Senegalese African Peanut Soup Recipes

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

PEANUT STEW WITH SPINACH & SWEET POTATOES

Steps:

• Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
• Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
• Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
• Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

VEGAN WEST AFRICAN PEANUT SOUP

Steps:

• Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.
• Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.
• Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.
• Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.

PEANUT STEW WITH SPINACH AND SWEET POTATOES

Steps:

• Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
• Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
• Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
• Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP

Steps:

• Cook onions in olive oil until soft. Add garlic and cook 2 minutes.
• Add curry powder and coriander and fry two more minutes.
• Add chicken broth and scrape bottom very well with wooden spoon. Simmer 30 minutes.
• Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
• Add diced tomatoes, tomato paste and chicken. Simmer 30 more minutes until chicken is cooked through.
• Garnish as desired.

SENEGALESE PEANUT SOUP

Steps:

• Puree chickpeas, 1/2 cup of broth, and peanut butter.
• Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
• Stir in curry powder and cumin, saute another minute.
• Add remaining broth, tomatoes, and chickpea puree.
• Simmer 5 minutes.
• Season with cayenne and sprinkle with cilantro.

SENEGALESE (AFRICAN) PEANUT SOUP

Steps:

• Preheat oven to 375 degrees.
• Lightly coat sweet potatoes with one tablespoon of the oil.
• Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
• Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
• Peel the potatoes when they are cool enough to handle.
• Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
• Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
• Add the onions and cook until soft.
• Add the garlic and cook, stirring for 30 seconds.
• Season with cayenne, then add the peanut butter and stir well.
• Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Remove from heat and puree in batches in a blender.