SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP
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
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 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
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
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
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
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
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
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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SENEGALESE SOUP - IOWA GIRL EATS
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5/5 (6)User Interaction Count 68Servings 6-8Estimated Reading Time 6 mins
- Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
- Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
- Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.
SENEGALESE SOUP | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- Melt the butter in a heavy 4-quart saucepan or pot, and add the celery and onion. Sauté over medium-high heat until the celery wilts and the onions are translucent but not brown. Lower the heat and add the curry powder. Cook for 5 minutes, stirring occasionally.
- Add the broth and apples. Partially cover, and simmer over medium-low heat for 35 to 40 minutes, or until all the vegetables are very soft.
- Strain the broth and degrease if necessary. Reserve the vegetables. Add a little broth to a blender, then add a portion of the vegetables. Puree the vegetables until they are very smooth. Repeat, until all the vegetables are pureed.
- Combine the strained broth and puree, stirring to blend well. Return the soup to a saucepan, add the chicken, and slowly reheat. Ladle into bowls and garnish with chives.
SENEGALESE PEANUT SOUP | COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (24)Estimated Reading Time 2 minsCategory SoupsCalories 2048 per serving
- On medium high, heat the coconut oil in a large Dutch oven and sauté the onion, garlic, and cilantro stems with a generous pinch of salt until they have begun to soften. Stir in the cayenne and curry powder, mix well and cook 1 minute. Do not let them burn.
- Add the tomatoes. Bring to a slow boil and cook until they start to turn an orangey red. Add the water and the blended peanut butter mixture. Bring to a boil again, turn the heat down to low and simmer covered until thickened about 20 minutes.
- Stir in the coconut milk, taste for salt and heat through, uncovered. Serve sprinkled with chopped cilantro, a dollop of yogurt, and a squeeze of lime.
SENEGALESE CUISINE - ETHNIC FOODS R US
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- Thiep bou dien (or Tchiéboudienne). Thieboudian is a national dish in Senegal. He is well known in his country, but also abroad. In Wolof, the fish is called “diene”.
- Chicken Yassa. Originally from Casamance, yassa chicken is a well known dish in Senegal and abroad. It consists of chicken, cut into marinated pieces (traditionally overnight) with onions, juice of several green limes topped with as much vinegar and peanut oil.
- Mafe Senegalese Beef Stew. Originally from Mali and Senegal, Mafe is a very delicious traditional dish of Senegal. It consists of meats (beef, mutton or chicken) or fish with sauce made from groundnut paste.
- Thiou. Thiou is a meat or fish dish, accompanied by a light vegetable-rich tomato sauce. It is sometimes prepared with palm oil (thiou shooting). Indeed, thiou shooting: fish with palm oil and onions accompanied by rice.
- Kaldou. Originally from Casamance, Kaldou is a dish that is prepared with fish, palm oil and vegetables. It is consumed with white rice and lime sauce.
- Thiéré bassi salté (or céré bassi salté). Coming from Sine-Saloum, Bassi Salty is a sweet-savory dish. It is a dish of couscous accompanied by a sauce well raised.
- Soupou kandja. Soupou Kandja is a favorite dish among Senegalese. It consists of meat served with okra sauce and palm oil. It is accompanied with rice, dried fish and dried mollusk, seafood, smoked fish.
- Domoda. Domoda is a dish originating in eastern Senegal. There are 3 varieties of domoda with meat, fish or dumplings. It is accompanied by vegetables, vinegar sauce with tomato, flour and white rice.
- Ngourbane soup or Lakhou bissap. It is a rustic dish of the center and the west, in country Wolof and Serer. It is prepared from millet semolina, called “sankkhal” of meat sometimes, dried fish, sorrel, tamarind, etc.
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