Saharan West African Peanut And Pineapple Soup Recipes

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WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!

Provided by Yumna Jawad

Categories     Entree

Time 40m

Number Of Ingredients 11

1 tablespoon canola oil
2 large onions (finely chopped)
1 tablespoon fresh ginger (optional)
3 oz tomato paste
1 sweet potato (chopped)
6 cups vegetable broth or water
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1 cup creamy peanut butter
1 cup baby spinach (optional)
8 oz shredded chicken (optional)

Steps:

  • Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
  • Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
  • Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
  • Serve over white rice with crushed peanuts, if desired.

Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup uncooked rice
1 (18 ounce) jar creamy peanut butter
½ cup chopped roasted peanuts

Steps:

  • Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  • Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  • When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g

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