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
WEST AFRICAN PEANUT SOUP
Make and share this West African Peanut Soup recipe from Food.com.
Provided by JackieOhNo
Categories Yam/Sweet Potato
Time 45m
Yield 3 serving(s)
Number Of Ingredients 12
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.
WEST AFRICAN PEANUT SOUP WITH CHICKEN
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
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.
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 PEANUT SOUP
Here is my take on a West African African Peanut Soup. Can eaten as a stew with bread or over rice. Meat can be removed, and vegetable broth used instead of chicken to make it vegetarian. I have made this without coconut milk and garam masala, it is delicious any way. History: Whether you know it as West African peanut soup, Ghanian groundnut stew, Nkate Nkawan or Maafe, delicious peanut-tomato stew makes a hearty, protein-packed meal which can be enjoyed either with chicken or as a vegetarian entrée. It is also popularly served during Kwanzaa. While no one knows exactly when or where the first groundnut stew was made, historians generally cite West Africa as the meal's place of origin. Read more: http://www.ehow.com/about_5503519_history-african-peanut-soup.html#ixzz2y1NniEka
Provided by jamiracquel
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in the pan, add onions and minced garlic.
- As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken.
- Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring.
- Add diced tomatoes, garam masala, and coconut milk.
- Reduce heat and simmer for 5 minutes, then add chicken broth.
- Add salt and pepper, to taste.
- Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender).
- Add peanut butter and simmer on low for 5 additional minutes.
- You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy!
- Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.
Nutrition Facts : Calories 551.6, Fat 22.9, SaturatedFat 12.2, Cholesterol 49.4, Sodium 543.5, Carbohydrate 58.9, Fiber 4.9, Sugar 38.6, Protein 31.8
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