African Peanut Soup
This rich and comforting soup can also be used as a curry if you use less water. The combination of sweet potatoes, tomato paste, chilli and peanut butter is inspired by a West African recipe from Benin.
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Ingredients
4 servings
800 g
400 g
Sweet potatoes
Spinach leaves
Bread or rice (optional)
15-20 g
1
140 g
3 TBL sp
1 tea sp
1 tea sp
800 ml
1
2 cloves
10 g
Ginger
Lime
Tomato paste
Peanut butter
Chilli
Cinnamon
Stock (beef or vegetable)
Onion
Garlic
Fresh coriander
Prep
10 min
- Dice onion and mince garlic
- Grate ginger
- Peel and cut sweet potatoes into blocks
Cook
25 min
Sauté onions and sweet potato
medium heat ~4 min, season with salt and pepper
Boil water and mix stock
Add ginger and garlic
~4 min
Add cinnamon and chilli
~1 min
Add tomato paste
~1 min
Add peanut butter, then add stock
bring to boil and simmer with the lid on ~10 min, taste and add salt and pepper if needed
Puree everything into a smooth soup or sauce
add more water if necessary
Add spinach and lime juice
turn the heat low and stir so that the spinach becomes soft ~4 min
Serve with coriander
This is a recipe from the Fork Ranger book
Prima soepje! Ik zou er zelf alleen wel minder kaneel in doen, dat vond ik nu wat overheersend. Ik denk dat je aan de helft genoeg hebt.
Ik heb het zonder brood of rijst gegeten en de portiegroottes waren prima voor een maaltijd.