west african peanut soup recipe
Put oil in a deep skillet or medium saucepan over medium heat. Step 1 - Prep all your ingredients before starting.
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Turn off heat and stir in the peanut butter and finish with the spinach and lemon juice.
. Add garlic and cook for 1 more. Add onions and cook stirring occasionally for 2 minutes. 1 large yellow onion.
Warm the oil in a large pot. Add chicken and. Add all of the soup mix ingredients into a blender and blend until smooth.
Sprinkle curry powder cumin cayenne pepper and salt over the vegetables. Chop peanuts or crush them with the side of a knife or pulse them in a food processor to chop roughly. Cook and stir sweet onion celery and leek in hot oil until tender about 4 minutes.
2 sweet potatoes or yams about 1 pound peeled and cut into thick slices. Heat the oil in a large saucepan over medium-high heat. A minute later add onion ginger and garlic and cook stirring occasionally until onion is soft 3 to 5 minutes.
8 plum tomatoes cored and halved canned are fine. Heat oil in a large pot over medium heat. Sauté until the onions are slightly browned on the edges.
Cook and stir until strongly fragrant about 4. Add curry powder and cook stirring constantly for 1 minute. Return to a boil.
2 tablespoons grated fresh ginger. Add the sweet potatoes tomatoes spices and liquids and bring to a boil. Heat olive oil in a large stock pot over medium-high heat.
Salt and 12 tsp. Chop the zucchinis and pumpkin into small wedges and add them to the saucepan. Add the pepper cumin and tomato paste and cook for another 2 minutes stirring until paste darkens.
Sauté together 2 to 3 minutes to release their fragrance. In a large saucepan on low-medium heat add the oil and the onion and cook for around 5 minutes. How to Make West African Peanut Soup.
Add the soup mix to the vegetables and stir well until combined. Cover the pan and allow to cook for another 10 mins. A minute later add onion ginger and garlic and cook stirring occasionally until onion is soft 3 to 5 minutes.
Step 2 - Heat olive oil in a large soup pot over medium heat. Simmer uncovered for 15 minutes. Cook on medium-low heat for 20 minutes.
Simmer uncovered for 15 minutes. Reduce heat and simmer for 15 minutes or until sweet potatoes are fork tender. ¼ to ½ cup peanut butter chunky or smooth.
Stir in the garlic ginger cumin cinnamon cloves and cayenne. 2 tablespoons peanut or vegetable oil. Drain and reserve liquid for another use ½ pound collards or kale washed and cut into wide ribbons.
Put oil in a deep skillet or medium saucepan over medium heat. Bring to a boil and then lower the heat to medium and cook for about 5 minutes. Add the pepper onion and tomato blend into the pot cover and allow to simmer for about 10 mins.
14 teaspoon crushed red pepper. Mix the peanut butter with hot water to make a thick paste. When shimmering add the onion garlic ginger and chilis with a pinch of salt and cook on medium heat until softened about 5 minutes.
Cook for 5 minutes. Heat the oil in a large Dutch oven over medium heat. Cook onion bell pepper and garlic until lightly browned about 5 minutes.
2 garlic cloves minced. Combine the broth and water in a medium Dutch oven or stockpot. Add chicken and continue cooking for another 3 or 4.
Cook stirring frequently for about 10 minutes or until the onion is translucent and the sweet potato is tender. In a large pot heat olive oil over medium heat. Add the peanut butter stirring until it is well blended.
Add red onion sweet potato and jalapeno. Add the paprika coriander and pepper and stir. Add the remaining thyme.
6 cups stock or water. Sauté the onion until lightly browned about 8 minutes. Add in ginger jalapeno and garlic and stir until fragrant about 1 min.
Soup will thicken upon cooling. Stir in the peanut butter and then add the potatoes. No Dishrespect Delicious Recipes Made Easy.
Add the tomatoes tomato paste cloves 1 tsp. Bring the mixture to a boil then add the onion ginger garlic and salt. Stir in the tomatoes and chicken broth.
Add onions and sauté until softened about 3-4 minutes. Add into pot taste and add more salt if required. Add the onion bell peppers garlic red pepper and ginger.
Cook for about 60 seconds until fragrant. Stir in tomatoes with their juice vegetable broth pepper and red pepper flakes. Add the stock stirring to scrape up the brown bits on the bottom of the pot.
Add rice to soup and stir. Stir in the tomatoes and sweet potatoes and continue to cook stirring occasionally about 5 minutes to meld.
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