Traditional Senegalese Soup Recipes

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SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP



Senegalese Chicken Soup | A West African classic soup image

A rich, authentic curry chicken soup from Western Africa made with curry, peanut butter, chicken and tomatoes. An easy soup the whole family can enjoy!

Provided by Tina

Categories     Soup Recipes

Time 1h40m

Number Of Ingredients 11

1 Large onion, diced
4 T Olive oil
2 tsp Garlic, chopped
2 Heaping Tbs curry powder
2 tsp Ground coriander
6 Cups chicken broth
6 oz Can tomato paste
1 Cup of peanut butter
28 oz Can of diced tomatoes
1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
Garnish: Scallions Chopped peanuts Cilantro

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.

Nutrition Facts : Calories 434 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1.5 cups, Sodium 398 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

MAAFé



Maafé image

Maafé is a traditional West African recipe that consists of a beef stew cooked in peanut butter and tomatoes.

Provided by Betty Davies

Categories     Plat Principal

Time 1h30m

Number Of Ingredients 10

2 lb lamb meat ((or beef stew), cut into 1-inch/2,5 cm dice)
1 onion (, finely chopped)
½ cup creamy peanut butter
5 tablespoons tomato paste
4 carrots (, peeled and cut into 1-inch/2,5 cm pieces)
3 sprigs fresh thyme
2 bay leaves
2 tablespoons peanut oil
Salt
Black pepper

Steps:

  • Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent.
  • Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
  • In a small bowl, mix the peanut butter with 1-½ cup (400 ml) of cold water and pour it over the meat.
  • Dilute the tomato paste with 2 cups (500 ml) of hot water, and pour over the stew. Stir well.
  • Add the remaining ingredients and lower the heat. Cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender.
  • Remove the thyme sprigs and bay leaves. Serve hot over white rice.

TRADITIONAL SENEGALESE SOUP



Traditional Senegalese Soup image

This is a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. I found the recipe on the Epicurious site and was intrigued by the number of favorable reviews it has received. The introduction states that this version of the soup has been served at '21' restaurant for years.

Provided by Northwestgal

Categories     Apple

Time 2h

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 12

3 tart apples (such as Granny Smith)
2 tablespoons unsalted butter
2 carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato puree
1/2 cup heavy cream
2 1/2 tablespoons mango chutney (garnish)

Steps:

  • Peel, core and chop apples.
  • In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, and garlic, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • Cool soup. While is still warm, place in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
  • Garnish each serving with about 1/2 teaspoon chutney.

Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 37.4, Sodium 1022.7, Carbohydrate 27.6, Fiber 4.6, Sugar 16.2, Protein 8.6

TRADITIONAL SENEGALESE SOUP



Traditional Senegalese Soup image

This is a delicious soup! It's a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. This version of the soup recipe has been served for many years at New York's well-known...

Provided by Vickie Parks

Categories     Cream Soups

Time 2h

Number Of Ingredients 14

3 large tart apples (such as granny smith variety)
2 Tbsp unsalted butter
2 large carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 clove garlic, chopped
1 tsp ground ginger
3 Tbsp curry powder
2 Tbsp all-purpose flour (preferably unbleached)
8 cups low-fat chicken broth
1 Tbsp canned tomato puree
1/2 cup heavy cream
2 1/2 Tbsp mango chutney (garnish)
1 handful chopped cilantro (garnish)

Steps:

  • 1. Peel, core and chop apples.
  • 2. In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, garlic and ginger, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • 3. Cool soup. While still warm, place soup in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
  • 4. Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.

TRADITIONAL SENEGALESE SOUP '21' CLUB



Traditional Senegalese Soup '21' Club image

Categories     Soup/Stew     Tomato     Raisin     Apple     Mango     Curry     Carrot     Fall     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 12

3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney

Steps:

  • Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
  • Garnish each serving with about 1/2 teaspoon chutney.

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