African Peanut Tomato Soup Recipes

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

TOMATO-PEANUT SOUP

Steps:

• Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
• Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
• Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

WEST AFRICAN PEANUT SOUP

Steps:

• Saute the onions in oil until just translucent.
• Stir in the cayenne and ginger.
• Add the carrots and saute a couple more minutes.
• Mix in the potatoes and stock.
• Bring the soup to a boil and then simmer for about 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 the soup pot. Stir in the peanut butter until smooth.
• Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, 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.

AFRICAN PEANUT TOMATO SOUP

Steps:

• In a medium saucepan over medium, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt, whisk to combine.
• Bring to a boil. Add the rice, reduce heat to low, cover and cook for 20 minutes.
• Garnish with scallions and peanuts.

AFRICAN PEANUT SOUP

Steps:

• Combine onions, garlic and olive oil in a large stockpot and cook till onions soft.
• Stir in tomatoes, broth, tomato sauce, chili powder, cumin, salt, paprika, and let the mint tea seep in at the side. Simmer 10-12 minutes.
• Add the spinach and peanut butter and let cook until everything is well combined like another 10 minutes (this is necessary especially if you used frozen spinach - I usually do).
• Ladle into bowls and serve with warmed pitas.