Sunday, February 28, 2010

African Peanut Soup

So my mother would not shut-up about her African Peanut Soup. African Peanut Soup this, and African Peanut Soup that. Just when I thought she was done with her soup stories, she visits with the soup recipe in hand. There is no stopping this woman!

In honor of my mother, I present African Peanut Soup. I didn't want to love it (I mean, the main ingredient is peanut a soup!), but it was delicious. Matt agrees and today were were planning to have yesterday's leftovers. The whole time he kept saying, "Is it African Peanut Soup time yet?" I think we both just like saying African Peanut Soup.

We doubled the recipe and had enough soup for a few meals (and we're big eaters) because you eat this soup with rice. Something that's a bit different but delicious and supremely satisfying? I give know what's coming...what for it....AFRICAN PEANUT SOUP!

African Peanut Soup
  • 2 T. oil
  • 1 onion
  • 1 carrot, grated
  • 3 cloves garlic, minced
  • 2 T. grated ginger
  • 1/2 t. crushed red pepper
  • 28 oz. can diced tomatoes
  • 4 cups chicken or vegetable broth (Note: We used a bit less broth.)
  • 1 cup smooth peanut butter (Note: We used crunchy. Take that, mom! We also doubled this recipe but only used about 1 1/3 cup peanut butter....I mean, that stuff is caloric!!)
  • 2 cups chopped kale or sliced okra
  • 1/2 to 1 pound raw shrimp, coarsely chopped or chicken breast, diced fine (Note: For a double recipe, we used two chicken breasts.)
  • Salt and Pepper
  • 1/4 cup cilantro
  • 1/4 cup crushed peanuts for garnish
  • chopped fresh hot peppers or hot sauce, for garnish (Note: If you're not a Crohnie, that is...)
Saute onion, carrot, garlic, ginger, and red pepper in oil until tender. Add tomatoes and broth and bring to a simmer. Cover and simmer 10 minutes. Add peanut butter slowly and whisk until smooth and creamy. If using chicken, add now along with kale or okra and cook 10 minutes or until chicken is cooked and okra is tender. If using shrimp, add it in the last 2-3 minutes before soup is done, so as not to toughen shrimp. Add salt and pepper tot taste and add extra broth if needed. Top with cilantro and serve with a scoop of rice and crushed peanuts.

I'm only including this photo because I loved the colors. I never thought I could love orange this way!

This is my fancy scoop of rice on top. What?! You think I was just going to plop it on there for this photo opp?! I think not.


  1. you didn't want to love it? says the woman who bought a cookbook exclusively on soups?? :)

  2. But I'm a soup purist!! Peanut butter in a soup is just too new-fangled for me! ;-)

  3. so jealous....I want to not want that but I do. Really? Peanut butter in soup? Sounds delicious. But I also will eat peanut butter despite the reactions. I'm worried about peanut butter and chicken though. Interesting.

  4. A soup post, in my honor, what more could a woman want? I am honored! Anyway, if you think of peanuts as legumes, which they are--but just grow underground--then they're not an unusual ingredient in savory dishes. They're just beans.
    I assumed peanuts originated in Africa, but they've been around for 3000 yrs. in Peru! It seems the Portugese explorers introduced them to Africa in the 1500's, where they were enthusiastically adopted, and then brought back to the southern U.S. during the slave trade. They became popular during the Civil War as a cheap food for soldiers. Who woulda thought?! Go to www.vegparadise to learn more, and for a similar soup recipe. MONG

  5. Very interesting background info.

  6. Lindsey,
    Peanut butter and chicken is a lovely combo! Think of chicken satay or lovely Thai dishes...yum yum chomp chomp chomp (sorry for the side effects).

    That is a good point about peanuts in a soup not being that crazy considering they ARE beans.

    (P.S. Our bean situation is superb at the moment as we have lentils, peas, chick peas, black beans and pinto beans. There can never be too many beans.)