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West African Peanut Soup Recipe

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This recipe for West African Peanut Soup, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ayse Mitchell, Gold Room Teacher, TTU CDL
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped onions
1 tbsp. peanut or vegetable oil
1/2 tsp. cayenne or other ground dried chilies (or to taste)
1 tsp. grated peeled fresh ginger root
1 cup chopped carrots
2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
4 cups vegetable stock
2 cups tomato juice
1 cup smooth peanut butter
1 tbsp. sugar (optional)
1 cup chopped scallions or chives

Directions:
Directions:
Saute' the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute' a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and simmer for 15 minutes, until the vegetables are tender.

In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.

Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock, or tomato juice for a thinner soup.

Serve topped with plenty of chopped scallions or chives.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This peanut soup is rich and spicy. The chopped scallions or chives are an integral element, not just a garnish.

 

 

 

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