Saharan West African Peanut And Pineapple Soup Recipes

Steps:

• Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
• Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
• Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
• Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

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.

Steps:

• Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
• Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
• Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
• Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.