Liberian Peanut Soup Food

LIBERIAN PEANUT SOUP

Liberian Peanut Soup image

This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.

Provided by Emily Weinstein

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 ham hock
1 pound stew beef, cut up
1 pound chicken pieces (thighs, wings, drumsticks)
4 chicken bouillion cubes
1 onion, diced
1 bell pepper, diced
1 celery stalk, diced
1 habanero pepper, minced
1 piece dried fish (optional)
Salt and pepper to taste
2 large potatoes, cut into 1 inch pieces
1/2 pound chopped okra
1/2 jar peanut butter

Steps:

Fill a heavy soup pot halfway with water and add ham hock. Bring to a boil and cook for 15 minutes. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up.
Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper. Cover and cook for about 30 minutes, until the meat is tender. Add potatoes; cook another 15 minutes.
Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup. Taste and adjust seasonings. If soup is watery, add more peanut butter. If it's too thick, add water.

NIGERIAN PEANUT SOUP

Nigerian Peanut Soup image

Make and share this Nigerian Peanut Soup recipe from Food.com.

Provided by evelynathens

Categories Onions

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups beef broth
1 cup roasted peanuts, ground fine
2 -3 small dried hot red chili peppers or 1/2 teaspoon dried red pepper flakes
1 small green bell pepper, minced
1 small onion, minced

Steps:

Heat the broth to a bare simmer and, in a small bowl, stir together the peanuts and ½ cup of the broth until the mixture forms a paste.
Stir paste into the simmering broth, add chili peppers, bell pepper and onion, and bring to a boil.
Simmer, stirring occasionally, for 15-20 minutes, or until the soup thickens to desired consistency, and season to taste.

LIBERIAN BLACK-EYED PEA SOUP

Liberian Black-Eyed Pea Soup image

Black-eyed peas are a favorite ingredient in all of the regions of West Africa. There, traditional soups are rather plain, so to add cornmon greens, and/or okra to this soup would be considered quite "fancy" by most West Africans. And if you add the quantity of cayenne that most West Africans would, this soup would be considered insanely fiery by the majority of North Americans! Try varying the combination of vegetables a bit, playing with the quantities of the optional ingredients, or doubling the amount of greens. Reduce the water and you'll have a stew, delicious served on polenta or grits. Top each bowl with chopped scallions or more chopped cilantro.

Provided by Annacia

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup dried black-eyed peas
2 garlic cloves (peeled )
6 cups water, divided
2 cups chopped onions
1 cup diced celery
2 tablespoons water
1 pinch cayenne (more to taste )
2 teaspoons ground allspice
1 pinch dried thyme
1 green bell pepper (or red, seeded and chopped )
1 cup fresh corn kernels (or frozen) (optional)
1 cup sliced okra (fresh or frozen )
2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
3 cups diced tomatoes with juice (28-ounce can)
1 tablespoon chopped fresh cilantro (optional, up to 2 )
salt & fresh ground pepper (to taste)

Steps:

In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
Reduce the heat and simmer until tender, about 45 minutes.
Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
Add the black-eyed peas and their cooking liquid to the soup pot.
Stir in the cilantro, if using, and add salt and black pepper to taste.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.2, Sodium 201.6, Carbohydrate 29.9, Fiber 6.4, Sugar 8, Protein 8.8

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