AFRICAN SWEET POTATO AND PEANUT SOUP
A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.
Provided by GregMcE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.7 g, Fat 8.6 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 493.6 mg, Sugar 8.9 g
AFRICAN SWEET POTATO STEW
I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.
Provided by mamaluv
Categories Soups, Stews and Chili Recipes Stews
Time 6h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
- Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 43.1 g, Fat 4.2 g, Fiber 8.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 568.8 mg, Sugar 8.1 g
SPICY WEST AFRICAN SWEET POTATO SOUP
Nice spicy and rich sweet potato soup. This can be served over rice to make it last longer or for a crowd.
Provided by Deborah Hoermann Watt
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
- Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
- Squeeze some lime juice over the pot or the individual bowls.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 39.5 g, Fat 20.7 g, Fiber 7.6 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 382 mg, Sugar 10.3 g
AFRICAN QUINOA SOUP
Hearty vegetarian soup with unique flavor. Leave out the jalapeno pepper for a more kid-friendly version. Taste and adjust seasonings if necessary.
Provided by Amber-Rose
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
- Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.
Nutrition Facts : Calories 292 calories, Carbohydrate 29.1 g, Cholesterol 10.2 mg, Fat 16.4 g, Fiber 5.8 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 1005.8 mg, Sugar 8.9 g
AFRICAN SWEET POTATO SOUP
Steps:
- 1.Heal oil in a large skillet over medium-high heat. 2.Add onion; Cook, stirring, until tender, about 5 minutes. 3.Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes. 4.Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes. 5.Reduce heat to medium-low; Cover. 6.Simmer until hot and bubbling, about 6 minutes. 7.Stir in green beans and simmer, uncovered, for 5 minutes. 8.Stir in peanut butter until well blended and hot, about 1 minute. 9.Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
AFRICAN SWEET POTATO AND PEANUT SOUP
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!
Provided by Maito
Categories Clear Soup
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
AFRICAN SWEET POTATO AND PEANUT SOUP
Make and share this African Sweet Potato and Peanut Soup recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Saute the onion 10 minutes, until lightly browned.
- Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt.
- Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat.
- In a food processor or blender, blend the soup and peanuts until almost smooth.
- Season with cayenne pepper.
- Return to the saucepan.
- Whisk in the peanut butter, and cook until heated through.
- Serve warm topped with fresh cilantro.
Nutrition Facts : Calories 217, Fat 8.4, SaturatedFat 1.3, Sodium 494.9, Carbohydrate 32.2, Fiber 6.2, Sugar 8.7, Protein 5.8
AFRICAN SWEET POTATO SOUP WITH PEANUT BUTTER AND BLACK BEANS
Make and share this African Sweet Potato Soup With Peanut Butter and Black Beans recipe from Food.com.
Provided by Mom10
Categories Low Cholesterol
Time 1h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
- Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
- Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
- Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
Nutrition Facts : Calories 266.7, Fat 3.6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 424.3, Carbohydrate 46.7, Fiber 14.5, Sugar 3.9, Protein 14.3
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