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African Chicken Peanut Soup

One of my former roommates made a version of African Chicken Peanut Soup and let me try some. I didn't think I would like something called peanut soup but I thought it was a very comforting soup on a cold winter's day. My boyfriend Brian agreed that it's a satisfying soup although he doesn't like the particular flavor combination, partly because he keeps expecting it to taste like peanut butter. It's more like a chicken soup with a nutty undercurrent.

I cobbled this recipe together after mixing together a bunch of recipes based on what I had in the house. This soup was a little on the thin side. I let it simmer for 2 hours to make the broth. Deboning the chicken took a lot longer than I wanted since I hadn't done that in a while. But it made a big batch of soup so I was able to enjoy this for several days.



small photo of African Chicken Peanut Soup




African Chicken Peanut Soup

Ingredients:
1/2 chicken, with bones (Cut out the breasts to cook later)
1 gallon water (enough cold water to cover chicken)
2 onions, roughly chopped
4 garlic cloves, smashed
1 tsp salt

1 1/2 tsp curry powder
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
1 can (28-ounce) crushed tomatoes, with juice
1 cup of chunky peanut butter
1 14-ounce can of coconut milk (optional)

  1. Combine chicken, water, onion, garlic, and salt in a large stock pot and bring to a boil.

  2. Lower heat and simmer for 1.5 to 2 hours, uncovered, skimming off foam as needed.

  3. Test chicken with a fork to determine when it's tender and fully cooked. If cooked, shred chicken and discard the bones, fat, skin, and gristle.

  4. In a separate bowl, mix together curry powder, crushed red pepper flakes, and ground black pepper and dry-toast them in a skillet. (for 30 to 60 seconds until fragrant)

  5. Add peanut butter with some of the broth to mix it together with the spices in that skillet.

  6. Add crushed tomatoes to the broth.

  7. Add in the peanut butter and broth mixture along with the shredded chicken and can of coconut milk (if using) and simmer everything for another 20 minutes.




ingredients ready to make into the soup



bigger photo of African Chicken Peanut Soup


Thread in cooking: http://community.livejournal.com/cooking/8286737.html

List of Recipes I Looked At:
http://www.worldfamousrecipes.com/chicken-soup-recipes.html
http://www.publix.com/wellness/notes/Display.do?id=Recipe&childId=Chick_Peanut_Soup
http://gourmetfood.suite101.com/article.cfm/african_chickenpeanut_soup
http://comestiblestation.blogspot.com/2008/05/senegalese-chicken-peanut-soup.html
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/chicken-peanut-soup/article.html
http://www.recipezaar.com/Senegalese-Chicken-and-Peanut-Soup-109454
http://www.cooks.com/rec/doc/0,1948,153176-225201,00.html
http://allrecipes.com/Recipe/African-Peanut-Soup/Detail.aspx



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Oh! Yummy Yummy! I'm going to offer this one up to supperclub as this month is our soup month.

Cool. I hope you like it. What's the supperclub? Is it a potluck dinner where everyone brings a soup? (or whatever dish is the theme of the month?)

Rarely do we get to do potluck, although I usually make appetizers since we end up eating at 9 p.m. But supperclub is just a group of us who get together every Tuesday at one friend's house. She meal plans, invites and cooks. We show up and help with prep and pay the kitty to fund the supperclub budget. There's not usually a theme, but we were joking at the end of the year that we needed to do a soup and salad month to lose weight. Hence, this month has become soup plus too much bread and butter.

Thanks! And it's reasonably healthy too for all you gym rats.

Give it a try....it's not too much effort.

I can see how the tomato flavor would sort of cancel out the peanut butter. I use peanut butter in green curries sometimes, but never would've thought tomato would work with peanut.

Sounds really interesting!

oh and I hadn't thought to add peanut butter to curries. Will have to keep that in mind since my boyfriend really likes peanut butter.

heh. my gran makes soup very similar to this.

do you know where in africa this recipe hails from? *curious* i live in south africa

btw, happy new year!

Happy new year! Alas, I don't know the origins of this recipe. I have one cookbook called "The African-American Child's Heritage Cookbook" and when I look in the index, there are a bunch of recipes for peanuts/peanut butter. Do peanuts grow natively in Africa? Or is peanut butter as an ingredient in this cookbook focusing more of the American part of the kids' heritage?

What lured you to South Africa?

Guess what I found this weekend at the library? I was flipping through a cookbook of street food from around the world and one of them was Mafé (peanut stew) and says it's a traditional dish of the Wolof people of Senegal and Gambia. Also says it's one of the many variations of the African groundnut stew.

This sounds good. I was surprised to see peanut butter in the recipe instead of actual peanuts.

I sometimes added real peanuts too (chopped) if I have any in the house but otherwise, I just use the chunky peanut butter. My roommate had used smooth peanut butter so I guess it's just a matter of preference.

Cool! I'll try this. I have a recipe for African Peanut Soup that I make, but it is much more peanut buttery. Thanks for the post!

I was thinking I'd add more peanut butter next time since that was Brian kept hoping for. How much peanut butter do you normally add?

This is the recipe I've made. I usually also add some chopped peanuts for texture. :)

African Peanut Soup

-1 yellow onion, chopped
-2 green onions, chopped
--2 red bell peppers, chopped
--4 cloves minced garlic
--1 28 oz can of crushed tomatoes, with liquid
--8 cups vegetable broth
--1/4 t black pepper
--1/4 - 1/2 t chili powder
--1/2 cup uncooked brown rice
--1 cup peanut butter (to add later)
--dollop of sour cream and a bit of tabasco sauce (optional)

The Directions.

--wash and chop all of the vegetables, and put into the crock. Add the entire can of tomatoes, the uncooked rice, and the spices.

--pour in the vegetable broth.

--cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and are translucent.

--stir in peanut butter, and cook on high for 20-30 minutes, or until fully heated through.

add a dollop of sour cream and a touch of tobasco sauce

Yummy...thanks for sharing your version! And it's vegetarian -- but is it filling?

I think so... of course, I always eat a lot of it!

Hey, I made this yesterday and it was delicious! We used a few chicken thighs/drumsticks from our CSA, and used smooth pb and no coconut milk (none in house, too lazy to go get). It was absolutely yummy, and tastes like the sort of thing that's even better with age. Thanks for posting this!

Thanks for letting me know you tried the recipe. I love hearing back! Meat CSA? Are you with Chestnut Farms?

Yes indeed! I like getting the variety in chicken - sometimes dark meat, sometimes breast, sometimes whole. It makes for fun cooking :)

I like the variety too. I like the new packaging for the chicken too. So I've probably crossed paths with you. Such a small world. I usually pick up my share in the last hour of the window. You?

Are you at the Arlington? I am first Tuesdays there, now usually getting there for 4 PM (I have a work event on first Tuesdays, so I have to pick up, bring to work freezer, do work event, then get meat home...convoluted but fine!)
I love getting the eggs too which is a nice perk of having to arrive early!

Yep...same place but I'm on the tail end since I drive down after work and I live an hour away. Ah well.

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