Peanut Soup

Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or one of the Fufu-like staples: Baton de Manioc, Fufu, or Ugali.

What you need

• two or three cups chicken broth or chicken stock
• one small onion, minced
• one small sweet green pepper (or bell pepper), minced
• one clove of garlic, crushed (optional)
• salt, black pepper, cayenne pepper or red pepper (to taste)
• one hot chile pepper, minced (optional)
• one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)
• one or two tomatoes, chopped or canned tomatoes (optional)
• one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)

What you do

• If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.
• If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.

Simplest Peanut Soup

The simplest Peanut Soup recipe calls for two parts chicken stock, two parts shelled peanuts, and one part milk or cream. Start by roasting the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a food-processor. (Or you could use one part peanut butter, preferably natural and unsweetened.) Combine the peanut paste with the chicken stock in a saucepan and simmer for thirty minutes to an hour. Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir in milk before serving.

Colonial American Peanut Soup

Make a roux by heating a spoonful of butter in a saucepan and slowly stirring in a spoonful of flour, then add the other ingredients (as above). Consider including a chopped celery stalk and a chopped leek along with the other vegetables. Also add some milk or cream just before serving.

See also: Nkatenkwan on Rare Recipes: Alice Dede; and Groundnut Stew; Peanut Sauce; and Chicken in Peanut-Tomato Sauce.

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