How To Make West African Peanut Soup
An exquisite dish particular in West Africa, this peanut soup tastes like a new-found haven of peanuty puree seasoned with various herbs and spices!
Serves:
Ingredients
- 2tbspvegetable oil
- 1large onion,chopped
- 1tbspgarlic,minced
- 1tbspfresh ginger root,or 1 tsp ground ginger, minced
- 2tspcumin
- ½tspcinnamon,ground
- ¼tspcloves,ground
- ¼tspcayenne pepper
- 2cupsfresh tomatoes,diced, crushed
- 2large sweet potatoes,peeled and cut into ½-inch cubes
- ¾cuppeanuts,roasted
- 6cupschicken stock,or vegetable stock for vegetarians
- ½cuppeanut butter
- ½bunch cilantro,leaves chopped
- Salt and freshly-ground black pepper,to taste
Instructions
-
Heat the oil in a large Dutch oven over medium heat. Sauté the onion for about 8 minutes until lightly browned.
-
Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne. Sauté together for about 2 to 3 minutes to release their fragrance. Then stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally for about 5 minutes to meld the flavors.
-
Add the stock and peanuts. Bring to a boil, reduce heat, and simmer for 30 minutes.
-
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Return the soup to the saucepan.
-
Whisk in the peanut butter and chopped cilantro. Season with salt and pepper, and heat through.
-
Serve and garnish with additional chopped cilantro, crushed peanuts, and/or tomatoes.
Recipe Notes
Nutrition
- Calories: 519.05kcal
- Fat: 33.53g
- Saturated Fat: 5.39g
- Trans Fat: 0.06g
- Monounsaturated Fat: 17.91g
- Polyunsaturated Fat: 8.32g
- Carbohydrates: 39.28g
- Fiber: 6.78g
- Sugar: 13.96g
- Protein: 20.91g
- Cholesterol: 8.64mg
- Sodium: 1172.26mg
- Calcium: 91.40mg
- Potassium: 1056.67mg
- Iron: 3.39mg
- Vitamin A: 504.70µg
- Vitamin C: 14.34mg
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