WEST AFRICAN PEANUT SOUP
This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!
Provided by Yumna Jawad
Categories Entree
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- Serve over white rice with crushed peanuts, if desired.
Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
TOMATO-PEANUT SOUP
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
- Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
- Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos
Nutrition Facts : Calories 160 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 305 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 3 grams
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 TOMATO SOUP
Make and share this African Peanut Tomato Soup recipe from Food.com.
Provided by TattooedMamaof2
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt, whisk to combine.
- Bring to a boil. Add the rice, reduce heat to low, cover and cook for 20 minutes.
- Garnish with scallions and peanuts.
Nutrition Facts : Calories 501.3, Fat 21.9, SaturatedFat 4.5, Sodium 2135.2, Carbohydrate 61.2, Fiber 7.6, Sugar 14.1, Protein 19.8
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.
AFRICAN PEANUT SOUP
I was looking at the community forums when I read the question - favorite comfort foods. This is my favorite comfort food - so I thought I'd better include the recipe for you all to try. I actually found it at vegparadise.com but I've altered the ingredients a bit so it's easier to make and to my liking. We eat this at least once a week as a main course.
Provided by cUte Kitty pUnk
Categories Vegetable
Time 35m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine onions, garlic and olive oil in a large stockpot and cook till onions soft.
- Stir in tomatoes, broth, tomato sauce, chili powder, cumin, salt, paprika, and let the mint tea seep in at the side. Simmer 10-12 minutes.
- Add the spinach and peanut butter and let cook until everything is well combined like another 10 minutes (this is necessary especially if you used frozen spinach - I usually do).
- Ladle into bowls and serve with warmed pitas.
Nutrition Facts : Calories 410, Fat 19.1, SaturatedFat 3.8, Sodium 1340.5, Carbohydrate 49, Fiber 6.5, Sugar 10.5, Protein 15.8
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
SPICY AFRICAN PEANUT SOUP
We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.
Provided by Sackville
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over high heat.
- Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
- Cook for 2 minutes, then add potato and stock.
- Bring to the boil and simmer 10 minutes.
- Transfer the vegetables to a food processor and purée until smooth.
- Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
- Add sugar, salt and pepper.
- Serve sprinkled with green onions.
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.
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- Heat a large saucepan over medium heat. Once hot, add oil (or water), onion, red pepper, garlic, and a large pinch of salt. Cook for 3-5 minutes, stirring frequently or until peppers and onions are softened.
- Add the tomatoes (with their juices), tomato paste, chili garlic sauce, peanut butter, coconut milk, and (rinsed, drained) chickpeas. Stir to combine. Add water to desired thickness — about 2 cups (480 ml // as original recipe is written).
- Bring to a simmer, then lower heat, cover, and continue cooking until slightly thickened and fragrant — about 15-20 minutes. Turn the heat down if it's boiling — you're looking for a low simmer.
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