Peanut Soup

Discussion in 'Food and nutrition' started by Peg Shambo, Mar 8, 2004.

  1. Peg Shambo

    Peg Shambo Guest

    African Peanut Soup (adapted from Vegetarian Times, 1995)

    This is really a pretty soup--juicy and intense, earthy and
    piquant. In Ghana, it's called Nkate Nkwanin, in the Twi
    language. It can serve equally well as a provocative first
    course for 8 people...or as luncheon with salad and bread
    for 4. It is traditional in celebrating the 7 days of
    Kwanzaa in the United States. Many thanks to Canadian poet
    and novelist Jerry Newman for recommending it to me. Also
    thanks to Barb Rimoni, in Haifa, Israel, who noted from her
    years in Africa that crushed peanuts are far more
    traditional than processed peanut butter, which is either
    unobtainable or much too expensive for most people there. Of
    course it's the peanut butter that gives the sensationally
    rich texture....

    2 Tablespoons oil 2 medium onions, chopped into big pieces 2
    large green peppers, chopped into big pieces 4 cloves
    garlic, pressed 1 28-ounce can of whole tomatoes, cut into
    quarters, juice reserved 10 cups vegetable stock
    1/2 teaspoon black pepper, coarsely ground
    2/2 teaspoon dried, crushed red chili peppers
    3/2 cup raw brown rice
    4/3 cup creamy peanut butter or crushed peanuts Garnish:
    crushed peanuts

    In a large soup pot, heat the oil, then sauti the onions,
    green peppers, and garlic until they begin to brown. Cut in
    the tomatoes and cook over medium high heat for about 10
    minutes, stirring from time to time, til they cook down.
    Pour in the remaining tomato juice and the stock. Bring to a
    boil, add the rice, then reduce heat and simmer, partially
    covered, for 45 minutes.

    When ready to serve, stir in the peanut butter until it
    melts and the broth is smooth. Reheat to a simmer, then
    ladle into bowls and sprinkle with crushed peanuts.

    Peg Shambo Davenport, Iowa [email protected]

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