SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP
A rich, authentic curry chicken soup from Western Africa made with curry, peanut butter, chicken and tomatoes. An easy soup the whole family can enjoy!
Provided by Tina
Categories Soup Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Cook onions in olive oil until soft. Add garlic and cook 2 minutes.
- Add curry powder and coriander and fry two more minutes.
- Add chicken broth and scrape bottom very well with wooden spoon. Simmer 30 minutes.
- Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
- Add diced tomatoes, tomato paste and chicken. Simmer 30 more minutes until chicken is cooked through.
- Garnish as desired.
Nutrition Facts : Calories 434 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1.5 cups, Sodium 398 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
CHICKEN CURRY OR SENEGALESE SOUP
Make and share this Chicken Curry or Senegalese Soup recipe from Food.com.
Provided by papergoddess
Categories Chicken
Time 15m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan.
- Add flour and curry powder and stir until blended.
- Whisk in chicken broth; heat and whisk until it comes to a boil;add paprika.
- Beat together egg yolks and cream.
- Reduce heat until soup is not boiling.
- Stir in egg yolk mixture, and continue to cook and stir until soup thickens.
- DO NOT BOIL.
- Add chicken meat.
- and warm through Garnish with chutney.
Nutrition Facts : Calories 239.5, Fat 19.6, SaturatedFat 10.8, Cholesterol 157.5, Sodium 640, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 11.2
SENEGALESE CHICKEN SOUP
This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.
Provided by Cluich
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
- Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
- Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
- Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
- Simmer, uncovered and stirring occasionally, for another five minute or so.
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SENEGALESE SOUP | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Melt the butter in a heavy 4-quart saucepan or pot, and add the celery and onion. Sauté over medium-high heat until the celery wilts and the onions are translucent but not brown. Lower the heat and add the curry powder. Cook for 5 minutes, stirring occasionally.
- Add the broth and apples. Partially cover, and simmer over medium-low heat for 35 to 40 minutes, or until all the vegetables are very soft.
- Strain the broth and degrease if necessary. Reserve the vegetables. Add a little broth to a blender, then add a portion of the vegetables. Puree the vegetables until they are very smooth. Repeat, until all the vegetables are pureed.
- Combine the strained broth and puree, stirring to blend well. Return the soup to a saucepan, add the chicken, and slowly reheat. Ladle into bowls and garnish with chives.
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