AFRICAN PEANUT SOUP
Provided by Food Network
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
- In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
- Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
WEST AFRICAN PEANUT SOUP
A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!
Provided by MsBindy
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions in oil until just translucent.
- Stir in the cayenne and 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 food processor, puree the vegetables with the cooking liquid and the tomato juice.
- Return the puree to the soup pot. Stir in the peanut butter until smooth.
- Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
- Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
- Add more water, stock, or tomato juice for a thinner soup.
- Serve topped with plenty of chopped scallions or chives.
AFRICAN PEANUT SOUP
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
Provided by PIETOGO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 23.5 g, Fat 12.2 g, Fiber 5.2 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 558.5 mg, Sugar 6.1 g
AFRICAN YAM AND PEANUT SOUP
This recipe is from the Rebar cookbook. Rebar is a fabulous restaurant in Victoria, BC...highly recommended! This is a delicious soup! It's just spicy enough, and very exotic-tasting. I really love the combined taste of ginger and cilantro. I pair a big bowl of soup with a whole wheat pita and a green salad. It can take some time to chop all of the veggies, but it's fun to make on a cold weekend day and the colours and smells are wonderful. I'm a slow cook, so the prep time might be shorter for you.
Provided by Lindiwe
Categories Yam/Sweet Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
- In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
- Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
- Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
- Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
- Purée the soup until smooth. I just use my blender.
- Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.
Nutrition Facts : Calories 411.8, Fat 12.5, SaturatedFat 2.1, Sodium 862, Carbohydrate 72.2, Fiber 11.7, Sugar 12.5, Protein 8.3
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
WEST AFRICAN PEANUT SOUP
Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
- Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
- When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g
AFRICAN PEANUT SOUP
Steps:
- In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute. Add tomato paste, peanut butter, cayenne, and 1/4 cup broth and stir until smooth. Stir in remaining 3 3/4 cups broth and simmer, covered, stirring occasionally, 10 minutes. Simmer soup, uncovered, 10 minutes, or until oil floats to the surface, and skim oil.
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