Plantain Peanut Soup

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Last Updated on April 10, 2018 by Chef Mireille

Plantain Peanut Soup

Peanut Soup has its roots in Africa. Wherever the slaves went – the Caribbean, South America, southern United States all have a form of peanut soup that is popular. I’ve already done the Suriname version here. This version comes from one of my favorite cookbooks, The African & Middle Eastern cookbook. I have made several things from this cookbook and it is one of my most utilized.

I did make a few minor changes to the recipe in the book. The original recipe used white yams, but since I am allergic to white yam, I substituted green plantain and the recipe also did not include green beans, but since I had some that needed to be used I added it to the soup also.

Plantain Peanut Soup

Serves 4
Ingredients:

  • 3 tablespoons creamy peanut butter (it’s best to use natural peanut butter that does not have added sugar – I use Smucker’s)
  • 2 tablespoons tomato paste
  • 6 1/2 cups chicken or vegetable stock
  • 1 onion, chopped
  • 3 teaspoons ginger, finely chopped
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon red chile powder (cayenne pepper)
  • salt, to taste
  • 1 green plantain, peeled, quartered and chopped into large pieces
  • 1 1/2 cups green beans, trimmed and cut in half
  • 10 okras, halved

In a large bowl, whisk together the peanut butter, tomato paste and 1 1/2 cups of the stock. Mix until smooth. Transfer to a large pot.
Add the rest of the stock, onion, ginger, bay leaf, thyme, chile powder and salt. Bring to a boil. Reduce to a low simmer and cook for 1 hour, stirring occasionally.
Add plantain, green beans and okra. Cook for 20-25 minutes, until plantain is thoroughly cooked.

Adjust salt if necessary. Serve hot.

African Peanut Soup

…linking Soups & Salads, Taste of the Tropics – Chiles, The Spice Trail, Souper Sunday and Soups & Breads

See also  Baked Sweet Potato Oatmeal

This post is for the CC Challenge of the month

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

    • [email protected]

      no because they are cut in large pieces, by the end they are just cooked through but not mushy. As you can see from the photo they are still firm. The little bit of ooze that is released from the okra helps to thicken the liquid but it is not sticky at all

  1. Padmajha PJ

    I have heard about the African peanut soup but never made it. This looks so wholesome! My daughter is sitting with me now and on seeing the first pic she has asked me to promise her that I make it for her as soon as possible. It has her fav ingredients- peanut butter and okra ๐Ÿ™‚ . So I am surely making this Mir….

  2. Deb in Hawaii

    I love the savory flavor of peanut soup and you have so many "goodies" tucked into this one–especially the plantains. ๐Ÿ˜‰ Thanks for sharing it with Souper Sundays this week.

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