Liberian Peanut Soup Recipes

LIBERIAN STYLE COLLARD GREENS

Liberian Style Collard Greens image

This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste.

Provided by SARA12RARA

Categories Side Dish Vegetables Greens

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

6 slices bacon
1 bunch collard greens, chopped
⅓ cup vegetable oil
3 cups water, plus more as needed
3 cubes chicken bouillon
⅓ cup creamy peanut butter
1 teaspoon liquid smoke flavoring
1 pinch soul food seasoning, or to taste
1 pinch cayenne pepper, or to taste
salt to taste
ground black pepper to taste
2 (6 ounce) fillets flounder

Steps:

Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 6.3 g, Cholesterol 36.8 mg, Fat 25 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 4.7 g, Sodium 944.8 mg, Sugar 1.5 g

LIBERIAN PEANUT SOUP

Liberian Peanut Soup image

This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.

Provided by Emily Weinstein

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 ham hock
1 pound stew beef, cut up
1 pound chicken pieces (thighs, wings, drumsticks)
4 chicken bouillion cubes
1 onion, diced
1 bell pepper, diced
1 celery stalk, diced
1 habanero pepper, minced
1 piece dried fish (optional)
Salt and pepper to taste
2 large potatoes, cut into 1 inch pieces
1/2 pound chopped okra
1/2 jar peanut butter

Steps:

Fill a heavy soup pot halfway with water and add ham hock. Bring to a boil and cook for 15 minutes. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up.
Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper. Cover and cook for about 30 minutes, until the meat is tender. Add potatoes; cook another 15 minutes.
Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup. Taste and adjust seasonings. If soup is watery, add more peanut butter. If it's too thick, add water.

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