Best African Peanut Soup Recipe

West African Peanut Soup {Sierra Leone}

WebMar 25, 2019 · Add the peanut butter and stir everything together until the peanut butter blends into the soup. Add some greens to bulk it up and …

1. 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.
2. 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.
3. 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.
4. Serve over white rice with crushed peanuts, if desired.

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West African Peanut Soup Not Enough Cinnamon

WebFeb 1, 2021 · Step 1 - Prep all your ingredients before starting. Step 2 - Heat olive oil in a large soup pot over medium heat. Add red onion, …

Rating: 5/5(5)
1. Prep all your ingredients before starting.
2. Heat olive oil in a large soup pot over medium heat. Add red onion, sweet potato and jalapeno. Cook, stirring frequently, for about 10 minutes or until the onion is translucent and the sweet potato is tender. Add ginger and garlic, and cook for another minute. Season with one teaspoon salt.
3. Pour vegetable broth and water, and simmer on low heat for 10 minutes.
4. In the meantime, add peanut butter and tomato paste to a medium heat-proof bowl. Transfer a couple of cups of hot broth to the bowl and whisk until fully combined (add a bit more broth if the mixture is too thick). Pour the mixture into the soup and mix well.

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Vegetarian West African Peanut Soup Cookie and Kate

WebAug 15, 2023 · Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic …

Rating: 4.9/5(453)
1. Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
3. Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

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