Weight Watchers Senegalese Peanut Soup Recipes

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 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.

WW SENEGALESE 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.
• Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

MARK BITTMAN'S SENEGALESE PEANUT SOUP

Steps:

• Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
• Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
• Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
• Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.