African Peanut Soup

Written by Scotia48 on July 29, 2008 – 6:11 pm -

For Biscuit:
I heard this recipe many years ago on an NPR interview of an African matriarch. She was really personable and made sure that the reporter got the recipe right!

2 T peanut oil
1 T butter
1 C onion, chopped
Saute until onions are translucent.
Add:
2 T tomato paste and stir
Add:
1-2 C strained stewed tomatoes (you can use the juice for part of the 4 C of chicken broth if you like the flavor)
2/3-1 C peanut butter (prefer chunky)
4 C chicken broth (prefer homemade)
cayenne pepper to taste (prefer smoked or roasted peppers)
Simmer slowly for at least 1 1/2 hours. Add salt and/or pepper or more hot peppers to taste.

I’ve also added ginger root grated, carrot diced, sweet potato chopped at times. I’ve also slightly smoked/browned cayenne powder in a skillet before adding when I didn’t have other peppers.

Garnish with sliced scallions, hot sauce, roasted unsalted peanuts.


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Posted in Diaries, Frugality, Recipes |

17 Comments

  • At 2008.07.29 18:16, biscuit said:

    Oh, that looks yummy. I love the idea of adding both ginger and sweet potato to it. Thank you so much Scotia! This is a lovely recipe - a keeper.

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    • At 2008.07.29 18:19, Scotia48 said:

      Thank you, I really like making this.
      May I also say, I really enjoy being here and enjoying all of you fellow “bloggers”. It’s wonderful to have a forum like this. Thank you to all who make this possible!

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      • At 2008.07.29 18:25, biscuit said:

        It’s a wonderfully simple recipe, but the combination of ingredients are just right. I have the feeling it’s going to become a wintertime favorite.

        And I have to admit, I’m really fond of it here, too. I love it that there are these kinds of general similar directions we’re all going in and general shared interests, but each of us is also so much our own person. I love having a place to go where everyone is a star but no one is *the* star, and where information just seems to flow.

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    • At 2008.07.29 18:28, Kate Petersen said:

      You know (hushed confession…) I don’t even like peanut butter and I might make this. !

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      • At 2008.07.29 18:29, biscuit said:

        I’m telling you, Kate this combination of ingredients is a winner. Really!

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        • At 2008.07.29 19:20, Scotia48 said:

          :-) Merci beaucoup, mon amies.

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      • At 2008.07.29 21:17, drchelo said:

        What color is this lovely soup when it is done? And, when you are adding the tasty “extras” you mentioned, are you adding the ginger as a flavoring or a garnish?
        This sounds like a soup that I would love to make! Thanks..

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        • At 2008.07.29 21:53, Maracatu said:

          WHAT??? Groundnut soup and NO FUFU??????

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        • At 2008.07.29 23:14, Scotia48 said:

          I’ve added the grated ginger root and/or diced carrot at the end of the saute of onions just to saute them a little bit before simmering. I add sweet potato much later in the simmering. Don’t want it to turn to mush.
          When done it should be a deep gold color with a slight reddish tinge from the tomatoes.
          FUFU is the toppings of sliced scallions, hot sauce, roasted unsalted peanuts and (secret ingredient) cilantro. Wow, this is delirious soup. ;-) You can add salt and freshly ground black pepper and it is great.

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          • At 2008.07.29 23:41, Maracatu said:

            Fufu (at least in Africa - ie. Togo, Ghana…) usually is usually made from pounded yam, cassava, taro or other starchy vegetables.

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            • At 2008.07.30 01:05, Scotia48 said:

              I guess you could pound the sweet potato or yam into the soup to make it thicker???
              Actually adding ripe plantains might not be a bad idea.
              Eating this with naan or Mediterranean bread with a drizzle of olive oil is really good.

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              • At 2008.07.30 02:02, Scotia48 said:

                Oh, I’m still working out a good Mediterranean bread which is like naan but unleavened. I just need to make it a few times to get it right.

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                • At 2008.07.30 07:11, Kate Petersen said:

                  If it’s made with chickpea flour, that would be a major plus!

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                  • At 2008.07.30 13:46, Scotia48 said:

                    Oh, good idea. I’ll work on that angle. I should have said a Mediterranean flatbread which is unleavened bread. I already make my hummus from dried chickpeas to hummus dip. It’s a process, but it’s fun to do and you don’t have to do it all in one day.

                  • At 2008.07.30 17:36, Maracatu said:

                    I just made some savory mung bean “pancakes” which I gobbled down with Rani brand Dates and Tamarind Chutney! It was a Madhur Jaffrey recipe (not THIS one!) which turned out to be a resounding success!

                    By the way, since you are talking about cooking with groundnuts (ie. peanut butter), this recipe is a favorite of mine!! However, I use a quarter of a cup of my own (secret) berbere spice mix instead of the measly teaspoon that is listed in the recipe, (there is NO WAY a teaspoon is enough for 3 lbs. of chicken!!).

        • At 2008.07.30 17:43, biscuit said:

          maracatu, that Ethiopian chicken recipe is absolutely killer. omg!

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