Caribbean Peanut 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.

CARIBBEAN PEANUT SOUP

Steps:

• Put peanut butter in food processor. Add onion. Process until well-combined. With the machine running, pour in stock.
• Put it in a saucepan over medium-low heat. Simmer until it thickens, about 7 minutes. Stir occasionally; don't let it scorch. Slowly stir in milk or cream. Season with salt and cayenne. Serve with simple crackers.

PEANUT BUTTER SOUP

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.

PEANUT SOUP

Steps:

• In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

AFRICAN YAM AND PEANUT SOUP

Steps:

• Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
• In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
• Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
• Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
• Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
• Purée the soup until smooth. I just use my blender.
• Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

PEANUT SOUP

Steps:

• Place the peanuts in a food processor and process until the mixture is smooth and buttery, stopping the machine to scrape down the sides as necessary. If you are using peanut butter, just place it in the processor. Add the onion and process until well combined.With the machine running, pour in the stock.
• Transfer the peanut mixture to a saucepan and place over medium-low heat. Simmer until the mixture thickens, about 7 minutes. Slowly stir in the milk, then season with salt and cayenne. Serve with simple crackers.

SOPA DE AMENDOIM (CARIBBEAN CHICKEN AND PEANUT SOUP)

Steps:

• Soak salt beef in water for 1 hour; then drain.
• In saucepan, heat oil and saute onion over medium-high heat.
• Add garlic, and stir for about 30 seconds.
• Add beef and chicken stock and bring to a boil.
• Let simmer until beef is tender (1 hour).
• Add chicken and simmer for 40 more minutes, stirring frequently.
• Whisk in peanut butter, then add sugar, jalapeno, salt, pepper, and cumin.
• Simmer 25-30 minutes and serve hot.