Senegalese Peanut Soup Recipes

SENEGALESE (AFRICAN) PEANUT SOUP

Steps:

• Preheat oven to 375 degrees.
• Lightly coat sweet potatoes with one tablespoon of the oil.
• Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
• Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
• Peel the potatoes when they are cool enough to handle.
• Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
• Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
• Add the onions and cook until soft.
• Add the garlic and cook, stirring for 30 seconds.
• Season with cayenne, then add the peanut butter and stir well.
• Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Remove from heat and puree in batches in a blender.

MARK BITTMAN'S SENEGALESE PEANUT SOUP

Steps:

• Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
• Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
• Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
• Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.

SENEGALESE PEANUT SOUP

Steps:

• Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
• Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
• Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
• Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
• Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
• To serve, ladle the soup into bowls and top with reserved chopped peanuts.

SENEGALESE PEANUT SOUP

Steps:

• Puree chickpeas, 1/2 cup of broth, and peanut butter.
• Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
• Stir in curry powder and cumin, saute another minute.
• Add remaining broth, tomatoes, and chickpea puree.
• Simmer 5 minutes.
• Season with cayenne and sprinkle with cilantro.

TRADITIONAL SENEGALESE SOUP '21' CLUB

Steps:

• Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
• Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
• Garnish each serving with about 1/2 teaspoon chutney.

SENEGALESE CHICKEN AND PEANUT SOUP

Steps:

• Saute onion, garlic and cayenne in oil until onion is translucent.
• Stir in curry powder and curry paste; saute 1 minute.
• Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
• Add cooked chicken and sambal; simmer for 10 minutes.
• Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
• Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.