WEST AFRICAN PEANUT SOUP WITH CHICKEN
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.
Provided by Mark Bittman
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams
MARK BITTMAN'S SENEGALESE PEANUT SOUP
Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.
Provided by Karen in MA
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
SENEGALESE CHICKEN AND PEANUT SOUP
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Provided by Kirstin in the Couv
Categories Peanut Butter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62
PEANUT SOUP
Steps:
- Place the peanuts in a food processor and process until the mixture is smooth and buttery, stopping the machine to scrape down the sides as necessary. If you are using peanut butter, just place it in the processor. Add the onion and process until well combined.With the machine running, pour in the stock.
- Transfer the peanut mixture to a saucepan and place over medium-low heat. Simmer until the mixture thickens, about 7 minutes. Slowly stir in the milk, then season with salt and cayenne. Serve with simple crackers.
SENEGALESE PEANUT SOUP
From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving!
Provided by Carianne
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree chickpeas, 1/2 cup of broth, and peanut butter.
- Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
- Stir in curry powder and cumin, saute another minute.
- Add remaining broth, tomatoes, and chickpea puree.
- Simmer 5 minutes.
- Season with cayenne and sprinkle with cilantro.
SENEGALESE CHICKEN SOUP
This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.
Provided by Cluich
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
- Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
- Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
- Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
- Simmer, uncovered and stirring occasionally, for another five minute or so.
CHICKEN MAFE
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
Provided by Francis Lam
Categories soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
- Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
- Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 33 grams, Carbohydrate 80 grams, Fat 45 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 1392 milligrams, Sugar 12 grams, TransFat 0 grams
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