African Sweet Potato and Peanut Soup Recipe #252532
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!
by Maito
30 min | 10 min prep
SERVES 3 -4
- 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)
- Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
- 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.
- Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
- Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
- Serve topped with cilantro, parsley, and peanuts.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 252532 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars