Saharan West African Peanut And Pineapple Soup Recipes

SAHARAN WEST AFRICAN PEANUT AND PINEAPPLE SOUP

Steps:

• Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
• Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
• Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
• Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

WEST AFRICAN PEANUT SOUP

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.

ASHLEY'S AFRICAN PEANUT SOUP

Steps:

• Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
• Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
• Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

AFRICAN PINEAPPLE PEANUT STEW

Steps:

• In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.
• While the onions saute, wash the kale.
• Remove the stems. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
• Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
• Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
• Add salt to taste.

WEST AFRICAN PEANUT SOUP

Steps:

• Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
• Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
• Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
• Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.