter. The sweet potatoes add a different element and it makes for a sweeter, smoother and perhaps heartier soup. You could have this for lunch, or add a green salad and some biscuits and have it for a light supper.
This recipe is from the website The Gracious Bowl.
INGREDIENTS
| 2 cups | chopped onions |
| 1 Tbsp | olive oil |
| 1/8 teaspoon | cayenne pepper |
| 1 | serrano chili, seeded and minced |
| 1 teaspoon | grated peeled fresh ginger root |
| 1 cup | peeled and chopped carrots |
| 2 cups | peeled and chopped sweet potatoes |
| 4 cups | vegetable stock |
| 2 cups | canned whole peeled tomatoes or tomato juice |
| 1 cup | peanut butter |
| salt to taste | |
| 1 cup | chopped scallions |
| chopped peanuts | |
| hot sauce (optional) | |
PREPARATION:
- Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
- In a blender or using an immersion blender, puree the vegetables with the cooking liquid and tomatoes. Return the puree to a soup pot. Stir in the peanut butter until smooth. Add salt to taste.
- Reheat the soup gently. Add more water, stock, or tomato juice for a thinner soup.
- Serve topped with plenty of chopped scallions, chopped peanuts and hot sauce to taste.
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