Last Updated on April 10, 2018 by Chef Mireille
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.
- 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.
This post is for the CC Challenge of the month
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