Wednesday, January 27, 2016

African Peanut Soup

From the kitchen of One Perfect Bite...I had reservations about this soup the first time I made it. The ingredients seemed a bit incongruous, but I decided to try it anyway. Just one taste of it, however, caused me to put my reservations aside, and I've come to love this strange African soup that combines peanut butter with tomatoes and rice. Over the years, I've added various versions of the recipe to my meal rotation. My two other favorites can be found here and here. Aside from its wonderful flavor, this soup has the added advantage of being remarkably easy to make. It is a true pantry soup that will take about 15 minutes of your time to assemble. It an be on your table in less than an hour, and, if your family is anything like mine, you will garner rave reviews. This is a hearty soup that is perfect to serve after a day in the snow and the cold. It's also a great soup to serve in summer after a day on the water. This soup, like many in which a starch actually cooks, can become quite thick. I've made provision for that in the recipe and you can add extra stock or coconut milk to thin it. Here is how the soup is made. Enjoy!

African Peanut Soup...from the kitchen of One Perfect Bite inspired by

1 tablespoon peanut oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 28-ounce can chopped tomatoes in juice
1 6-ounce can tomato paste
Pinch of sugar
3/4 cup creamy peanut butter, divided use
6 cups low-sodium vegetable broth, divided use
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt, divided use
1 cup white rice
6 scallions, chopped
1/3 cup salted peanuts, roughly chopped


1) Heat oil in a medium saucepan over medium heat. Cook onions until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (and their juices), tomato paste, sugar, 1/2 cup peanut butter, broth, vinegar, cayenne, and 1 teaspoon salt. Whisk to combine. Bring to a boil.
2) Add rice, reduce heat to low, cover, and cook until rice is tender, 15 to 20 minutes. Stir in remaining broth and reserved 1/4 cup peanut butter. Add reserved teaspoon salt. Bring soup back to a simmer and ladle into bowls. Garnish with scallions and peanuts. Yield: 6 servings.

Follow Me on Pinterest                    

                                     Older Posts

             One Year Ago Today:                                                       Two Years Ago Today:
       Mexican Chocolate Brownies                                                    Jalapeno Popper Dip

                 Three Years Ago Today:                                                     Four Years Ago Today: 
   Chocolate and Peanut Butter Puddin' Pie                  Roasted Cauliflower with Raisins and Pine Nuts


Dzoli said...

I am also very exited when I see recipes witch I did not try before. And this is one of those. Verz eager to try it.Thank you for dicovering it! Cheers

My Life in the Charente said...

You obviously love peanut butter, the only food in this world that I cannot acquire a taste for and my husband thankfully is just the same! Keep well Diane

Pondside said...

I have been looking at a recipe for Bobotie and wanting to make it for a small gathering - but was wishing for something to go with it to make an African 'theme'....and here you are, just in time! The Balsamic vinegar is a surprise ingredient.

Related Posts with Thumbnails