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Carolina Multi-Cultural Connection Message Board › West African Peanut Soup Recipe

West African Peanut Soup Recipe

Petula
Anjeh
Charlotte, NC
Post #: 1

West African Peanut Soup

Prep Time: 20 Minutes Cook Time: 50minutes Ready In: 1.5 hours Servings: 10

"A delightful flavor combination of peanut butter and tomatoes make this soup an unconventional favorite. Freezes and reheats well to be enjoyed all year long!"

INGREDIENTS:
2 tablespoons olive oil
2 medium onions, very finely diced
6 large cloves garlic, minced or 4 tsp garlic powder
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 (18 ounce) jar creamy peanut butter
1 cup uncooked rice

DIRECTIONS:
1. Heat olive oil in a large stock pot over medium-high heat. Cook onion and garlic until lightly browned, about 5 minutes.
2. Stir in tomatoes with their juice and cook for about 5 minutes on medium heat.
3. Add vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 10 minutes
4. Whisk in peanut butter and return to a simmer, and serve.
5. Cook rice as directed on box.
6. Serve with cooked rice or as a soup.

Note: Alternative Chicken Broth
If want to use chicken to create broth it is okay. It will provide a richer flavor for your Soup.

Directions:
• Thaw 3-4 chicken breasts with bones. Place in a pot and add about 8 cups of water.
• Add 1.5 tsp seasoned salt. Add 1/4 tsp black pepper.
• Cook for about 30minutes until chicken is fully cooked.
• Remove chicken from broth and de-bone chicken into small ½ inch pieces. Now you have your broth.
• Use broth as directed in recipe above.
• Then add chicken at the end and let simmer for 5 minutes on low.
• Ready to serve.
Michaela
softdivine
Charlotte, NC
Post #: 4

West African Peanut Soup

Prep Time: 20 Minutes Cook Time: 50minutes Ready In: 1.5 hours Servings: 10

"A delightful flavor combination of peanut butter and tomatoes make this soup an unconventional favorite. Freezes and reheats well to be enjoyed all year long!"

INGREDIENTS:
2 tablespoons olive oil
2 medium onions, very finely diced
6 large cloves garlic, minced or 4 tsp garlic powder
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 (18 ounce) jar creamy peanut butter
1 cup uncooked rice

DIRECTIONS:
1. Heat olive oil in a large stock pot over medium-high heat. Cook onion and garlic until lightly browned, about 5 minutes.
2. Stir in tomatoes with their juice and cook for about 5 minutes on medium heat.
3. Add vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 10 minutes
4. Whisk in peanut butter and return to a simmer, and serve.
5. Cook rice as directed on box.
6. Serve with cooked rice or as a soup.

Note: Alternative Chicken Broth
If want to use chicken to create broth it is okay. It will provide a richer flavor for your Soup.

Directions:
• Thaw 3-4 chicken breasts with bones. Place in a pot and add about 8 cups of water.
• Add 1.5 tsp seasoned salt. Add 1/4 tsp black pepper.
• Cook for about 30minutes until chicken is fully cooked.
• Remove chicken from broth and de-bone chicken into small ½ inch pieces. Now you have your broth.
• Use broth as directed in recipe above.
• Then add chicken at the end and let simmer for 5 minutes on low.
• Ready to serve.

tongue I used to eat that a lot when I visited Nigeria. Love it. Thanks for sharing.
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