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Nutrition Facts
Serving Size 1 (686g) Recipe makes 3 servings
Calories 263
Calories from Fat 94		(36%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1105mg		46%
Potassium 1052mg		30%
Total Carbohydrate 36.7g		12%
	Dietary Fiber 6.9g	27%
	Sugars 18.8g
Protein 10.0g		19%
detailed view... how is this calculated?

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African Sweet Potato and Peanut Soup

Recipe #252532 | 30 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Maito
Sep 11, 2007

Adapted from the Moosewood cookbook for West African Groundnut Stew. Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. Thanks to Brooke the Cook in WI for putting this recipe in her best of 2008 cookbook!

SERVES 3 -4 (change servings and units)

Ingredients

1/2 tablespoon peanut oil
1/2 cup onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon ginger, minced
2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
3 cups cabbage, shredded
1 sweet potato, cubed
1 eggplant, diced (optional)
1 (15 1/2 ounce) can chicken broth or vegetable broth
1 (15 1/2 ounce) can diced tomatoes
1 (5 1/2 ounce) can apple juice
1/4 teaspoon salt
2 1/2 tablespoons peanut butter
1/2 lemon, juice of
parsley
cilantro
peanuts
coconut (optional)

Directions

1
Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
2
Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
3
Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
4
Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
5
Serve topped with cilantro, parsley, and peanuts.

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Featured Reviews for This Recipe

From: AnniSeattle

On Mar 17, 2009

I used components of this recipe and the other Sweet Potato Soup at this site and incorporated some of the reviewer's comments, too. Added some cumin, garam masala, peas, pea pods, garbanzo beanschopped red bell pepper, lime juice, and baby spinach in place of cabbage and eggplant. I used an immersion blender just to thicken but not make it a smooth soup (Did this before I added green vegetables)It is delicious. I used vegetable broth so I could feed it to a vegetarian friend. I also used more peanut butter than this recipe called for.

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From: timhammond

On Jan 10, 2009

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From: *Parsley*

On Jul 4, 2008

Very tasty, low in fat and loaded with chunks of healthy veggies! I did add the optional eggplant and thought it was a great addition. It's got just the right amount of spice. The peanut flavor isn't overpowering; it's perfectly subtle. The fresh chopped cilantro/parsley garnish is a must! I also used the peanuts to garnish. I would have also used the coconut garnish, but had none. Still awesome! I'll make this again. Thanx! I uploaded a video for the ZWT Zingo Video challenge: http://www.recipezaar.com/sitenews/post.php?pid=944&pn=1&pageref=Photo_Video-925899&vw_arrange_order=DESC&vw_sort_order=MOST_RECENT

2 people found this review helpful

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From: Brooke the Cook in WI

On Jul 1, 2008

Fabulous!! The flavors in this dish are exciting and go together perfectly! Like Maito noted, it's also very versatile; I used sherry cooking wine in place of the apple juice, added half an eggplant, a medium sized sweet potato, a full onion, 2T of natural peanut butter and did not use the cabbage (all out). I don't keep ground coriander on hand, so I used 1t curry powder in its place, plus 1/4-1/2t of cayenne - boy howdy this was hot hot hot! I topped mine with fresh cilantro and unsweetened shredded coconut and DH used cilantro and roasted peanuts. DH enjoyed it so much that he ate it for supper and a late night snack last night! I most certainly plan to make this again, its wonderful! Made for Please Review game and ZWT4.

1 person found this review helpful

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